Garden Vegetable Stew with Potatoes, Peas and Dill

Garden Vegetable Stew with Potatoes, Peas and Dill

This comforting garden vegetable stew is the perfect weeknight dinner that brings together fresh, wholesome ingredients in a creamy, flavorful broth. Packed with tender potatoes, sweet peas, and aromatic dill, this stew is both satisfying and simple to prepare, making it ideal for busy home cooks looking for a nourishing meal.

Ingredients

• 3 tablespoons butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 and a half cups frozen peas
• 2 carrots, sliced
• 3 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 1 bay leaf

Instructions

1. Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
2. Add cubed potatoes and sliced carrots. Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
3. Stir in the frozen peas and cook for another 3 minutes.
4. Pour in the heavy cream and stir well. Heat through for 2 minutes without boiling.
5. Remove from heat and stir in the fresh dill. Season with salt and pepper to taste. Remove the bay leaf before serving.

Practical Tips

Customize the creaminess: For a lighter version, use half and half or milk instead of heavy cream, or skip it altogether and let the starch from the potatoes create a naturally creamy texture.

Prep ahead: You can prepare all your vegetables in advance and store them in the refrigerator. When ready to cook, simply follow the recipe as written. This makes dinner preparation even quicker on busy days.

Fresh versus dried dill: While fresh dill provides the best flavor, you can substitute with 1 tablespoon of dried dill if fresh is unavailable. Add dried dill earlier in the cooking process for better flavor distribution.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. This stew also freezes well for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of broth or cream if needed to restore the desired consistency.

Questions and Answers

Can I use fresh potatoes instead of frozen peas? Yes, you can use fresh peas if available. Add them at the same time as the frozen peas, though you may need to cook them slightly longer, about 5 to 7 minutes, until tender.

Is it necessary to peel the potatoes? Peeling is optional and depends on your preference. Leaving the skin on adds nutrients and texture, while peeling creates a smoother, more traditional stew consistency.

What can I serve with this stew? This stew pairs wonderfully with crusty bread, dinner rolls, or a simple green salad. It also works well alongside roasted vegetables or served over rice for a heartier meal.