Best Ramonas Potato Stew Recipes

EASY POTATO STEW

Easy Potato Stew image

This easy potato stew is so delicious and comforting. The starchy potatoes are combined with carrots, celery, peas and are gently cooked in a thick, flavorful broth. Perfect for crusty bread to sop it all up!

Provided by Katia

Categories stew

Time 40m

Number Of Ingredients 16

Ingredients

1 ½ Tbsp olive oil
1 large onion (any color)
3 garlic cloves, minced or pressed
3 medium-sized carrots, diced
2 celery ribs, diced
1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes)
1 tsp dried rosemary
½ tsp Italian herbs
¼ tsp dried thyme
1 Tbsp soy sauce
1 ½ Tbsp Dijon mustard
1 Tbsp tomato paste
¾ tsp fine salt, or according to taste
⅛ tsp black pepper, plus more to serve
3 cups (720 ml) low-sodium vegetable broth or water
1 cup frozen peas

Steps:

Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
Add the diced carrot, celery and toss until combined.
Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
Turn the heat off, taste and adjust the seasoning according to your liking.
Serve with freshly ground black pepper and warm crusty bread. Enjoy!

Nutrition Facts : Calories 241 kcal, Carbohydrate 42 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 832 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving

VEGETABLE-LOADED POTATO STEW

Vegetable-Loaded Potato Stew image

Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.

Provided by MartyRiv

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

3 ½ cups vegetable broth
3 cups (1-inch) potato chunks
1 teaspoon salt, or to taste
1 teaspoon dried oregano, or to taste
1 teaspoon dried parsley, or to taste
1 teaspoon dried cilantro, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup finely chopped red bell pepper
¼ cup finely chopped white onion
¼ cup finely chopped leek
¼ cup finely chopped carrot
¼ cup finely chopped celery
4 garlic cloves, minced

Steps:

Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 29.5 g, Fat 0.7 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 1005.8 mg, Sugar 5.1 g

ROASTED ROMA TOMATOES

Roasted Roma Tomatoes image

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Provided by WendyWendy

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

8 roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g

BEEF STEW WITH POTATOES

Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories Soups, Stews and Chili Recipes Stews Beef

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g