Pot Recipe

Prepare and measure all vegetables: peel and cube potatoes, peel and slice carrots, dice onion, and slice celery. Keep peas frozen until later.

Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; sauté until translucent, about 4–5 minutes.

If using chicken or pork: pat the pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Add remaining 1 tablespoon olive oil to the pot and increase heat to medium-high. Sear the meat in a single layer until browned on all sides (3–4 minutes per side). Work in batches if necessary so pieces brown rather than steam. Remove browned meat to a plate and set aside.

If using canned beans: drain and rinse the beans and set aside. They will be added later and do not need searing.

Reduce heat to medium. Add minced garlic to the pot and cook until fragrant, about 30 seconds. Stir in tomato paste, smoked paprika, and ground cumin; cook and stir 1 minute to bloom the spices.

Pour in 6 cups of broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Add bay leaves and thyme sprigs (or dried thyme).

Return seared meat to the pot (if using). Add cubed potatoes, carrots, and celery. Bring the pot to a gentle boil, then reduce heat to maintain a simmer.

Simmer uncovered until potatoes and carrots are tender and meat is cooked through, 20–25 minutes. If using canned beans instead of raw protein, add them after the simmer and heat through 5 minutes.

Taste the broth and season with remaining salt and pepper as needed (start with an additional 1/2 tsp salt). If the pot tastes flat, simmer 3–5 minutes to concentrate flavors or add a splash more broth if too salty.

If you prefer a slightly thicker stew-like consistency, mash about 1 cup of the cooked potatoes against the side of the pot with a spoon and stir to thicken the liquid, or remove 1 cup of the cooking liquid, whisk in 1 tablespoon of cornstarch, then stir back into the pot and simmer 2–3 minutes to thicken.

Stir in frozen peas and cook 2–3 minutes until bright and heated through.

Remove and discard bay leaves and thyme sprigs. Stir in chopped parsley and lemon juice. Adjust seasoning to taste.

Ladle the pot into bowls and, if desired, sprinkle with grated Parmesan. Serve hot.