Nourishing Potato Stew

Jump to Recipe·Print Recipe

This hearty vegan potato stew is packed with vegetables and lentils simmered in a rich, flavorful tomato broth. Nutritious, budget-friendly, and high in plant protein, it's the perfect cozy meal for chilly nights.

As the temperature drops and the days get shorter, there’s nothing better than a warm, hearty stew. This wholesome potato stew is packed with nourishing ingredients and simmered in a rich, creamy tomato broth—perfect for chilly winter nights.

Even if you're not vegan, this makes a fantastic meat-free meal, especially for a budget-friendly and nourishing weeknight dinner. Ready in under an hour, it’s simple to make with everyday ingredients. The secret to making this stew hearty and satisfying is dried lentils, which not only thicken the sauce but also add a boost of plant protein. Simmered in a rich broth of canned tomatoes, vegetable stock, and fresh rosemary, the creamy, flavorful sauce makes every bite irresistibly comforting. This will quickly become one of your go-to winter favorites!

Ingredients You’ll Need

A few pantry staples and fresh vegetables come together to create this flavorful potato stew.

Lentils: Use green or brown lentils (not red), as they hold their shape and cook at the same rate, while red lentils can become mushy.
Vegetables: A mix of onion, celery, carrots, and potatoes forms the base of this hearty stew.
Potatoes: I prefer a blend of red and yellow baby potatoes, but other varieties work well too. If using russet or Sebago potatoes, peel them to avoid tough skin.
Tomatoes: Any canned tomatoes in their juices will work, but I love using finely diced tomatoes for added flavor.
Flavors: Fresh garlic and rosemary bring the stew to life with vibrant, aromatic flavors.
Vegetable Broth: Use vegetable or chicken broth (for non-vegan versions) to build the rich base for the stew.
Baby Spinach: Adds a nutritious, vibrant green boost at the end.
Flour: Plain (all-purpose) flour helps thicken the stew and create a rich sauce. If you prefer, you can substitute with gluten-free flour or omit it for a thinner sauce.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make the Best Potato Stew

Sauté: Heat a large pot with oil over medium heat. Add the onion, celery, carrots, and garlic. Cook for 3–5 minutes until softened.

Make a Roux: Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a light roux.

Onion, celery, carrots and garlic being sautéed in a pot.

Flour added to the pot to create a roux.

Add Ingredients: Mix in the potatoes, lentils, tomatoes, broth, rosemary, red wine vinegar, salt, and pepper. Stir well to combine.

Simmer: Bring the stew to a boil, then reduce the heat to low and let it simmer for 25 minutes until the potatoes and lentils are tender.

Lentils, stock, canned tomatoes and rosemary added to the pot.

Finish with Greens: Remove from heat and fold in the spinach until wilted.

Season & Serve: Taste and adjust seasoning as needed. Serve warm and enjoy!

Customize Your Stew

This potato stew is versatile and easy to adapt to your taste or dietary needs:

Protein Boost: Swap lentils for canned chickpeas, white beans, or even shredded chicken (if not vegan).
Extra Veggies: I love adding mushrooms, capsicum (bell peppers), zucchini, or sweet potatoes for variety.
Leafy Greens: Replace spinach with kale, Swiss chard, or mustard greens.
Spice It Up: Add chili flakes, smoked paprika, or cumin for extra warmth and depth.
Creamy Twist: Stir in coconut milk or a light thickened cream for a richer texture.
Grain Addition: Serve over rice, quinoa, or farro for a heartier meal.
Make it Gluten-Free: Skip the flour or use a gluten-free thickener like cornstarch or arrowroot powder.

Potato stew served in a bowl with a spoon.

Keys to the Best Potato Stew

Use the Right Lentils – Green or brown lentils hold their shape and add a hearty texture, while red lentils break down too quickly.
Sauté for Depth – Cooking onions, garlic, and carrots first helps develop a rich, flavorful base.
Pick the Best Potatoes – Baby potatoes or waxy varieties hold up well, while russets tend to break down (peel them if using).
Thicken the Sauce – A bit of flour gives the stew a rich, velvety texture; for gluten-free, use cornstarch or simply simmer longer.
Don’t Forget Freshness – Stirring in greens like spinach or kale at the end adds color, nutrition, and a fresh finish.

How to Store

To Store: Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stovetop.

To Freeze: Let the stew cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Recipe FAQ

What potatoes are best for stew?

Baby potatoes, red potatoes, or Yukon Golds hold their shape well. If using russets, peel them since their skin can be tough.

Do I have to use flour?

Flour helps thicken the stew, but you can leave it out for a thinner consistency or use a gluten-free alternative like cornstarch.

How do I make this stew richer in flavour?

Sauté the veggies well, use fresh rosemary, and add a splash of red wine vinegar for depth. You can also stir in a bit of coconut milk for creaminess.

What can I serve with this stew?

Enjoy it on its own or pair it with crusty bread, rice, or a side salad for a complete meal.

More Comfort Recipes

Peanut Chicken & Lentil Stew

Peanut Sweet Potato & Black Bean Stew

Nourishing Butter Bean Stew

Quick & Easy Pumpkin Dahl

If you try this potato stew recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.