Name: Greek Pea & Potato Stew

Ingredients:

• 2/3 cup mild extra virgin olive oil
• 1 lb potatoes, peeled and cut into large pieces
• 2 medium onions, halved and sliced thinly
• 3 medium carrots (abut 7 oz total), cut into chunks
• 3 cloves of garlic, thinly sliced
• 14 oz peeled tomatoes (fresh or canned), chopped or shredded
• 1 1/3 cup water
• 1 teaspoon pul biber or regular chili flakes to taste
• 21 oz green peas
• a handful of chopped dill, to garnish (optional)
• salt and pepper

Instructions:

• Heat a thick-bottomed pot over medium heat.
• Fry the potato in the olive oil until starting to color.
• Turn every once in a while, but not too often, otherwise it'll never color. The potatoes don't need to be cooked through - they’ll finish cooking in the sauce later.
• Once colored, place the potatoes on baking parchment and set aside.
• Fry the onion and carrot in the remaining oil until starting to color, 10-12 minutes.
• Stir regularly to ensure it doesn't burn, but it's perfectly fine (even preferable) for the onion to get golden here and there.
• Add the garlic and fry for another couple of minutes
• Add the tomato, water and pul biber.
• Season generously with salt and pepper.
• Mix well, then add the peas and potato.
• Bring to the boil, then turn the heat to low, put a lid on and leave to simmer until the vegetables are completely tender and the sauce has thickened, 30-40 minutes.
• If the sauce still looks a little runny after 40 minutes, simmer for a few minutes with the lid off.
• Take off the heat and leave for a few minutes so the stew is warm, but not piping hot.
• Garnish with a little fresh dill before serving.

Comments: 4/10/2024 - I used about 1 1/2 pounds of potatoes, cut in 1-inch chuncks, two 12-oz bags of frozen peas, and 1 teaspoon of dill weed. I used 1 teaspoon salt and 1/2 teaspoon black pepper. I cut the carrots about the same size as the potatoes. It took about 36 minutes of simmering before the the carrots were tender, by then the potatoes were quite soft. I served it with bread.
3/11/2025 - I used 1.6 lbs of potatoes (mostly yellow, but some red) cut in 1 in cubes and not peeled. Most of the other ingredients were used as listed. I had 1/8 teaspoon of crushed red peppers and a 1/2 teaspoon each of salt and pepper. I fried the potatoes for 10 minutes. During the simmering phase, the potatoes were still tough at 12 minutes. It looked dry so I added another 1/3 cup of water at 15 minutes. Everything was good after 29 minutes of simmering. I sprinkled a little dried dill weed on top when serving. I served it with a green salad and bread.
I got three days of meals out of this recipe. The second day just involved reheating some of the leftovers. For the third day, I added 8-oz of ham and added a cup of vegetable broth and a tablespoon of basil to make it a soup.

Source: https://vidarbergum.com/recipe/greek-pea-and-potato-stew/

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