Cooking is fun, but not everybody wants to spend a lot of time in the kitchen to prepare dinner, for example. Whenever I am not really in the mood for a long cooking session, I prepare a simple stew ;) You chop some veggies, throw everything into a large pot and leave it to simmer for a while. Easy to do and not really complicated. This Potato Stew with Carrots & Bell Peppers is the perfect candidate for a weeknight dinner. Simple, delicious and done in about 30 minutes ;)
I really love cooking, but after a long day working I normally don’t feel like standing in the kitchen for a long time. The day doesn’t even have to be particularly exhausting thb. Evenings are just not my favorite time to cook ;P
I think many people here feel the same way – dinner should be ready and on the table asap. Especially during the week. Fortunately, that’s not a problem. If you prepare a simple one-pot dish like this one here, you’ll ideally have a delicious meal on the table in about half an hour.
If you get a little help with the preparations, the work is done even faster. Let your family or friends help you. It’s also much more fun if you can talk during the preparation time, right? The rest is done by your pot and stove. Stirring here and there is basically not considered work at all I’d say ;P
This stew here is quite potato-heavy. The perfect dish for winter or fall when it’s nasty outside, and you need a lot of carbs and energy to survive the cold. Potatoes are normally also quite cheap – something one might appreciate in times of rising costs for food. Winter is normally not the time with a great variety of regional veggies – many of them have to be imported and that normally shows when you look at the prices of those veggies. Potatoes and carrots are normally quite cheap all year round – bell peppers not so much. If you want to leave them out because they are too expensive (at the moment), just add some more potatoes or carrots. Easy.
Same for the baby spinach – not always cheap and easy to replace with something cabbage-y. Those are normally available from regional producers.
If you like stews, you might also like one of these recipes below. One of our favorite dishes we cook a lot: Vegan Kohlrabi & Potato Curry. So delicious! Perhaps even better (but not vegetarian/vegan) is our Oven Braised Mushroom, Beans & Leek Stew. The best!
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
28 oz. (800g) potatoes, diced
2 medium onions, sliced
2-3 garlic cloves, chopped
4 tbsp. tomato paste
1 tsp. paprika powder
1 tsp. oregano
1/2 tsp. cayenne pepper
salt, pepper
3-4 sprigs of thyme
4 cups (1l) veggie stock
2 medium carrots, diced
2 bell peppers (red or yellow), diced
1 tsp. cornstarch (optional)
3.5 oz. (100g) baby spinach leaves
some quark/sour cream with herbs to serve
some chopped parsley to serve (optional)
(4 Portionen)
Olivenöl zum Anbraten
800g Kartoffeln, gewürfelt
2 mittelgroße Zwiebeln, in Spalten
2-3 Knoblauchzehen, gehackt
4 EL Tomatenmark
1 TL Paprikapulver
1 TL Oregano
1/2 TL Cayennepfeffer
Salz, Pfeffer
3-4 Thymianzweige
1 L Gemüsebrühe
2 mittlere Karotten, gewürfelt
2 Paprikaschoten (rot oder gelb), gewürfelt
1 TL Speisestärke (optional)
100g Babyspinat
etwas Kräuterquark zum Servieren
etwas gehackte Petersilie zum Servieren (optional)
DIRECTIONS / ZUBEREITUNG
1. Prepare the veggies first. Peel and dice the potatoes. Peel the onion and garlic – cut the onion into thin slices and finely chop the garlic. Next, peel the carrots (if needed) and cut them into small cubes. Remove the seeds from the bell peppers and cut them into small pieces. Wash and drain the baby spinach. Set aside.
2. Add some olive oil to a large Dutch oven (or pot) with a lid and heat up (medium high heat). Add the potatoes, onion, and garlic and roast for about 2-3 minutes. When the potatoes and onions got some color, add the tomato purée, paprika powder, oregano, and cayenne pepper and mix well. Continue cooking for another 2-3 minutes. Season everything with salt and pepper, add the thyme and deglaze with the veggie stock. Bring everything to a boil, then add the carrots and bell peppers. Reduce the heat slightly, cover the Dutch oven/pot with a lid and let the stew simmer for about 12-14 minutes, stirring occasionally.
3. Cook the stew until the potatoes and veggies are done (softer but not mushy). Remove the thyme. The liquid in the Dutch oven/pot should have thickened quite a bit. If this is not the case, you can help with a little cornstarch (mixed with a little cold water) to thicken the stew.
4. Add the baby spinach leaves and stir in. Season with more salt and pepper to your liking and serve with some quark or sour cream (mixed with herbs) and sprinkle with chopped parsley (optional).
1. Als Erstes das Gemüse vorbereiten. Dafür die Kartoffeln schälen und würfeln. Die Zwiebel und den Knoblauch schälen – die Zwiebel in dünne Spalten schneiden und den Knoblauch fein hacken. Karotten nach Belieben schälen und dann ebenfalls in kleine Würfel schneiden. Die Paprika von den Innereien befreien und dann in kleine Stücke schneiden. Spinat auslesen, waschen und abtropfen lassen.
2. Etwas Olivenöl in einem großen (gusseisernen) Topf mit Deckel erhitzen. Gewürfelte Kartoffeln, Zwiebelspalten und Knoblauch dazugeben und etwa 2-3 Minuten mit mittlerer Hitzezufuhr anrösten. Sobald Kartoffeln und Zwiebeln etwas Farbe bekommen haben, das Tomatenmark, Paprikapulver, Oregano und Cayennepfeffer dazugeben und alles gut vermengen – noch einmal 2-3 Minuten anrösten lassen. Alles mit Salz und Pfeffer würzen, die Thymianzweige dazugeben und dann mit der Gemüsebrühe ablöschen. Alles einmal aufkochen lassen, dann Karotten und Paprika dazugeben und unterrühren. Die Hitzezufuhr etwas reduzieren, den Topf mit einem Deckel schließen und den Eintopf etwa 12-14 Minuten köcheln lassen – immer wieder einmal umrühren zwischendurch.
3. Wenn die Kartoffeln und das Gemüse gar (aber noch bissfest) sind, die Thymianzweige aus dem Eintopf entfernen. Die Flüssigkeit im Topf sollte etwas angedickt haben – ist das nicht der Fall, kann man mit etwas Speisestärke (in etwas Wasser verrührt) nachhelfen.
4. Zum Abschluss den Babyspinat zum Topf dazugeben und unterrühren. Nach Belieben mit Salz und Pfeffer würzen und dann z.B. mit etwas Kräuterquark und mit gehackter Petersilie bestreut servieren (optional).
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Here is a version of the recipe you can print easily.
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Potato Stew with Carrots & Bell Pepper
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 00:35
- Yield: 4 1x
- Category: Stew
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy stew with potatoes, carrots, and bell peppers. Easy to prepare and really delicious. The perfect weeknight dinner!
Ingredients
some olive oil for frying
28 oz. (800g) potatoes, diced
2 medium onions, sliced
2–3 garlic cloves, chopped
4 tbsp. tomato paste
1 tsp. paprika powder
1 tsp. oregano
1/2 tsp. cayenne pepper
salt, pepper
3–4 sprigs of thyme
4 cups (1l) veggie stock
2 medium carrots, diced
2 bell peppers (red or yellow), diced
1 tsp. cornstarch (optional)
3.5 oz. (100g) baby spinach leaves
some quark/sour cream with herbs to serve
some chopped parsley to serve (optional)
Instructions
1. Prepare the veggies first. Peel and dice the potatoes. Peel the onion and garlic – cut the onion into thin slices and finely chop the garlic. Next, peel the carrots (if needed) and cut them into small cubes. Remove the seeds from the bell peppers and cut them into small pieces. Wash and drain the baby spinach. Set aside.
2. Add some olive oil to a large Dutch oven (or pot) with a lid and heat up (medium high heat). Add the potatoes, onion, and garlic and roast for about 2-3 minutes. When the potatoes and onions got some color, add the tomato purée, paprika powder, oregano, and cayenne pepper and mix well. Continue cooking for another 2-3 minutes. Season everything with salt and pepper, add the thyme and deglaze with the veggie stock. Bring everything to a boil, then add the carrots and bell peppers. Reduce the heat slightly, cover the Dutch oven/pot with a lid and let the stew simmer for about 12-14 minutes, stirring occasionally.
3. Cook the stew until the potatoes and veggies are done (softer but not mushy). Remove the thyme. The liquid in the Dutch oven/pot should have thickened quite a bit. If this is not the case, you can help with a little cornstarch (mixed with a little cold water) to thicken the stew.
4. Add the baby spinach leaves and stir in. Season with more salt and pepper to your liking and serve with some quark or sour cream (mixed with herbs) and sprinkle with chopped parsley (optional).
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
