Vegetarian Irish Guinness Stew

recipe and photo from The Kitchn

3 Tablespoon olive oil
3 celery stalks
3 small onions
1 lb. button mushrooms, cleaned
3 lb. russett potatoes
3 large carrots
1 Tablespoon flour
1 11.2-ounce bottle of Guinness
1 teaspoon mustard
1 Tablespoon Better than Bouillon vegetable base
2 Tablespoon tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
4 cups water
2 teaspoons sugar
1 teaspoon salt
Peel all the vegetables. Finely chop celery, 2 of the onions and 4 mushrooms. Chop the remaining onion, potatoes and carrots into large chunks. Set aside. Heat olive oil in a large soup pot and add the finely chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.
Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork-tender, about 45 minutes.
(First published on 3-23-2011)

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