Irish Stew
Servings: 4
Ingredients
- 8 Oz Portobello mushrooms
- 1 Cup Chopped onion
- 1 Cup Sliced carrots
- 1 Green bell pepper
- 1 Anaheim or hatch green chili pepper
- 2 Stalks Celery
- 2 Lbs Potatoes Omit if serving over potatoes
- 2 Tbsp Tomato paste Optional
- 2 Bay leaves
- 3 Sprigs Thyme Sub 1/2 Tsp Dried Thyme
- 2 Tbsp Vegan Worcestershire Sauce I use Wan Ja San
- 1 Sprig Rosemary
- 1/4 Tsp Black pepper
- 1/4 Tsp Whole black peppercorns
- 12 Oz Shiner Bock beer
- 32 Oz Mushroom or veggie broth
- 3 Tbsp Flour
Instructions
- Peel potatoes and cut into 1" pieces
- Peel and dice onion into a 1" dice
- Peel and slice carrots into 1/2" coins
- Remove seeds and membrane from the peppers. Cut into a 1" dice.
- Clean mushrooms, slice in half or into 1" pieces
- De-string celery ribs. Cut into a 1" dice.
- Remove rosemary leaves from the stem and chop well.
- Put flour in stock pot and place over medium heat to brown. Use a rubber spatula to move the flour while it is browning. Once lightly browned, add about a cup of the broth and stir with a whisk to blend the flour and remove any lumps.
- Put all of the vegetables in the stock pot. Add beer, remaining broth, tomato paste, herbs and spices.
- Turn on medium high heat and bring ingredients to a boil. Turn down heat to medium to simmer.
- Remove bay leaves and thyme stems. Taste and adjust seasonings to your taste.
- Spoon into bowls and enjoy!
Notes
This is a Snap Pea Sheep recipe
This is a great stew for a cold day!
You can make this without the potatoes, then top it with mashed potatoes to make a delicious Shepherds Pie!
Fresh bay leaves impart a richer flavor.