Saint Patrick’s day is coming up and you know what that means…time to drink Guinness. But not in the way that you are thinking. Here is a nice hardy Guinness Stew to get you in the st. Patty’s mood. 

This recipe is super easy, you  can make it using a slow cooker or just a stove top!

For the sustainability you don’t yet know.

Vegetarian Irish Stew with GUINNESS

Written by Sarah Valliere

Saint Patrick’s day is coming up and you know what that means…time to drink Guinness. But not in the way that you are thinking. Here is a nice hardy Guinness Stew to get you in the st. Patty’s mood. 

This recipe is super easy, you  can make it using a slow cooker or just a stove top!

Recipe and Images from: Kara Lydon   

Yields: 8 servings    

Total Time: 6h30min

Ingredients

  • 1 tablespoon olive oil, divided
  • 3 large celery stalks, diced (about 2 cups)
  • 1 large yellow onion, diced (about 2 cups)
  • 10 ounces sliced cremini mushrooms
  • 1/4 cup all-purpose flour (can sub gluten-free flour, corn starch, or arrowroot powder, as needed)
  • 1 14.9-oz. can of Guinness®
  • 6 small or 2 large russet potatoes, peeled and cut into 1-inch pieces (about 3 1/4 cups)
  • 3 small or 2 medium-large turnips, peeled and cut into 1-inch pieces (about 3 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch slices (about 1 1/4 cups)
  • 1 1/2 cups green, brown or black lentils, rinsed (I used green)
  • 3 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 6 cups vegetable broth

Slow Cooker Instructions

  1. Sauté the celery and onion in olive oil over medium heat until soft and onion is translucent. Transfer to slow cooker.
  2. Sauté mushrooms until tender and browned. Stir in flour to coat.
  3. Pour in Guinness (or Irish stout) and deglaze the pan. Transfer to the slow cooker.
  4. Add the rest of the ingredients to the slow cooker.
  5. Including the broth!
  6. Cover and cook on low for 8-9 hours or on high for 5-6 hours, or until root vegetables are fork tender.
  7.  

Stove Top Instructions

  1. Heat olive oil in a Dutch oven over medium heat and add onion, celery and mushrooms. Cook until soft, about 10 minutes.
  2. Add flour to vegetables, stir to coat and let cook for a few minutes, until the bottom of the pot begins to brown.
  3. Pour in the Guinness and scrape up any browned bits from the bottom of the pot.
  4. Add the remaining ingredients and bring to a light boil. Reduce heat to low and simmer, partially covered, until vegetables are tender, about one hour.

FUN FACT: What’s the difference between stew and Irish stew?

Irish stew is typically made with mutton or lamb and is served brothy or if thickened, it’s with mashed potatoes whereas a typical brown stew is made with beef and thickened with a roux made from flour 

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