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Lunch recipe · from the recipe book

Roasted Red Pepper Cheddar Potato Stew

A thick, velvety stew of tender potatoes and navy beans in a smoky roasted-pepper broth, melted through with sharp cheddar.

Roasted Red Pepper Cheddar Potato Stew

Ingredients

  • 4 medium480 gRed bell pepperhalved and seeded
  • 1 tbsp15 gOlive oil
  • 1½ tbsp20 gUnsalted butter
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • 3 tbsp25 gAll-purpose flour
  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 2¼ cups480 gVegetable broth
  • 1½ cups360 gWater
  • 1⅓ cups240 gNavy beans, canned, drained and rinsed
  • 1 cup (240 ml)240 gMilk, 2%
  • 1¾ cups shredded200 gCheddar cheeseshredded
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Toss the red bell pepper halves with the olive oil, lay them cut side down on the pan and roast 25 minutes, until the skins blister and char.
  3. Wrap the roasted peppers in the foil for 10 minutes to steam, then peel off the skins and chop the flesh. Prep the onion, carrot, celery, garlic and potatoes while they steam.
  4. Melt the butter in a Dutch oven over medium heat. Add the onion, carrot and celery and cook 6 to 8 minutes until soft.
  5. Stir in the garlic, smoked paprika and thyme and cook 1 minute, then sprinkle in the flour and stir 1 minute more.
  6. Gradually whisk in the vegetable broth and water, then add the potatoes and the chopped roasted peppers. Bring to a boil, cover partly and simmer 20 minutes, until the potatoes are tender.
  7. Mash about a quarter of the potatoes against the side of the pot to thicken the stew, then stir in the navy beans and milk and heat 5 minutes without boiling.
  8. Lower the heat and stir in the cheddar a handful at a time until melted and smooth. Season with the salt and black pepper.
  9. Ladle into bowls and scatter the parsley on top.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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