Vegan Irish Stew Recipe | Irish Stew with dark Irish Stout

Dice one medium onion and set aside.

Cut up some carrots, celery, and a few red potatoes, leaving the skins on.

Chop three cloves of garlic.

Quarter two cups of mushrooms.

Heat a large dutch oven pot over medium heat and add oil.

Add the diced onion with a pinch of salt and caramelize for about 20 minutes until browned and translucent.

Add the carrots, celery, mushrooms, and minced garlic to the pot and sweat down for about five minutes until softened.

Stir in one tablespoon of tomato paste and fry for a minute to enhance flavor.

Add one quarter cup of flour to create a roux and stir for a couple of minutes.

Pour in one pint of dark stout and let it cook for 2-3 minutes to evaporate the alcohol.

Add four cups of vegetable broth to the pot.

Add the chopped red potatoes and one cup of soy curl chunks, ensuring they are covered with liquid.

Season with one tablespoon of maggi seasoning, one teaspoon of dried thyme, and one bay leaf.

Add black pepper to taste and cover the pot.

Simmer for about 20 minutes until the potatoes and vegetables are softened.

Equipment Needed

Dietary

Allergens