Ingredients and Weight:
- Russet potatoes, 3 pounds (peeled and diced)
- Red bell pepper, 1 pound (finely chopped)
- Yellow onion, 1 pound (finely chopped)
- Carrots, 1 pound (peeled and diced)
- Celery, 1 pound (finely chopped)
- Garlic cloves, 6 (minced)
- Vegetable broth, 6 cups
- Heavy cream, 1 cup
- All-purpose flour, 1/4 cup
- Olive oil, 1/4 cup
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onions, bell peppers, carrots, and celery and cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add potatoes, vegetable broth, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- In a separate bowl, whisk together heavy cream and flour until smooth.
- Gradually add the cream mixture to the pot while stirring constantly. Cook for 5 minutes, or until stew thickens.
- Season to taste with additional salt and pepper as desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 15 grams
- Protein: 6 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful stew
- Loaded with tender vegetables and potatoes
- Comforting and satisfying
- Suitable for a hearty meal
User Comments:
- "This stew is absolutely delicious! The vegetables are so tender and flavorful, and the creamy broth is perfect for a cold night."
- "I'm not a huge fan of vegetables, but this stew changed my mind. It's so rich and satisfying, and I love the hint of sweetness from the carrots and bell peppers."
- "This is the perfect stew for a family dinner. It's easy to make and everyone loves it!"
Special Precautions and Tips:
- For a vegan version, use plant-based milk instead of heavy cream.
- If you don't have all-purpose flour, you can use cornstarch instead. Whisk 2 tablespoons of cornstarch with 2 tablespoons of water before adding to the stew.
- Serve the stew with crusty bread or crackers for dipping.
