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Recipe Vegetarian Guinness® Stew

Discussion in 'Soups, Stews and Casseroles' started by classic33, May 16, 2017.

  1. classic33

    classic33 Veteran Recipe Challenge Judge

    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
     
  2. creative

    creative Well-Known Member

    Location:
    UK
    Very timely i.e. this being Vegetarian week! :okay:
     

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