VEGAN CLASSIC IRISH STEW

In a large pot, melt the vegan butter or heat the olive oil over medium heat. Add the flour, whisking continuously to combine them into a smooth paste. Keep cooking for about 2 minutes until the mixture turns a light golden color. This roux will thicken the stew and add a layer of flavor.

To the roux, add the chopped onion and minced garlic, stirring until they are coated and start to soften about 3 minutes.

Stir in the carrots, parsnips, turnips, and mushrooms. The mushrooms will release some moisture. Cook for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavors of the roux.

Slowly pour in the vegetable broth and beer while stirring continuously to incorporate the roux evenly with the liquid, ensuring there are no lumps.

Add the Worcestershire sauce, cubed potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir well to combine and dissolve the tomato paste into the liquid.

Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1 hour, or until the vegetables are tender and the flavors have melded together beautifully. Stir occasionally, and if the stew seems too thick, add a bit more broth or water to reach your desired consistency.

Taste and adjust the seasoning with salt and pepper as needed.

Ladle the stew into bowls and garnish with fresh parsley before serving.

Dietary

Allergens