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Vegetarian Irish Stew
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Want to fool the meat eater in your crowd? Then make this stew. The combination of dried and fresh mushrooms, dark beer, and soup base kick up the rich, “meaty” umami flavors to the next level. Serve with a rustic bread to sop up the rich, dark gravy! 
serves 6

Ingredients

1 tablespoon olive oil

3 celery stalks

3 small onions, divided

1 pound button mushrooms, cleaned and left whole

1 package (0.75 ounce) of dried crimini mushrooms

2 1/2 pounds russet potatoes, peeled and chopped

1 large rutabaga, peeled and chopped

2 large carrots, peeled and chopped

1 large parsnip, peeled and chopped

1 tablespoon flour (substitute if gluten-free is desired)

1 12-ounce bottle of Irish style stout beer (or one large bottle)

1 teaspoon Dijon style mustard  

1 tablespoon Better Than Bouillon vegetable soup base

2 tablespoons tomato paste

1 bay leaf

3-4 sprigs of fresh thyme

1 teaspoon black pepper

1 teaspoon paprika

3 cups water

2 teaspoons sugar

1 teaspoon salt

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Vegetarian Irish Stew
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Place dried mushrooms in a heat safe bowl and add 1 cup of hot water to reconstitute. Set aside while prepping other ingredients and be sure to reserve the steeping liquid.

2. Finely chop celery and 2 of the onions. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

3. Meanwhile, chop the remaining onion, potatoes, and carrots into large chunks. Slice any very large mushrooms in half, but leave the rest whole (they’ll be your stand in for meat in this dish). Set aside.

4. Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in beer and deglaze pan, being sure to scrape up any browned bits. Add the remaining ingredients, including the dried mushrooms and their steeping liquid, and bring to a boil. Reduce heat and simmer, uncovered, until all vegetables are fork tender, about 45 minutes. Taste and adjust seasoning; there should be enough salt from the soup base, but you be the judge. Remove thyme sprigs and bay leaf before serving.

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