This easy Potato Stew with Mushrooms will show you that meat is not necessary to enjoy a serving of a hearty, flavor-packed stew. An excellent dish for weeknight dinners!
Yes, this mushroom and potato stew is hearty and filling, but it's not heavy, so you can enjoy it anytime.
The vegetables you need are also generally available for all seasons --- including the most common type of mushrooms: champignon or button mushrooms.
Do you want a shorter cooking time? Then, cut all the vegetables into smaller pieces so your mushroom potato stew will cook faster.
But try to keep them the same size --- easier to enjoy in every spoonful. Yum! 🙂
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Ingredients
- Potatoes - waxy types of potatoes (instead of floury ones) are great for making this easy potato stew recipe.
- Mushrooms - as you can see in the image above, I typically use button mushrooms because they are readily available year-round.
- Bell pepper - remove core and seeds, then chop into about 1-inch length size.
- Celery - same as bell pepper, you must chop the stalks into 1-inch lengths to make mushroom and potato stew.
- Garlic - minced, grated, or sliced thinly.
- Onion - sliced thinly as well.
- Olive oil - extra-virgin olive oil, if possible.
- Crushed tomatoes - canned ones are great for making mushroom potato stew.
- Stock - I typically use chicken stock, but vegetable stock also works.
- Cornstarch - you only need a tablespoon to thicken the sauce of your mushroom potato stew.
- Herb & seasoning - salt, pepper, thyme, cayenne powder, and Worcestershire sauce.
Preparation
Start making mushroom and potato stew by heating the olive oil in a large pan --- over medium-high heat.
Add garlic and onion.
Cook until the onion softens.
Add the mushrooms and adjust the heat to medium.
Cook the mushrooms for about eight minutes --- mixing often the entire time. Some would have brown edges at this point.
Add the bell pepper, celery, salt, ground pepper, cayenne powder, and dried thyme.
Mix and cook for about two minutes.
Pour the stock and add the crushed tomatoes.
Mix, then cover with a lid.
Adjust the heat to medium-high and bring to a boil.
Add the potatoes.
Mix and place the lid back on.
Adjust the heat to low and simmer until the vegetables soften.
Add the Worcestershire sauce, stir --- taste, and adjust the seasoning as desired.
Continue simmering until the vegetables are fully cooked.
Pour the cornstarch mixed with water and stir.
Cover and cook for about two more minutes, then remove pan from heat.
Transfer your potato stew with mushrooms into serving bowls --- enjoy!
Helpful tips
- If you don't like spicy dishes, use less cayenne powder (about 1/8 of a teaspoon) for less intense heat.
- Do not add all the cornstarch and water all at once.
Start with two tablespoons of water and cornstarch mixture, stir, and add the rest if you want a thicker sauce.
- Cut the veggies smaller if that's what you prefer.
I like them chunky for my potato stew with mushrooms, so I chopped them slightly bigger.
Recipe variation
- Bell pepper. You can use other colors of bell peppers, even the green ones with more intense flavor.
- Carrots. It is an excellent vegetable to add because it goes excellently with the rest of the ingredients for potato stew with mushrooms.
- Other herbs. Feel free to try adding your favorites: parsley or rosemary.
See how simple it is? Try this easy potato stew recipe one of these days, and let me know!
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📖 Recipe
Potato Stew Recipe (with Mushrooms)
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Colander
- Medium-Sized Pan
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced or chopped thinly
- 1 small onion, chopped thinly
- 250 grams button mushrooms (about 8 to 10 ounces), cleaned and chopped into quarters
- 1 medium red bell pepper, chopped
- 2 stalks celery, chopped into 1-inch length
- 500 to 750 grams potatoes (17 to 27 ounces, or about 5 pieces medium-sized), peeled and cut into chunks
- 3/4 cup crushed tomatoes
- 1 & 1/2 to 2 cups stock
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon cayenne powder
- 3 teaspoons Worcestershire sauce
- 1 tablespoon cornstarch, dissolveed in 3 tablespoons of water
- salt and ground black pepper, to season
Instructions
- Use a medium (or large) pan to heat the olive oil over medium-high heat.
- Add garlic and onion, then cook until it softens.
- Add the chopped mushrooms and adjust the heat to medium.
- Cook for about 8 minutes --- mixing often.(Note: Some mushrooms would have brown edges at this point.)
- Add the bell pepper, celery, cayenne powder, thyme, salt, and ground black pepper.
- Mix and cook for 2 minutes.
- Pour the stock and crushed tomatoes, mix, then cover.
- Adjust the heat to medium-high and bring to a boil.
- Add the potatoes, mix to combine, then place the lid back on.
- Adjust the heat to low and simmer until the vegetables soften.
- Add the Worcestershire sauce and stir --- taste, then adjust the seasoning as preferred.
- Continue simmering until the vegetables are fully cooked.
- Pour the cornstarch mixed with water and mix.
- Cover and cook for about 2 more minutes, then remove pan from heat.
- Transfer your potato stew with mushrooms into serving bowls --- and serve!
Notes
- Cook's Tip #1: Remember to add the cornstarch and water mix slowly. Start with two tablespoons, stir, then add the rest if you want a thicker sauce.
- Cook's Tip #2: Feel free to cut the veggies smaller if that's what you want. I like them chunky for my potato stew with mushrooms, so I chopped them slightly bigger.
- Refer to the 'Recipe variation' section for substitutions.
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