Irish Stout Vegetable Stew
Ingredients
- 8 large carrots, cut into 1-inch pieces
- 4 stalks celery, chopped
- 1 onion, coarsely chopped
- 3 Tbsp olive oil
- 1 (8-oz) pkg whole baby portobello mushrooms, sliced
- 4 cloves garlic, crushed
- 2 Tbsp tomato paste
- 2 (12-oz) bottles vegan stout beer (or use water)
- 2 lb russet potatoes, cut into 1-inch pieces
- 1 cup lentils
- 1 (32-oz) carton vegetable broth
- ½ cup water
- 2 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
Instructions
- Sauté carrots, celery, and onion in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Add mushrooms and garlic; cook 4 to 6 minutes or until brown and tender.
- Add tomato paste; cook, stirring constantly, 2 minutes. Stir in beer, scraping browned bits from bottom of pot. Add potatoes, lentils, broth, water, thyme, salt, and pepper; bring to a boil.
- Reduce heat, and simmer 40 minutes or until vegetables are tender.
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