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.
And be sure to subscribe to my YouTube channel to be updated on my new uploads .
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
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