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Vegan Irish “beef” stew. Inspiration for tomorrow’s St. Patrick’s celebration. I…

2 min read

Vegan Irish “beef” stew. Inspiration for tomorrow’s St. Patrick’s celebration. I got the recipe from simplyrecipes and made the necessary adjustments to make it meat-free. I will leave the link at the end of the post for the beef version.⁠

I love this stew. It is rich in flavors, hearty, and cozy for this cold weather. ⁠

Ingredients:⁠
600gr mushrooms, cut in same size chunks.⁠
3 tsp of salt.⁠
1/4 cup extra virgin olive oil⁠
4 large garlic cloves, minced⁠
4 cups vegetable broth⁠
2 cups water⁠
1 cup of Guinness extra stout⁠
1 cup of red wine⁠
2 tbsp tomato paste⁠
1 tbsp brown sugar⁠
1 tbsp dried thyme⁠
2 vegan butter⁠
1 K russet potatoes, cut in same size chunks⁠
1 large onion, chopped⁠
4 carrots peeled and cut into chunks⁠
4 celery sticks⁠
Freshly ground black pepper⁠
Chopped fresh parsley⁠
Red sauerkraut for topping⁠

Method:⁠

Heat the olive oil in a large, thick-bottomed pot over medium-high heat. Add the mushrooms and work in batches. Do not crowd the pan, or the meat will steam and not brown. Set aside. ⁠

Add garlic and sauté, then add the stock, water, Guinness, wine, tomato paste, sugar, thyme, and simmer for 1 hour, stirring occasionally.⁠
Sauté onions, carrots, and celery in a separate pan. ⁠
Add onions, carrots, celery, potatoes to the stew, simmer, add black pepper and salt. Simmer uncovered until vegetables are very tender, about 30 minutes. ⁠

Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and red sauerkraut, and serve. It goes perfectly with soda bread. ⁠


Original recipe: https://www.simplyrecipes.com/recipes/irish_beef_stew/⁠