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.
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
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/