Vegan Irish Stew
Hearty vegetables in a rich, earthy, thick stout beer broth. Perfect for St. Patrick's Day!
Equipment
- Large pot
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2 ribs celery, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 - 4 cups vegetable broth
- 1 can (473ml) vegan stout beer
- 3 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks (optional)
- 8 oz mushrooms, quartered
- 2 ½ cups baby potatoes, halved (or about 2 regular potatoes cut into chunks)
- ½ cup tomato paste
- 2 each bay leaves
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme leaves
- ¾ teaspoon salt
- ½ teaspoon ground pepper
Instructions
Cooking Instructions
- Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown about 5 minutes.
- Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour.
- Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
- Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out.
- Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth.
- Remove bay leaves before serving, and enjoy hot. Allow leftovers to cool and store covered in the fridge for up to 5 days.
Notes
For gluten-free stew, use a gluten-free all-purpose flour, and a gluten-free stout.
Nutrition
Serving: 1servingCalories: 233kcal
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