The Lush Chef

Libations left over: Not much, so polish off what's left in the can...

It's Saint Patrick's Day this weekend and what better way to celebrate than dumping some beer in your stew?  I've made a Beef & Ale Stew a few times before, and it's one of my favorites, but for all you vegetarians out there (or if you're observing Lent), this Vegetarian Guinness Stew from The Kitchn is incredibly flavorful.  The mushrooms give it that meaty texture and hints of paprika and mustard give it a little extra punch.  I didn't have any Guinness on hand, but any stout will do.  There's plenty of veggies and potatoes in this stew, so it's a good stick-to-your-ribs dish if you're doing some heavy St. Patty's Day celebrating.  

Vegetarian Stout Stew - serves 6

Ingredients:

• 1 Tbs olive oil
• 3 celery stalks, finely chopped
• 3 small yellow onions, two finely chopped and one French-cut
• 16 oz white mushrooms, cleaned and sliced
• 3 lbs Russet potatoes, peeled and chopped into 1-inch pieces
• 3 large carrots peeled and sliced
• 1 Tbs flour
• 12 oz Guinness or stout (I used Murphy's Irish Stout)
• 1 tsp mustard
• 1 Tbs vegetable bouillon (I used 2 little packages)
• 2 Tbs tomato paste
• 1 bay leaf
• 1 tsp black pepper
• 1 tsp paprika
• 4 cups water
• 2 tsp sugar
• 1 tsp salt

- Add the olive oil into a large pot or Dutch oven over medium heat.

- Add the celery, the finely chopped onion and half of the mushrooms.

- Cook until softened and slightly browned (about 10 minutes).

- Add flour to the veggie mixture and stir to coat, for about 2 minutes.

- Pour in the stout and scrape up the browned bits from the bottom of the pot.

- Add the rest of the ingredients to the pot (I like to add the veggies and water last so I can stir in all the spices).

- Bring the stew to a boil, reduce the heat and simmer uncovered for about 45 minutes, or until all the veggies are tender.