I love my soups. I love a good stew even more! With St. Patty's Day coming up soon I wanted to make some Vegan Irish Stew. I had everything I needed, except for the Stout. The key to making a Vegan Irish Stew is to make sure that the Stout that you select is indeed, Vegan. There are lots of options out there, so once I had that, I was set to go!
Vegan Irish Stew Servings: 6-8
What you will need:
3 ribs of celery, chopped
1 large onion, chopped
5 cloves of garlic, minced
1/2 cup all purpose flour
3 1/4 cups low sodium vegetable broth
1 22oz bottle of a vegan stout of your choice
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
8oz brown mushrooms, cut into quarters
4 medium red potatoes, cut into chunks
1/2 cup tomato paste
3 tsp brown sugar
1 tsp dried thyme
1 tsp black pepper
How to Make It:
In a large pot over medium high heat, add a little of the vegetable broth and when it is hot, add the celery, onions and the garlic. Cook them until the onions become translucent and start to brown. That should take about 5 minutes.
Add in the flour. Make sure you stir it well to coat all of the vegetables. Then add the remaining vegetable broth and mix well.
Then add the rest of the ingredients, the beer, vegetables, tomato paste and spices. Do not let this heat past a simmer and cook until the vegetable are fork tender and the stew is nice and thick. If it thickens up too much, you can add a little more vegetable broth to thin it out some.
Serving Suggestions: Once it is done, scoop as much as you want into a bowl and enjoy it while it is hot! Storing leftovers in the refrigerator: I would suggest storing in an air tight container. It was last for about a week in the fridge, if you don't eat it all before then!
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