Toast to the luck of the Irish with this hearty vegan stew! This is the perfect dish to celebrate St. Patrick’s Day (or any day, for that matter)!
It’s March, which means many in the Northern Hemisphere are slowly plodding towards spring. Buds are beginning to appear on trees and the days are getting longer, but the weather is still mostly wet, cold, and gray. St. Patrick’s Day is the perfect day for a bowl of vegan stew and a pint to fortify you until spring officially arrives!
St. Patrick’s Day is an Irish cultural and religious holiday, associated with wearing green, parades, and celebrations. As the patron saint of Ireland, St. Patrick has long been surrounded by lore and mystery. As the tales go, he was kidnapped in England at age 16 and imprisoned in Ireland. While there, he became a devout Christian; once released, he made it his mission to minister and preach to the Irish. Some even claim he banished all snakes from Ireland!
Whatever you believe, St. Patrick’s Day is a great excuse to enjoy a meal and a drink! Sláinte!
Boozy Irish Stew
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 celery stalks chopped
- 1 medium onion chopped
- 4 garlic cloves minced
- ¼ cup all-purpose flour
- 2–4 cups vegetable broth
- 1 (14-ounce) can vegan stout such as Guinness
- 3 carrots peeled and chopped
- 1 zucchini peeled and chopped
- 8 ounces button mushrooms quartered
- 2½ cups baby potatoes halved
- ¼ cup tomato paste
- 2 bay leaves
- 2 teaspoons brown sugar
- 1 tablespoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup green onions sliced
Instructions
- Heat a large pan over medium-high heat. Once hot, add the olive oil, celery and onion. Sauté until the onion is translucent and just begins to brown, about 5 minutes. Add the garlic and stir quickly for 1 minute.
- Sprinkle in the flour. Toss to coat and cook for another minute. Add 2 cups of vegetable broth and stir, scraping the bottom of the pan.
- Add in beer, the remaining vegetables, tomato paste and spices. The beer will foam up naturally; it’s the alcohol being reduced.
- Simmer, uncovered, at medium-low heat for 10 to 15 minutes until the vegetables are tender when you stick a fork in them. The stew should be very thick. If you prefer a thinner stew, add 1 or 2 cups of vegetable broth at this point and cook only until it starts boiling.
- Remove the bay leaves, add green onions, and serve it hot.