Watercress Stew

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

   Tip: Be gentle when stirring to avoid mashing the onion.

2. 2

   Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

   Tip: Don't overcook the garlic, as it can become bitter.

3. 3

   Add the chopped watercress, diced potatoes, carrot, and red pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

   Tip: Don't overcrowd the pot, as this can lead to steaming instead of browning.

4. 4

   Add the canned tomato paste, chicken broth, salt, and black pepper to the pot. Stir to combine, then bring the stew to a boil.

   Tip: Use a wooden spoon to scrape the bottom of the pot for any browned bits.

5. 5

   Reduce the heat to low and simmer the stew for 20-25 minutes, or until the potatoes are tender.

   Tip: Stir occasionally to prevent scorching.

6. 6

   Taste and adjust the seasoning as needed.

   Tip: Add a squeeze of lemon juice for extra brightness.

7. 7

   Serve hot, garnished with chopped fresh parsley and a dollop of olive oil, if desired.

   Tip: Enjoy as a hearty side dish or add to a bed of rice or noodles for a satisfying meal.