Irish Stew

Ingredients:
2 stalks of celery, diced
1 large onion, chopped
2 carrots, sliced
2 parsnips, peeled and diced
3 potatoes, peeled and cubed
1 leek, sliced
8 oz mushrooms, sliced
4 cloves garlic, minced
1 tablespoon Marmite (optional)
1 cup Guinness stout
½ cup pearl barley
4 cups vegetable stock
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped
1 cup squeaky bean steak strips (or substitute with your preferred vegan protein)
Crusty bread, for serving
Instructions:
Prepare Vegetables:
In a large pot, heat some oil over medium heat. Add celery, onion, carrots, parsnips, potatoes, leek, mushrooms, and garlic. Cook until vegetables begin to soften, about 8-10 minutes.
Add Flavorings:
Stir in Marmite (if using) and cook for another minute.
Deglaze and Simmer:
Pour in Guinness stout to deglaze the pot, scraping up any browned bits from the bottom. Add pearl barley and vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30-40 minutes, or until barley and vegetables are tender.
Thicken the Stew:
In small bowl, mix flour with a little water to form a slurry. Stir the slurry into the stew, cooking until slightly thickened, about 5 minutes.
Add Final Touches:
Stir in fresh parsley and squeaky bean steak strips. Cook for an additional 5 minutes to heat through.