The Charm of Quick Stews
There are dishes that have it all: comforting flavor, ease of preparation, and that magical ability to adapt to whatever you have in the fridge. These stewed potatoes with mushrooms, peas, and pancetta are a perfect example. A traditional stew with a modern twist, ideal for those days when you’re craving something delicious, quick, and hassle-free.
The best part of this recipe is that, while it features classic ingredients like pancetta, mushrooms, and paprika, you can customize it to your liking. No pancetta? Use serrano ham. Want more veggies? Add carrots or bell peppers. The Thermomix makes it even simpler, but you can also prepare it in a traditional pot. Let’s get to it!
Ingredients (Serves 4)
100 g onion, chopped
2-3 garlic cloves
A few sprigs of fresh parsley (because a touch of green is always welcome)
50 g extra virgin olive oil (the liquid gold of any good recipe)
150 g pancetta or diced ham (for that salty, umami kick)
150 g fresh sliced mushrooms (or portobello for more intensity)
100 g frozen peas (or fresh, if in season)
300 g diced potatoes (preferably the kind best for boiling)
800 g water or broth (vegetable or chicken, your choice)
80 g white wine (a hint of acidity to balance the dish)
80 g paprika (sweet or spicy, up to you)
1 teaspoon Vera paprika (for depth of flavor)
1-2 saffron threads (the golden touch that elevates everything)
Preparation: Three Steps to Enjoyment
1. Quick Sofrito (The Foundation of Any Good Stew)
Place the onion, garlic, parsley, and oil in the Thermomix bowl. Blend for 3 sec/speed 5, then sauté for 8 min/120°C/speed 1 (or 6 min if using the guided high-temperature cooking function). This is where the magic begins: that garlic and onion aroma promising a flavorful dish.
2. The Umami Touch: Pancetta and Mushrooms
Add the pancetta (or ham) and mushrooms, and sauté for 6 min/Varoma/reverse rotation/spoon speed. This step is key: the pancetta fat melts into the mushrooms, creating an irresistible base.
3. The Final Stew (Where Everything Turns to Gold)
Add the potatoes, broth, white wine, paprika, and saffron. Set for 30 min/100°C/reverse rotation/spoon speed. If you prefer a thicker broth (like I do), add an extra 3 min/Varoma/reverse rotation/spoon speed at the end.
Why Does This Dish Win?
It’s versatile: Swap the peas for spinach or the pancetta for tofu.
It’s quick: A complete dish in under 45 minutes.
It’s comforting: Perfect for cold days or when you need a hug in food form.
The best part? It gets even better the next day. If you have leftovers (rare!), store them in the fridge and reheat gently over low heat. The flavor will have deepened.
Ready to give it a try? Tell me in the comments if you add your personal twist!
