Irish stew is a celebrated Irish dish. Traditionally it’s a stew with any variety of meat-and-root vegetables. For this vegan version, you can use seitan, tempeh, tofu, or mushrooms. Using Guinness beer will add a sweet rich flavor.
Published on March 9, 2016 | By Chef Gina |
- 2 tbsp Olive oil
- 1 Yellow onion, chopped small
- 4 cloves Garlic
- 2 tsp Fresh rosemary, minced
- 8 oz Beef-style seitan, chopped (or use temple, tofu, or mushrooms)
- 1 Potato,, chopped into 1/2-inch chunks
- 1 Carrot, chopped
- 1-1/2 cups Guinness Extra Stout
- 1/4 cup Tomato paste
- 3 cups Vegetable broth, heated
- Sea salt and black pepper, to taste
- 2 tbsp Fresh parsley, finely chopped
- pinch Cayenne pepper
- 1 tbsp Arrowroot powder dissolved in 2 tbsp cold water
- Place the oil in a 3-quart pot over medium-high heat. Add the onions, garlic, and rosemary, and cook for 3 minutes, stirring frequently. Add the seitan and cook for another 3 minutes, stirring frequently.
- Add the potatoes, carrots, beer, and tomato paste, and cook for 3 minutes, stirring frequently. Then add the vegetable broth and cook for 15 minutes, stirring occasionally. Add the remaining ingredients, except the arrowroot mixture, and stir well. Cook for 10 minutes, stirring occasionally.
- Add the arrowroot mixture and cook until the stew thickens slightly, stirring constantly.