Hearty Potato and Bell Pepper Stew

Thermomix recipe: Hearty Potato and Bell Pepper Stew. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 100 g onion, peeled and halved
• 2 cloves garlic, peeled
• 20 g olive oil
• 300 g carrots, peeled and cut into 2-3 cm pieces
• 500 g potatoes, peeled and cut into 2-3 cm cubes
• 500 g vegetable stock
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp sweet paprika
• 0.5 tsp dried thyme or oregano
• 300 g bell peppers (approx. 2 medium), cored and cut into 2-3 cm pieces
• 100 g cooking cream (or plant-based cream for vegan option)
• Fresh parsley, chopped, for garnish

Instructions

1. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the mixing bowl with the spatula.
2. Add olive oil. Sauté 5 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode if preferred, but for aromatics, Speed 1 is fine.
3. Add the chopped carrots to the mixing bowl. Cook 5 min / 100°C / Speed 1 (Reverse).
4. Add the potato cubes, vegetable stock, salt, pepper, sweet paprika, and dried thyme/oregano to the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup to allow for evaporation and prevent splatter. Cook 15 min / 100°C / Speed 1 (Reverse).
5. Pause, scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness and adjust liquid if needed.
6. Add the chopped bell peppers to the mixing bowl. Continue cooking 5 min / 100°C / Speed 1 (Reverse).
7. Add the cooking cream. Cook 2 min / 90°C / Speed 1 (Reverse) to heat through and prevent sticking.
8. Check seasoning and adjust if necessary. Serve hot, garnished with fresh chopped parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.