Welcome to a recipe that feels like a warm hug in a bowl! Stewed Potatoes with Carrots and Onions is a timeless, humble dish cherished in many Eastern European kitchens. It’s the kind of meal that brings comfort and satisfaction with the simplest of ingredients. This recipe celebrates the beauty of slow-cooked vegetables, where potatoes become perfectly tender, absorbing the sweet flavors of caramelized onions and carrots, all brought together with aromatic spices. It's a hearty, budget-friendly, and incredibly versatile dish, perfect for a cozy family dinner.
Stewed Potatoes with Carrots and Onions — Simple and Delicious
Ingredients for Stewed Potatoes
- 350 g potatoes
- 140 g carrots
- 120 g onions
- 25 ml vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon caraway seeds
- a few bay leaves
- salt, a pinch of sugar
- water or vegetable broth
- green onions for serving
How to Make Stewed Potatoes with Carrots and Onions
Finely chop a large onion. Pour vegetable oil into a deep, thick-bottomed skillet or a Dutch oven and heat it over medium heat. Add the chopped onion, mustard seeds, caraway seeds, and a few bay leaves to the hot oil. Then, add salt to taste and a pinch of sugar. You only need a little sugar to balance the flavors and help caramelize the onion. If you like garlic, you can add a small minced clove along with the onion at this stage.
Add chopped onion and spices to the hot oil
Stirring occasionally, sauté the onion with the spices for 10 minutes over medium heat. The onion should turn a caramel color and reduce significantly in volume.
Scrape a large carrot and cut it into thick slices. I use a vegetable peeler to cut it into thick strips. Add the carrot to the sautéed onion and cook everything together for another 5-6 minutes.
Peel, wash, and coarsely chop the potatoes. For stewing, I don’t recommend using starchy potato varieties, as they can turn to mush. Add the chopped potatoes to the sautéed vegetables.
Sauté the onion with spices for 10 minutes over medium heat
Add carrots to the sautéed onion and cook together for another 5-6 minutes
Add the chopped potatoes to the sautéed vegetables
Pour hot water or vegetable broth into the skillet so that the liquid almost covers the vegetables. The amount of liquid in this stewed potato recipe depends on the size of your cookware. Next, cover the skillet with a lid that has a small vent, and simmer over low heat for 15 minutes. There’s no need to add more salt, as it was added with the onions at the beginning.
Pour hot water or vegetable broth into the skillet, cover with a lid, and stew
After 15 minutes, remove the lid, increase the heat, and cook for another 5 minutes to evaporate any excess moisture. You can skip this step if you prefer the consistency of a very thick soup.
After 15 minutes, remove the lid, increase the heat, and cook for another 5 minutes
Finely chop a small bunch of green onions and sprinkle them over the hot potatoes before serving. Serve the stewed potatoes with carrots and onions hot. Enjoy your meal! This is a very simple dish, but it’s so delicious!
Add greens. The stewed potatoes with carrots and onions are ready
And there you have it—a wonderfully simple and flavorful pot of Stewed Potatoes with Carrots and Onions, ready to be enjoyed. This dish is a testament to how basic ingredients can create something truly special and comforting. For a traditional touch, serve it with a side of pickles or a slice of hearty rye bread to soak up the delicious juices. If you're not following a vegan diet, a dollop of sour cream on top adds a lovely creamy tang. We hope this recipe brings warmth and comfort to your table. Enjoy every spoonful!
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