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.

Best Used By Blood Types:
  • Type AB (3 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (1 beneficials)
  • Soups and Broths
  • 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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Garlic1 ,2 B N B B N B N B
Wine (White)  N B N N N B A A
Celery/ Celery Juice2 ,3 B N B B N N N N
Spelt Flour/Products1 ,2 ,3 ,4 N N N N N N N A
Thyme2 N N N N N N N N
Potato (White/Red/Blue/Yellow)4 ,5 ,6 A A N N N A A A
Sea Salt2 N N N N N N N N

BTD Variations and Substitutions Analysis:

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil1 ,2 B B B B B B B B

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)2 N N N B N B N N

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Paprika2 N N N N N N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients that contain gluten.
[4] This recipe uses ingredients with a high glycemic index.
[5] This recipe uses ingredients which may have a high mold count.
[6] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Nov 04, 2007 at 10:38 AM By: Rodney