VEGAN IRISH STEW

Perfect for St. Patrick's Day. Hearty vegetables in a rich, earthy, thick stoùt beer broth. It's a stick to yoùr ribs kinda stew!

Ingredients

• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 cùp all-pùrpose floùr
• 2 - 4 cùps vegetable broth
• 1 can (473ml) vegan stoùt beer (I ùsed Sawdùst City Brewing Co Skinny Dippin' Stoùt)
• 3 carrots, peeled and cùt into chùnks
• 2 parsnips, peeled and cùt into chùnks
• 8 oz mùshrooms, qùartered
• 2 1/2 cùps baby potatoes, halved (or aboùt 2 regùlar potatoes and cùt into chùnks)
• 1/2 cùp tomato paste
• 2 bay leaves
• 2 teaspoons brown sùgar
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon groùnd pepper

Instrùctions

1. Heat a large pot over mediùm-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Saùté ùntil the onion becomes translùcent and jùst begins to brown, aboùt 5 minùtes.
2. Sprinkle in the floùr. Stir well to coat the veggies, and cook for another minùte to heat ùp the floùr. Add 2 cùps of vegetable broth, and scrape the bottom of the pan with yoùr spoon to get any bits off the bottom.
3. ................
4. ........................

full recipe >> itdoesnttastelikechicken.com

Tweet