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–+ servings
A bowl of mushroom potato stew, ready for serving.
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5 from 1 vote

Potato Stew Recipe (with Mushrooms)

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Other
Servings: 4
Calories: 250kcal
Author: Neriz

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.

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 276mg | Potassium: 1136mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1133IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 3mg