Reprinted from The Blood Type Diet Website (

Potato Stew
Contributed by: RodneyAdded: Nov 04, 2007 at 10:38 AM


This potato stew is made with potatoes, vegetable broth, onions, a splash of white wine and seasonings.

  • 2 Tablespoons olive oil or ghee
  • 1 large onion, cut in 1-inch chunks
  • 4 to 6 green onions, sliced
  • 3-4 ribs celery
  • 2-4 cloves garlic
  • 1 1/2 tablespoons spelt flour
  • 2 bay leaves
  • 1 teaspoon dried leaf thyme
  • 1/4 cup dry white wine
  • 3 pounds potatoes, cut in 1-inch chunks (red, yellow, or variety)
  • 3 cups vegetable broth
  • sea salt to taste
  • sweet ground paprika, optional
How to make it:
  1. In a large Dutch oven, cook onions until they soften somewhat, about 4 or 5 minutes.
  2. Add garlic and celery.
  3. Sprinkle flour over the onions, add bay leaves and thyme; increase the heat to high.
  4. Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.
  5. Add potatoes and broth Cover and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 45 to 60 minutes.
  6. Sprinkle with paprika, if desired.
  7. Taste and adjust seasonings.
  8. Remove bay leaves before serving.
  9. Serves 3 to 4.