One Pot Pea Stew

Why We Love This Recipe

• One pot simplicity: We love one pot recipes because they cut down on dishes, which saves time when you're cooking and cleaning, so you can do other things instead!
• Quick and easy: This recipe comes together in under an hour and only requires 4 steps to cook up this delicious stew. Plus, you probably already have these ingredients in your fridge waiting to be used!
• Hearty and delicious: Packed peas, carrots and potatoes, this one pot pea stew is super hearty and filling. With a healthy dose of paprika, it makes for a vibrant but comforting fall or winter and fall weeknight dinner.
• Plant-based: This is an easy comfort food recipe that's just happens to be naturally vegan.

Ingredients

Here's what you'll need to make this one pot pea stew:

Ingredient Notes

• Peas: We used frozen peas in this recipe. They thaw out very quickly when cooking, so there's no need to worry about thawing them out at room temperature before adding them to this recipe.
• Diced tomatoes: We used canned diced tomatoes to save on time, but you can also use fresh tomatoes if you prefer them.
• Potatoes: We like to use Yukon Golds, since they soften up without becoming too crumbly or mushy. You could also use red potatoes, fingerling potatoes, purple potatoes or even sweet potatoes to ensure you have a chunky stew.
• Carrots: Fresh carrots typically taste much better than frozen carrots, so we recommend using fresh.
• Paprika: You can use regular paprika or smoked paprika in this recipe. We wouldn't recommend skipping out on the paprika since it helps give this stew a dash of Hungarian goulash-style flare. If you're using smoked, make sure you and your guests/family enjoy the flavor, because it's not for everyone!
• Herbs: We used fresh parsley and dry oregano. Whenever substituting fresh for dry, remember that 1 teaspoon dry = 1 tablespoon fresh. You could also add in your favorite herbs like dill or thyme.

How to Make One Pot Pea Stew

(1) Add olive oil to a large pot over medium heat. Once heated, add the onion and cook for 5 minutes. Then stir in the garlic, cooking for 2 minutes. Add carrots, potatoes, tomato paste, oregano, salt, paprika, and pepper to the pot. Stir well and cook for 7-8 minutes.

(2) Pour in the vegetable broth, diced tomatoes, and red wine vinegar. Bring stew to a boil and then reduce heat to medium low, simmering for 20 minutes.

(3) Stir in the frozen peas and parsley and cook for an additional 10-15 minutes, until carrots and potatoes have softened. Serve with some crusty bread, and fresh chopped herbs.

Tips and FAQs

• Cut your potatoes and carrots into ½ to 1 inch pieces. This will ensure that they cook through entirely. If you leave big chunks in the stew, they may not soften entirely during the cooking process.
• Variations: If you're missing peas, carrots, or potatoes, and want to make this stew, you can easily sub in:
  • Cauliflower
  • Broccoli
  • Cabbage
  • Green Beans
  • Mushrooms
  • Celery
  • Zucchini
• Serving suggestions:
  • Serve this stew as a main dish topped with some fresh herbs, grated parmesan, and some crusty bread on the side.
  • For the meat eaters in your family, you can add in cubed beef or chicken with the carrots and tomatoes, and leave the rest of the recipe the same!
  • If you're looking for some extra protein, you could also add some cubed tofu pieces when you stir in the frozen peas.
  • This stew is hearty, but the broth is pretty light. It's great served over rice or quinoa.
• Storage: You can place leftovers in an airtight container and enjoy within 3-5 days. Reheat in a saucepan over medium low heat. You might need to add back a bit of vegetable broth to loosen the stew up a bit.
• Freezing: This stew will keep for 3 to 6 months when frozen. To reheat, let it that overnight then reheat in a saucepan over medium low heat.

More Hearty Stew Recipes

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