About the Recipe
In keeping with the "pub" theme, I was on a mission to create a delicious Irish stew along with my vegan Irish Soda bread. Perfect for the cooler months of the year - and what is better than comfort food with deep flavor on a cold day? Let's jump in.
Ingredients
EVOO and butter
1 large onion, chopped
4 garlic cloves, minced
1 tsp thyme
Fresh cracked black pepper
1 tsp salt
1 (14oz) can of Guinness beer
3 cups of vegetable broth
3 tbsp tomato paste
1 can of butter beans, drained and rinsed
1 cup of dry lentils (brown or green work best)
2 tbsp vegan Worcestershire
4 large carrots, peeled and chopped
4 gold potatoes, peeled and cut into cubes
Cornstarch slurry (whisk 1/2 cup of warm water with 1/4 cornstarch)
Preparation
In a dutch oven, add 1/4 cup of olive oil and 3 tbsp of butter and heat over medium heat. Once warm, add the onion and sauté until translucent and a bit browned.
Add the garlic, thyme, pepper, and salt. Cook for 1 minute, stirring constantly. Add the beer and stir to combine.
Add the broth, tomato paste, Worcestershire, beans, lentils, carrots, and potatoes. Stir well to combine.
Bring pot to a boil and drop to a simmer for 30-40 minutes, covered.
Once ready, remove the cover and add in the slurry. Stir well to combine and thicken.
Taste and season with more salt and pepper if needed.
Serve in a large bowl with warmed soda bread.