Rustic Ashington-Style Vegetable and Potato Stew
A comforting vegetable and potato stew with a thick, savory broth, inspired by the farming roots surrounding Ashington. This british-inspired vegetarian ready in about 50 minutes pairs carrots, sliced into 1/2-inch rounds, celery stalks, diced, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium potatoes, peeled and diced into 1-inch cubes
- 3 medium carrots, sliced into 1/2-inch rounds
- 2 large leeks, cleaned and sliced into 1/4-inch rings
- 2 celery stalks, diced
- 5 cups vegetable broth
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 1/4 tsp salt
- 3/4 tsp black pepper, freshly ground
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves, 2 sliced leeks, 2 diced celery stalks, and 1 tsp dried thyme. Cook for 5 minutes, stirring occasionally, until vegetables soften and become fragrant.
- Step 2: Stir in 1 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
- Step 3: Add 4 diced medium potatoes and 3 sliced carrots to the pot, stirring to coat in the tomato paste and oil.
- Step 4: Pour in 5 cups vegetable broth, then season with 1 1/4 tsp salt and 3/4 tsp black pepper. Bring to a boil, reduce heat to low, and simmer covered for 30 minutes until potatoes and carrots are tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley. Adjust seasoning if needed before serving warm.
Frequently asked questions
How long does Rustic Ashington-Style Vegetable and Potato Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Ashington-Style Vegetable and Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep celery stalks, diced from drying out.
Can I substitute ingredients in Rustic Ashington-Style Vegetable and Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Ashington-Style Vegetable and Potato Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Ashington-Style Vegetable and Potato Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
