Boozy Irish Stew
Easy, fast, hearty, and a little boozy: what more could you want in a meal? Celebrate St. Patrick's Day with this cozy vegan stew. If you prefer not to include alcohol, simply replace the beer with vegetable broth or water. It will still be delicious!
Servings: 4
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.