Recipe Vegetarian Guinness® Stew

classic33

Legendary Member
Joined
15 Oct 2012
Local time
9:39 AM
Messages
4,483
Location
UK
Vegetarian Guinness Stew.jpg

“Read your own obituary notice; they say you live longer. Gives you second wind. New lease of life.”
James Joyce, Ulysses
Ingredients
Serves 6

1 tablespoon olive oil
3 celery stalks
3 small onions
1 pound button mushrooms, cleaned
3 pounds russett potatoes, peeled
3 large carrots, peeled
1 tablespoon flour
One 11.2-ounce bottle of Guinness®
1 teaspoon mustard
1 tablespoon Better than Bouillon vegetable base
2 tablespoons tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
4 cups water
2 teaspoons sugar
1 teaspoon salt

Method
Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

Meanwhile, chop the remaining onion, potatoes and carrots into large chunks. Set aside.

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.

Note:
Many consider Guinness to be non-vegetarian/non-vegan due to the company's reported use of isinglass, a fish product, to remove extra yeast. Guinness maintains that its products are animal-product-free, but admits a possibility that minute quantities of isinglass might be carried into the beer. If this is a concern, try Samuel Smith Oatmeal Stout or another vegan beer.


http://www.thekitchn.com/recipe-vegetarian-guinness-ste-79395
 
Back
Top Bottom