Vegetarian Guinness Stew
I’m on a little bit of a quest to prove that you don’t need to put meat into everything to make it taste better. Here’s my proof.
Saint Patrick’s Day is right around the corner, and I have already been feeling a little festive with the Guinness. (see here.) So, I knew it was only a matter of time before I tried to make a hearty, filling, healthy, and (gasp!) meatless stew that even a carnivore could love. After scrolling through several bookmarked and saved recipes, I landed upon one I particularly liked. I increased the vegetable quotient and served it with some fresh-from-the-oven soda bread (recipe to follow in a couple of days.)
With all stews, it was delicious on the first day but even more so after an overnight chill in the fridge. I ate this for several nights as leftovers since I made a large portion of this (feel free to cut it in half). The Guinness? It was definitely in the background, but it wasn’t overwhelming. The end result? A fantastic vegetarian alternative to a great winter meal. I’m celebrating St. Patrick’s Day early this year.
Recipe courtesy of Shanon - http://www.thecurvycarrot.com
- 1 tablespoon extra virgin olive oil
- 2 large onions, peeled and chopped
- 6 small celery stalks, chopped into bite-sized pieces
- 16 ounces (1 lb) button mushrooms, cleaned, de-stemmed, and sliced
- 1 tablespoon all-purpose flour
- 1 11.2-ounce bottle of Guinness Stout***Some people say that Guinness is not vegetarian based on its processing. If you are a strict vegetarian or vegan, please use another brand of beer.
- 4-5 medium carrots, peeled and chopped into bite-sized pieces
- 3 lb (about 3-4 large) Russet potatoes, peeled and chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon vegetable base (I used Better Than Boullion.)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 4 cups water
- 2 teaspoons granulated sugar
- 1 teaspoon salt
1. Heat the olive oil in a Dutch oven over medium heat until shimmering.
2. Add the onion, celery, and about 1/4 of the mushrooms, stirring frequently until softened, about 10 minutes.
3. Add the flour to the mixture and stir to coat and cook for another 2 minutes.
4. Carefully pour the bottle of Guinness over the mixture, and stir to scrape up any browned bits.
5. Add the remaining vegetables and ingredients and bring the mixture to a boil.
6. Decrease the heat to low and simmer, uncovered, for about 45 minutes.