Potato Noodles Stew Recipe
Turned my mom’s beef stew into potato noodles stew and really enjoyed how it turned out.
As a child, I loved that thick, spicy and flavorful goodness with lots of my favorite potatoes and soft egg noodles, of course it had beef chunks since it was a beef stew. Strangely , I never liked eating the meat part of the meal, and no, I’m not a vegetarian , I’d always take some of the broth, good portions of potatoes, noodles and be happy.
We served this stew with a side of pickled veggies, but in summertime, I personally, loved to have a side of red radishes and fresh herbs.
It’s been years , since I last made or had this potato noodles stew ,thought I’ll make and share it with you.
Hope many will try and share your feedback on my social media pages: Instagram or Facebook .
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Thank you and Happy cooking!
Ingredients
1 large onion , finely chopped
3-4 tbs olive oil or butter
4-5 celery sticks, chopped
1 large carrot, grated
3-4 medium potatoes, cubed (I use white potatoes)
1 tbs red pepper paste
⅓ cup tomato sauce or salsa
1 can green peas, optional (I used fresh English peas)
3-4 garlic cloves, whole or grated
Handful of pasta or egg noodles
4-5 cups of vegetable broth or boiling hot water
2-3 bay leaves
Spice and season to taste, I used : cumin, black pepper, turmeric, curry, cayenne, red chili and salt
Fresh or dried herbs: parsley, dill, cilantro a tbs each
Directions
Sauté onions until tender
Add cilantro, carrots and potatoes and stir , cook 3-4 minutes on medium to low heat
Add vegetable broth, bay leaves and cook until potatoes are almost cooked, 7-14 minutes
Stir in the rest of ingredients and spices, except for herbs
Cook until noodles are cooked
Stir in herbs and serve
Bon appetite!
Բարի ախորժակ!
