Rustic Irish Stew
Isn’t there a wee bit of Irish in us all? This rustic stew is full of thyme-y, onion-y and veggie flavors that you’ll love! The kicker here is the dark beer undertones…always optional, but…
- 2 stalks of celery, roughly chopped
- 3 carrots, cut into chunks (I never peel and I buy organic)
- 1 white onion, chopped
- 4 cloves garlic, minced
- 1/2 cup potato flakes (or ¼ cup GF flour)
- 2 to 4 cups low or no salt vegetable broth
- 1 can Stout or dark beer (I used Green Man ESB)
- 2 parsnips, peeled and cut into chunks
- 8 oz. white mushrooms, quartered
- 1 cup green peas
- 2½ cups baby potatoes, quartered (or about 2-3 regular potatoes, cut into chunks)
- ½ cup tomato paste
- 1 bay leaf
- 1 tsp. dried thyme
- 2 tsp. brown sugar
- ¾ tsp. salt
- ½ tsp. ground black pepper
- Heat a large pot over medium-high heat. Add the celery, onion, and garlic. Sauté until onion becomes translucent and begins to brown, about 5 minutes.
- Sprinkle in the potato flakes and stir well to coat the veggies, cooking for about another minute.
- Add 2 cups vegetable broth, mixing it in well.
- Add the beer, the remaining veggies, tomato paste, and spices.
- Bring to a simmer and cook for 10 – 15 minutes until veggies are fork-tender, but not overly mushy.
This Rustic Irish stew should be thick, and you can sub the potato flakes for flour as a thickener. If you like a thinner stew, add 1 to 2 more cups of vegetable broth. Remove bay leaf before serving, and serve hot with some crusty bread.