Ingredients:
- 1 tbsp olive oil (or vegetable oil)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 large potatoes, peeled and diced
- 2 cups vegetable broth (low-sodium)
- 1 cup water
- 1/2 cup Guinness beer (optional, or use more vegetable broth)
- 2 cups green peas (frozen or fresh)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp ground black pepper
- Salt to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Vegetables:
- Chop the onion, carrots, celery, and potatoes into bite-sized pieces.
2. Sauté the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, until they start to soften and the onion becomes translucent.
3. Add the Potatoes and Seasonings:
- Stir in the diced potatoes, tomato paste, thyme, rosemary, black pepper, and a pinch of salt. Cook for 2-3 minutes, stirring occasionally to coat the vegetables in the seasonings.
4. Add the Liquids:
- Pour in the vegetable broth, water, and Guinness beer (if using). Stir everything together to combine. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for about 30-40 minutes, or until the potatoes and carrots are tender.
5. Add the Peas:
- Once the stew is nearly finished cooking, stir in the green peas. Cook for another 5-7 minutes until they’re heated through.
6. Taste and Adjust:
- Taste the stew and adjust the seasoning with more salt, pepper, or herbs if needed.
7. Serve:
- Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over a bed of mashed potatoes for an extra comforting meal.
Serving Suggestions:
- Serve with crusty bread for dipping or alongside a side salad for a complete meal.
- You can also serve it over mashed potatoes for a heartier dish, similar to a “stew and mash” combo.
Tips:
- Beer Substitution: If you prefer not to use beer, you can simply replace the Guinness with more vegetable broth. The beer adds a rich depth of flavor, but the stew will still be delicious without it.
- Make It Gluten-Free: The recipe is naturally gluten-free if you skip the beer and use gluten-free bread to serve.
- Add Protein: For a heartier stew, add a cup of cooked lentils, chickpeas, or vegan sausage for added protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen after sitting for a day or two.
This Vegan Irish Stew is a perfect dish for cold weather, with its savory broth, tender vegetables, and rich flavors. It’s comfort food at its best—vegan-style! Enjoy!
