Vegan Irish Guinness Stew

4.75 from 4 votes

Course Main Course

Cuisine Irish

Keyword carrot, seitan, stew, sweet potatoe

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 228kcal

Author Planted and Picked

1½ tbsp olive oil 22 ml
2 medium to large onions, chopped 240 g
1 cup celery, chopped 100 g
4 large garlic cloves, minced
1 tsp fine sea salt 6 g
2 bay leaves
2 tbsp fresh thyme substitute 2 tsp dried thyme
1 tbsp fresh rosemary substitute 1 tsp dried rosemary
¼ tsp freshly ground black pepper
¼ cup flour 45 g
¼ cup tomato paste 60 ml
1½ cups carrots, ½ inch chunks 200 g
1½ cup parsnips, ½ inch chunks 200 g
3 medium waxy potatoes, ¾ inch cubes 650 g
2 lb cremini mushrooms, halved or quartered to bite sized 900 g
1 can vegan Guiness Stout 14.9 oz or 440 ml or substitute equal amount of mushroom or vegetable stock
1 cup vegetable broth 350 ml
2 tbsp vegan worcestershire sauce 22 ml

Add your olive oil to a large heavy pot and prep your garlic, onion and celery. Pre-heat the pot and sautee the veg, seasoned with sea salt, for 7 to 10 minutes, stirring periodically to ensure that garlic does not stick to the bottom of the pot and burn.
Add herbs and freshly ground black pepper and stir to combine. Saute for another minute or so until wonderfully fragrant. Add flour and stir to combine well and cook for another minute or so.
Add tomato paste and and stir to coat veg and cook for another minute.
Add all of the veg and stir to distribute aromatics throughtout and pour in the stout (yup, it's vegan . . . thank you Guiness!) Bring to a boil and let cook for a few minutes so that that veg can take on some of the stout. If you are not using the stout, add all of the mushroom or vegetable stock at once in the next step.
Add the veg stock and worcestershire sauce and bring to a boil before reducing to a simmer and covering for about 30 minutes, stirring every 10 minutes or so and replacing the cover.
The flour that was cooked with the aromatics should be enough to thicken your stew. However, if you find it could be a little thicker, make a slurry out of a teaspoonful each of flour and arrowroot starch (or cornstarch) and water. Bring the stew back to a boil and add just enough of the slurry to thicken to the desired consistency.