Rustic Ashington-Style Vegetable and Potato Stew

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A comforting vegetable and potato stew with a thick, savory broth, inspired by the farming roots surrounding Ashington. This British-inspired vegetarian recipe, 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

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Stir in 1 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
3. Step 3: Add 4 diced medium potatoes and 3 sliced carrots to the pot, stirring to coat in the tomato paste and oil.
4. 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.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley. Adjust seasoning if needed before serving warm.