cozy one pot winter vegetable stew with potatoes and spinach

By Pam 2026-01-02

Storage Tips

Refrigerator: Transfer cooled stew to airtight glass containers and refrigerate up to 5 days. The acid from the tomatoes and lemon helps preserve brightness, but flavors peak on day 2–3.

Freezer: Ladle into quart-size BPA-free freezer bags, squeeze out excess air, and freeze flat for up to 3 months. Label with the date; a fine-tip Sharpie on masking tape sticks even in frost. Thaw overnight in the fridge or submerge the sealed bag in a bowl of cool water for quicker defrosting.

Reheating: Warm gently over medium-low heat, stirring occasionally and adding vegetable stock as needed. Microwaving works in a pinch—use 50 % power and cover with a vented lid to prevent spinach from turning army green.

Frequently Asked Questions

Can I use frozen spinach?

Yes—thaw 10 oz frozen chopped spinach and squeeze out excess water. Add during the last 3 minutes to prevent overcooked, metallic taste.

What if I don’t have leeks?

Substitute 1 large shallot or ½ cup diced fennel bulb. Both provide gentle sweetness without the sharp bite of regular onion.

Is this stew gluten-free?

Naturally gluten-free. If you add bread on the side, choose a certified GF loaf if serving celiac guests.

Can I double the recipe?

Absolutely—use an 8-quart pot. Increase simmering time by 5 minutes and season in larger increments, tasting as you go.

How do I fix over-salted stew?

Peel and add 1 large potato; simmer 10 minutes, then remove—it will absorb excess salt. Alternatively, dilute with unsalted stock.

Can I pressure-can this stew?

Because of the spinach and beans, safe pressure-canning requires a tested recipe from sources like the USDA Guide. For convenience, freeze instead.

cozy one pot winter vegetable stew with potatoes and spinach

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Prep—

Cook—

Serves—

Ingredients

3 Tbsp olive oil
1 tsp fennel seeds
½ tsp crushed red-pepper flakes
1 large yellow onion, diced
2 leeks, white & light green parts sliced
3 garlic cloves, minced
½ cup dry white wine
2 Tbsp tomato paste
2 medium Yukon Gold potatoes, 1-inch cubes
1 large sweet potato, peeled, 1-inch cubes
1 tsp smoked paprika
½ tsp dried thyme
4 cups low-sodium vegetable stock
2 bay leaves
1 can (15 oz) white beans, undrained
4 packed cups fresh spinach
1 Tbsp lemon juice + 2 tsp zest
Kosher salt & black pepper to taste

Instructions

Toast spices: Heat olive oil in Dutch oven over medium. Add fennel & red-pepper; sizzle 30 sec.
Sauté aromatics: Add onion & leeks with ½ tsp salt; cook 5–6 min until translucent. Stir in garlic 1 min.
Deglaze: Pour in wine; scrape browned bits. Stir in tomato paste 1 min.
Add veg & spices: Stir in potatoes, sweet potato, paprika, thyme; coat in oil.
Simmer: Add stock & bay; bring to gentle boil. Reduce heat, cover, simmer 12 min.
Finish: Remove bay; stir in beans & spinach 1–2 min. Off heat add lemon juice/zest, salt, pepper. Drizzle extra olive oil.