Vegan Recipes-Vegan Guinness Irish Stew

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St. Patrick’s Day doesn’t mean just eating corned beef. There is nothing better than a good stew, especially when is still chilly outside. So you can imagine how happy I was when I have realized that many professional chefs use most of my favorite ingredients when creating this amazing Irish stew.

Since stew is not a vegan dish, I have decided to make my vegan version. So this is going to be a vegan option for true stew-lovers. If you love soups that are incredibly rich in veggies and herbs, I am sure it won’t leave you disappointed.

Ingredients

  1. How to make Vegan Irish Stew:
  2. – Dice 1 or 1 and a 1/2 onions into a stewpot
  3. – For sautéing the onion you can use vegetable oil or if you are not vegan you can use lard which has an amazing effect on the flavors
  4. – Add 2 tablespoon of veggie broth to soften
  5. – Chop 2 ribs of celery, 1 large carrot, 1 parsnip and put them into the pot
  6. – Leave these simmer for a few minutes until they begin to soften
  7. – Add 3 cloves of minced garlic and stir them
  8. Can you feel it? It smells incredible very shortly!
  9. – Now we add our mushrooms (about 18 small mushrooms)
  10. – Stir in 1/4 cup of tomato paste (once the mushrooms begin to shrink in size)
  11. – 1 can (or bottle) of beer
  12. – Add 3 cups of low-sodium vegetable or beef broth and stir everything to mix
  13. – I use about 2 potatoes and cut them small pieces and add them to the pot
  14. We’re almost done!
  15. Seasoning:
  16. – Add 2 bay leaves
  17. – 1 tbsp vegan Worcestershire sauce
  18. – 1 tsp dried thyme leaves
  19. – 1/2 tsp dried rosemary
  20. – 1/2 tsp salt
  21. – A pinch of ground black pepper
  22. – Reduce the heat and bring the stew to a slow boil, cover
  23. – Let that simmer 10-15 minutes or until the potatoes are cooked through

Steps

  1. – Dice 1 or 1 and a 1/2 onions into a stewpot. For sautéing the onion you can use vegetable oil or if you are not vegan you can use lard which has an amazing effect on the flavors.

  2. Add 2 tablespoon of veggie broth to soften. Chop 2 ribs of celery, 1 large carrot, 1 parsnip and put them into the pot. Leave these simmer for a few minutes until they begin to soften.

  3. – Now we add our mushrooms (about 18 small mushrooms). tir in 1/4 cup of tomato paste (once the mushrooms begin to shrink in size).

  4. 1 can (or bottle) of beer. Add 3 cups of low-sodium vegetable or beef broth and stir everything to mix. I use about 2 potatoes and cut them small pieces and add them to the pot.

  5. Seasoning:
    Add 2 bay leaves. 1 tbsp vegan Worcestershire sauce. 1 tsp dried thyme leaves. 1/2 tsp dried rosemary. 1/2 tsp salt. A pinch of ground black pepper.

  6. Reduce the heat and bring the stew to a slow boil, cover. Let that simmer 10-15 minutes or until the potatoes are cooked through.
    Enjoy!

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