Vegetable stew with potatoes is a traditional, simple, and comforting dish, perfect for those looking for a light, healthy, and easy-to-prepare meal. It combines tender potatoes, sweet carrots, green beans, and a whole onion that adds aroma and a touch of mildness.
Slowly cooked in salted water with a hint of oil, the vegetables retain their natural flavor and juicy texture. It's a humble yet versatile dish: you can serve it as is, dressed with oil, salt, and pepper, or give it a more flavorful twist by adding mayonnaise or aioli.
Ideal as an everyday meal, a light dinner, or as a base for other dishes, this stew is a classic recipe that never fails.
Ingredients
- 2 liters of water
- 4 medium/large potatoes
- 4 medium carrots
- 250–300 g of flat or thin green beans
- 1 medium onion (whole and peeled)
- Salt
- Ground pepper
- Olive oil and vinegar
- (Optional): Mayonnaise or aioli sauce
Instructions
- Add 2 liters of water to a large pot along with a handful of salt and a drizzle of olive oil.
- While the water is boiling, peel the potatoes and cut them into medium-sized chunks.
- Slice or chop the carrots and dice the green beans. (If you use thin green beans, they will be more tender and softer, and easier for children to eat, making them an ideal choice to make the dish more appealing.)
- Peel the onion, leaving it whole.
- Once the water comes to a boil, add all the vegetables.
- Cook for 20–25 minutes over medium heat (level 6–7 out of 9).
- Check for doneness by piercing a potato with a fork: If it's soft, turn off the heat; if it's still firm, cook for a few more minutes.
- Drain the vegetables and place them on the plate.
- Season to taste with: Salt, pepper, olive oil, and vinegar if desired.
- Optional: Serve with mayonnaise or aioli sauce for extra flavor.
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