Greek Peas Stew with Potatoes (Arakas Latheros) Recipe

I’m so excited to share this Greek Peas Stew with Potatoes (Arakas Latheros) Recipe with you—it’s one of those comforting, breezy dishes that feels like a warm hug on your plate. What makes it truly special is its vibrant blend of fresh peas and tender potatoes simmered in a rich tomato and dill sauce, brightened up with generous olive oil. You’ll find this stew to be both hearty and refreshingly light, perfect for cozy dinners or even lunch gatherings when you want something easy but impressive.

When I first tried making Greek Peas Stew with Potatoes (Arakas Latheros), I was instantly hooked by how simply these humble ingredients come together to create a dish that feels authentically Mediterranean. It works incredibly well as a vegetarian main or a lovely side, and since it uses mostly pantry staples plus fresh dill, it’s incredibly convenient. Plus, this recipe freezes beautifully, so you can make a big batch and enjoy it any day you crave a taste of Greece!

this Recipe

Ingredients You’ll Need

Each ingredient in this Greek Peas Stew with Potatoes (Arakas Latheros) Recipe plays an important role to bring out authentic Greek flavors. I always recommend fresh dill if you can get it—it truly brightens the entire stew.

• Olive oil: Use a good quality extra virgin olive oil for rich flavor and silky texture.
• Onion: Finely diced to melt into sweetness during sautéing.
• Carrot: Adds subtle natural sweetness and color.
• Garlic cloves: Freshly chopped for that signature savory punch.
• Tomato paste: Concentrated tomato flavor that deepens the sauce.
• Crushed tomatoes: Provides body and freshness to the stew.
• Fresh dill: The herb that gives the dish its distinctive, herbaceous aroma.
• Potatoes: Starchy and tender cut into 1-inch cubes for perfect cooking.
• Peas (fresh or frozen): Choose fresh when possible, but frozen peas work well too and save prep time.
• Water: Creates just enough broth to cook the ingredients nicely without being soupy.
• Salt and freshly ground black pepper: Adjust to taste to balance all the flavors.

Variations

I love how flexible this Greek Peas Stew with Potatoes (Arakas Latheros) Recipe is! I often tweak it based on what I have in the kitchen or the season. You should feel free to make it your own.

• Add Protein: Once, I added some cubed feta cheese on top for an extra creamy, salty twist that my family adored.
• Herb Swap: If you can’t find fresh dill, tarragon or fresh parsley makes a great substitute that keeps the bright herb flavor alive.
• Make It Vegan: Skip any cheese additions and use vegetable stock instead of water to add more depth.
• Seasonal Change: In spring, I like to add fresh asparagus pieces to complement the peas beautifully.

How to Make Greek Peas Stew with Potatoes (Arakas Latheros) Recipe

Step 1: Sauté the Veggies Until Tender and Sweet

Start by heating the olive oil over medium heat in a large pot. Once it shimmers, add the diced onion and carrot. This is where the magic starts—slowly sauté them for about 5-6 minutes until they soften and the onion turns translucent. This gentle sweat brings out their natural sweetness, which creates a fantastic base for your stew. Don’t rush this step; patience pays off!

Step 2: Add Garlic and Tomato Flavors

Next, toss in the finely chopped garlic cloves and cook for just about a minute until fragrant. Be careful not to burn the garlic because it turns bitter quickly. Stir in the tomato paste, crushed tomatoes, and fresh chopped dill. The tomato paste adds concentrated depth, while the dill brings that signature bright and herbal note that really lifts the dish.

Step 3: Potatoes, Peas, and Simmer

Now add the cubed potatoes and the peas to the pot, followed by the water. Give everything a good stir so all the ingredients are nicely combined and coated in that delicious sauce. Bring the stew to a boil, then lower the heat to a gentle simmer. Cover and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork. This slow simmering lets the flavors meld beautifully.

Step 4: Season and Serve

Finally, taste your stew and season generously with salt and freshly ground black pepper. You want to balance out the sweetness from the tomatoes and carrots with a good hit of salt. I love serving this hearty yet light stew with a chunk of crusty bread to soak up every delicious drop. It’s simple but so satisfying!

How to Serve Greek Peas Stew with Potatoes (Arakas Latheros) Recipe

Garnishes

I personally like to garnish this stew with a little extra fresh dill or chopped flat-leaf parsley just before serving to amplify its fresh flavors. Sometimes I add a drizzle of extra virgin olive oil on top for a nice sheen and richness. A squeeze of fresh lemon juice right before eating also adds a wonderful tang that brightens everything up, which I highly recommend you try!

Side Dishes

My go-to side is definitely crusty sourdough or rustic country bread—perfect for dipping into that luscious sauce. When serving as part of a meal, I like to pair it with a simple Greek salad with tomatoes, cucumbers, olives, and feta for a refreshing contrast. A dollop of Greek yogurt on the side can also be a lovely creamy addition.

Creative Ways to Present

For special occasions, I’ve served this stew in individual rustic bowls garnished with edible flowers and a sprig of dill—everyone loved the thoughtful presentation. Another fun way is to serve the stew over a bed of fluffy couscous or rice to turn it into a more filling meal with a Mediterranean flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Greek Peas Stew with Potatoes in an airtight container in the fridge. It keeps well for about 3-4 days and the flavors actually deepen overnight, making leftovers even tastier. Just give it a good stir before reheating.

Freezing

I’ve frozen this stew several times without losing any of its charm. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When thawing, do it overnight in the fridge for best texture.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the stew seems thickened after refrigeration or freezing, add a splash of water or vegetable broth to loosen it. Avoid microwaving at high power because it can unevenly heat and change the texture.

FAQs

Final Thoughts

This Greek Peas Stew with Potatoes (Arakas Latheros) Recipe holds a special place in my kitchen because it’s that perfect blend of simple ingredients creating something truly memorable and comforting. It’s the kind of dish that makes everyone around the table feel cozy and satisfied, and I can’t recommend it enough to you. Next time you want to try a genuinely authentic and easy Greek stew, give this recipe a go—I bet it’ll soon become one of your favorites, just like it did for me.

Print