As much as I like the plant based diet, it left a void in the slow cooked braised, stewed soup department - which is a big department! We made a slow cooked roast, beef stew type thing about twice a month. Even though it's summer, I wanted a plant based version of my favorite comfort food.
I have two words for you: tomato paste and gluten free stout beer. More than 2 words but you get the idea. These things are magical together. Browning the tomato paste and deglazing with the stout create a beautiful base for the stew. Vegetarian or not, you will not even miss the meat in this thick, gluten free stew.
I can't wait to make it again. It's good on it's own but also over cooked spaghetti squash.
Get a gluten free stout like Murphy's. If gluten isn't a concern you can use any stout just keep n mind that if you use a chocolate stout or coffee stout, that flavor will be incorporated into the stew.
Irish Vegetable Stew
splash olive oil
1 yellow onion, diced
6 cloves garlic, minced
1/2 cup tomato paste
4 ribs celery, chopped
4 carrots, peeled, chopped
10 oz cremini mushrooms, chopped
2 plantains, peeled, chopped
1 bay leaf
1 1/2 teaspoon dried thyme
1/4 teaspoon sage
1 bottle gluten free stout
1 quart vegetable stock
2 1/2 cups green beans, chopped
s + p, to taste
splash apple cider vinegar or lemon juice, to taste
In a 6 qt stock pot, over medium high heat, warm olive oil. Add onions and brown, stirring as needed, about 15 minutes. Add garlic and tomato paste and brown. Stir as needed, about 5 minutes. Add celery, carrots, mushrooms, plantains, bay, thyme and sage.
Add stout. It will bubble, scrap up any bits from bottom of pot if you can. Add stock. Bring to boil. reduce to a simmer. Simmer until vegetables are soft, about 40 minutes. Add greens beans and cook, 5 minutes more. Season with salt, pepper and about 1 teaspoon apple cider vinegar.