Hearty Potato Stew with Asian Touch

5 from 2 votes
Cook Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Waxy potatoes
  • 1 bunch Soup greens (300 g carrots, 100 g celery and 200 g leek)
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 20 g 1 piece of ginger
  • 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 1 liter Vegetable broth (4 teaspoons instant broth)
  • 2 piece Bay leaves
  • 1 tbsp Sweet soy sauce
  • 1 tsp Salt
  • 1 tsp Mild curry powder
  • 0,5 tsp Colored pepper
  • 0,5 tsp Sambal oelek
  • 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
  • 1 big pinch Sugar
  • 1 Cup Plucked parsley
  • 4 tbsp Cooking cream
  • 200 g Minced meat (half pork and half beef)
  • 1 tbsp Sunflower oil
  • 2 tsp Sweet soy sauce
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 4 Stalk Parsley
  • Creme fraiche Cheese


  • Peel, wash and cut the potatoes into small cubes. Peel the carrots, quarter them lengthways and cut into small cubes. Clean the celery, cut into thin slices and then into small cubes. Clean and wash the leek, quarter lengthways and cut into small pieces. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large saucepan and fry the vegetables (onion cubes + garlic clove cubes + ginger cubes + chili pepper cubes, carrot cubes + celery cubes + leek pieces and potato cubes) vigorously. Deglaze / pour in the vegetable stock (1 liter) and add 2 bay leaves. With sweet soy sauce (1 teaspoon), salt (1 teaspoon), mild curry powder (1 teaspoon), colored pepper (½ teaspoon), sambal oelek (½ teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock) and a big pinch Season the sugar. Let everything simmer / cook with the lid closed for about 20 minutes. In the meantime, fry the minced meat in a pan with sunflower oil (1 tbsp) until crumbly and season with sweet soy sauce (2 tsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Shortly before the end of the cooking time of 20 minutes, add the plucked parsley (1 cup) and the seared minced meat and finally refine the potato stew with cooking cream (4 tbsp). Garnish the hearty potato stew with parsley and serve a dollop of crème fraîche.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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