Irish Vegetarian Stew
As my Project: Food Budget post explains, things have been busy over here, and it looks like it is going to keep going. So, with all the vegetables left from our bountiful Washington Green Grocer box, I decided to make a stew. Stew is something I loathed growing up. Probably the only traditionally Irish food my mom cooked, I didn’t eat it. I hated stew because of the meat. I was never much of a meat eater, and the tough beef or lamb drove me crazy. Can’t I just get to the veggies?? So, tonight I made a vegetarian stew. Something we can freeze in baby cubes for Serafina to bring to school or for us to eat for lunches in the upcoming busy weeks. Although it is getting warmer out, the chilly nights make for a great stew night.
With vegetarian stew, you want to let it simmer a long time so that the veggies flavor the broth; let the starch from the potatoes do the work for you. Using the Guinness is optional, you can certainly use another stout or forgo it altogether. However, the stout adds depth, as does the worcestershire sauce. Finally, stew should be a mix of whatever you have around. Because it is considered ‘peasant food,’ it means that the food orginated as a general mix of anything that was around. You can also chop up the veggies and go watch tv or pack up your house. No need to hover, the longer you let it simmer, the better it tastes. Of course, stir once in awhile! Therefore, this is the perfect meal for someone who needs to improvise or is scared of cooking. Yes, D. Panush. I am talking to you!
- 1 cup of onion chopped
- 3 tb olive oil
- 6 potatoes cubed in 3 inch chunks (I used red and new pototoes)
- 3 carrots sliced
- 2 parsnips sliced
- 1 rutabega or turnip chopped
- 2 Portobella mushrooms chopped
- 2 cups of broccoli florets.
- 4 cups of veggie broth
- 1 Guinness
- 2 tb Herbes de Provence
- 1 bay leaf
- 1 tb Vegan Worcestershire sauce
1. Saute your onions in the olive oil. Once they become transclucent throw in the pototatoes Guinness, and 1 cup of veggie broth. Let simmer for 5 minutes.
2. Throw in your carrots, parsnips, 1 more cup of veggie broth, herbes de provence, bay leaf, and worcestershire sauce. Add 1 cup of broth. Let simmer for 15 minutes
3. Throw in the mushrooms and broccoli. Let simmer for at least 45 minutes and stir occasionally. Add more broth if it seems to need more liquid (the amount of liquid really depends on how fresh your veggies are and how much you want to cook them).
4. Serve when the potatoes and parsnips are soft.