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Potato Dill Stew

Greek stew.jpg

Ingredients

  • 3 potatoes
  • 2 carrots
  • 1 cup peas
  • 1 onion
  • 4-5 stalks of fresh dill
  • 3 tbsp tomato paste
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp pepper

Method

  1. Finely chop onion and sauté with olive oil until translucent.
  2. Add finely-chopped dill, salt, pepper, diced carrots, and peas, and sauté for several more minutes.
  3. Dissolve tomato paste in 1/2 cup of hot water, and add to pan.
  4. Peel potatoes and dice to 1" cubes, and add to pan with 3 cups of water.
  5. Bring to boil and simmer for 40 minutes or until potatoes and carrots are tender.
  6. Turn off heat and rest for 1-48 hours before serving.

Notes

For freezer meal prep, stop after adding the potatoes in Step 4 BEFORE adding water. Stir all ingredients together and transfer to freezer bags. When ready to use, defrost and add to crock pot in the morning along with 3 cups of water.

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