Vegetable And Potato Stew Recipe

Introduction

Begin by gathering all your ingredients: 150-200g of potatoes, 50-100g of mushrooms, 50-100g of tomatoes, 30-50g of onions, 30-50g of bell peppers, herbs and spices such as parsley and oregano, and finally, 10-15g of oil or butter for cooking.

Preparation of Ingredients

Wash and dice the potatoes, mushrooms, tomatoes, onions, and bell peppers into bite-sized pieces. Roughly chop the herbs.

Cooking the Stew

In a large pot, heat the oil or butter over medium heat. First, sauté the onions until translucent. Then, add the mushrooms, cooking until they begin to soften. Follow this with the addition of tomatoes and bell peppers, stirring until the vegetables are nearly tender. Add the diced potatoes, a pinch of salt, pepper, and your choice of herbs. Pour in enough water to just cover the vegetables. Bring to a boil, then reduce to a simmer, cooking until the potatoes are fork-tender.

Serving Suggestions

Serve the stew warm, ideally with a garnish of fresh herbs on top for an added pop of flavor and color. This dish pairs well with a side of crusty bread or a light salad for a balanced meal.