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How to Use a Potato Substitute in Stew

This hearty potato stew is ideal for the chilly months ahead! You’ll love how easy it is to cook this dish. The best characteristic of this stew is its thick, substantial, and delicious flavour. When you are making stews, turnips might be a beneficial ingredient. What is this, exactly? When made into a soup, substituting turnips for potatoes will yield a consistency almost identical to using potatoes. It is recommended that you create the soup with mashed turnips.

What is Potato Stew?

On chillier evenings, potato stew is an excellent choice for a dinner that can be prepared quickly and that the whole family will appreciate. This potato stew is quite satiating because it can be prepared in fewer than thirty minutes, has a wide variety of nutritious ingredients, and boasts a variety of delicious flavours. Since ancient times, stews have been consumed in various unique ways, even though they constitute a staple food in many diverse nations, ranging from the most impoverished to the most prosperous.

Stews are one of the most delicious and simple meals available. They can be made in one pot, reducing the number of dishes to be cleaned, and they can be made with any sort of meat, vegetables, grains, or pulses. Stews are popular comfort food in the winter, but nothing prevents us from enjoying a delicious stew at any time of year.

How to Use a Potato Substitute in Stew?

Don’t worry if you can’t find potatoes to use in your stew because there are plenty of other things you may use instead. There are a wide variety of vegetables that can successfully take the place of potatoes in the dish that you favour the most. This section will discuss some of the most effective alternatives to using potatoes in stew.

These alternatives are likely to meet your needs, whether you’re seeking something better for your health or just want to try something different.

1. Turnip

Turnips are an excellent alternative to potatoes and may be used in several stews and soups. They are commonly prepared in the same manner as potatoes and can take on a variety of flavours and seasonings. Roasted, mildly cooked, or sliced, these roots are delicious. Turnips can even be grown from seed for use in stews. Turnips are a simple vegetable to raise, so give them a try! Plus, if you do, your children might like them!

Turnips can also be substituted for other root vegetables in a stew as a potato substitute. Turnips are high in nutrients and have a delicate flavour that makes it difficult for some people to imagine cooking without them. Turnips are used in a variety of recipes, which is fortunate. Just make sure you find a recipe that includes them. These vegetables go well in any stew or soup dish and may be used in any quantity.

2. Yuca Root

Another excellent alternative to potatoes is the root of the yucca tree or the cassava plant. Because of this root vegetable’s rather unremarkable flavour, it is recommended that additional seasonings be utilized whenever it is used in place of potato. Additionally, it is an effective method for thickening stews and soups.

You can boil chunks of yuca root until they are tender to use in place of potatoes in any recipe that calls for potatoes. After that, proceed to prepare the stew traditionally, but this time includes some vegetable broth in the meal.

3. Cauliflower

Consider using cauliflower instead of potatoes in your stew for a healthier alternative. Cauliflower is high in fibre and low in calories, and cauliflower is an excellent source of vitamin K and other nutrients and is low in calories. You may also add a little cheddar and bacon to make your stew creamier. This dish is suitable for everyone! Cauliflower as a potato replacement in the stew is a fantastic way to make your favourite stew healthier and more delicious!

Because cauliflower is low in carbohydrates and calories, it is an excellent potato substitute. A loaded baked potato soup is a fantastic way to use cauliflower as a potato substitute in a stew. To prepare a cauliflower stew instead of potatoes, cut the cauliflower into small pieces and sauté them in a skillet with oil. Then, add a splash of broth to the pan and continue to cook as usual.­

4. Rutabagas

Try rutabagas if you’re looking for a low-carb substitute for potatoes in your next stew or soup. These nutrient-dense root veggies are an excellent low-carb alternative to potatoes. Rutabagas may be roasted in under 30 minutes, chopped into cubes, and cooked, and they can be used as a quick side dish or a low-carb snack. Rutabagas have a lot of fibre and vitamin C in them, and they also have a pleasant flavour when cooked and are high in antioxidants like vitamin C and beta carotene.

Remember to include roasted garlic while cooking with rutabagas. While it has a different flavour than potatoes, the textures and flavours are comparable. Rutabagas take longer to cook than potatoes, while potatoes require less time in the stew. To add even more taste, combine the two. Use a combination of both if you’re attempting to lose weight.

5. Jicama

Using a jicama potato substitute in your stew is a terrific way to cut carbs while still getting that comforting potato flavour. On the other hand, Jicama is not as generally available as potatoes, so you may have to hunt for it in a vegetable store or supermarket. I’ll teach you how to incorporate this unique vegetable into your favourite meals in this article. We’ll also show you how to make a fantastic stew with Jicama.

You may be familiar with radish, but you’ve probably never tried Jicama as a potato alternative. Sun roots, often known as artichokes, have a similar texture and mildly nutty flavour to Jerusalem artichokes but are more expensive. Although artichokes are not a potato substitute, they can be used in soups and stews as a substitute. Jicama is a suitable substitute for potatoes in many dishes because it is low in carbs.

6. Yam­­­­­­

Although yams and sweet potatoes have a similar appearance, they are not identical. Yams are larger and starchier than sweet potatoes and come in various hues such as white, yellow, orange, and purple.

They’re also healthier than conventional potatoes because they’re high in potassium and vitamins C and B6. To use yams instead of potatoes, chop them into little cubes and sauté them in a pan with some oil. Add the stock to the stew when the yams are done and cook for 15 to 20 minutes.

7. Sweet Potato

When it comes to replacing potatoes in stews, sweet potatoes are fantastic. They have a sweet flavour but sometimes appear in savoury cuisines.

They’re tasty, but they’re also nutritious, with vitamin A and B, potassium, iron, and calcium among their nutrients. Sweet potatoes can replace potatoes in stews and soups by cutting them into small cubes. Then, before adding water and cooking for 20 minutes or until the sweet potatoes are done, sauté them in some oil. This alternative is fantastic since it allows you to add extra vegetables to your recipe for taste and nutrients.

Potato Stew Recipe

This potato stew is simple and straightforward to make. You’ll have this stew in your bowl in less than half an hour. All you’ll need are the following ingredients and instructions:


  • Potatoes — any potato will serve for this recipe; I used organic red-skinned potatoes that I didn’t peel; simply scrub and chop the potatoes.
  • Avocado -You can use avocado or olive oil to saute your vegetables or make the recipe oil-free using vegetable broth or water.
  • Onion – adds a lot of flavour to your stew and can be yellow or white.
  • Garlic – essential for taste; if you like garlic, use up to 5 cloves.
  • Green onions – Green onions are a great way to add flavour to your stew.
  • Celery stalks – provide extra savoury flavour to your stew; you can also use the celery leaves; if you don’t have fresh celery stalks, 1/4 teaspoon of celery seeds will suffice.
  • Red bell pepper — gives your stew a delicious flavour.
  • Carrots – provide a delicious flavour; if using organic carrots, there is no need to peel them; simply wash and cut them.
  • Fresh Herbs – Basil, oregano, thyme, and rosemary are just a few of the fresh herbs you can use to enhance your potato stew.
  • Vegan bouillon cubes – I used Edwards and Son’s vegan bouillon cubes, plus 4 cups water or 4 cups vegetable broth.
  • Italian seasoning – adds more flavour. Use store-bought or Homemade Italian Seasoning.
  • Onion powder, Garlic powder, Cayenne pepper – make your stew pop with these extra flavours.


  • In a large saucepan, heat the olive oil over medium-high heat. Cook for 2 minutes or until onion is tender.
  • Cook for another minute, constantly stirring, after adding the garlic, green onion, bell pepper, celery, carrot, potato, and fresh herbs.
  • Bring vegan bouillon, veggie broth, Italian spice, onion powder, and garlic powder to a boil.
  • Reduce heat to low and cook for 15 minutes or until vegetables are cooked, or tender potatoes are.
  • Season with salt and cayenne pepper to taste.
  • To thicken the stew, crush some potato cubes or combine 1 tablespoon cornstarch with 2 tablespoons cold water and stir continuously until it thickens.

Potato Stew

What Makes a Stew Delicious?

You might want to add soy sauce or Worcestershire sauce for additional savoury (or umami) flavour, a bit of honey or brown sugar for sweetness, lemon zest or vinegar for brightness, chilli powder, or smoky paprika for spice and depth, and so on.

What Root Vegetable has the Most Potato Flavour?

The root of the Yuca. Because it is also starchy and has a mild flavour, yuca is frequently prepared in the same manner as potatoes. Despite having a slightly stringy texture, it has the flavour of a potato wedge, and it is cooked to perfection when roasted or fried. Yuca is versatile in terms of the herbs, spices, cheeses, and sauces that it can be combined with.

How Should Potato Stew be Stored?

  • Make-Ahead: This potato stew dish is excellent to make ahead of time because the flavours will only get better with time!
  • Keep leftover stew refrigerated for up to a week in an airtight container.
  • This potato stew can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: In a saucepan, reheat leftovers over medium heat. Because the stew may thicken as it cools, you may need to dilute it with a dash of stock or water. Cook, tossing periodically, over medium heat until thoroughly cooked. If desired, season with additional spices and serve!


There are a wide variety of vegetables that can be used in place of potatoes in a stew, and you can choose any one of these. Each one has a flavour and nutritional profile that is entirely unique. It is simple and quick to prepare. It’s full of taste, vegetables, and nourishment. Gluten-free and vegan. Budget-friendly. Therefore, if you are seeking a way to give your dish more diversity or if you want to boost the health advantages of your dinner, you might think about utilizing one of the vegetable alternatives that were discussed above.