Description
If you love a thick, hearty stew - then this Vegan Irish Stew is for you. Big chunks of Portobello Mushrooms, hearty root vegetables, and an amazing broth make this a real 'stick-to-your-ribs" kind of meal.
Ingredients
Scale
- 1 1/2 yellow onions, diced
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- 3 cloves garlic, minced
- 1 pound portobello mushrooms (about 18 small whole mushrooms)
- 1/4 cup tomato paste
- 1 dark, stout beer (12-14oz can or bottle)
- 3 cups low sodium vegetable broth
- 15 baby potatoes (about 12oz or 1.5 lbs)
- 2 bay leaves
- 1 Tbs vegan worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 Tbs corn starch or arrowroot powder
- 1 Tbs water (to make a thickening slurry)
- fresh parsley for garnish
Instructions
- Dice onions and add to a stew pot or Dutch Oven.
- Soften onions in a few tablespoons of veg broth.
- Add chopped celery, carrot, and parsnip - simmer 5 minutes
- Add minced garlic and stir
- Clean mushrooms and cup in half, add mushrooms to pot and simmer until slightly reduced in size
- Stir in tomato paste and add beer
- Stir well and simmer 1-2 minutes
- Add broth and baby potatoes that have been cut in half
- Add all seasonings and bring to a slow boil
- Reduce heat and cover
- Simmer 20-30 minutes or until potatoes are cooked through
- Mix corn starch and water and stir into stew to thicken
- Serve with your favorite crusty bread
- Garnish with fresh parsley if desired