Vegan Irish Stew

Ingredients

1 1/2 yellow onions, diced

2 ribs celery, chopped

1 carrot, chopped

1 parsnip, chopped

3 cloves garlic, minced

1 pound portobello mushrooms (about 18 small whole mushrooms)

1/4 cup tomato paste

1 dark, stout beer (12-14oz can or bottle)

3 cups low sodium vegetable broth

15 baby potatoes (about 12oz or 1.5 lbs)

2 bay leaves

1 Tbs vegan worcestershire sauce

1 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp salt

1/4 tsp ground pepper

2 Tbs corn starch or arrowroot powder

1 Tbs water (to make a thickening slurry)

fresh parsley for garnish

Directions

Dice onions and add to a stew pot or Dutch Oven.
Soften onions in a few tablespoons of veg broth.
Add chopped celery, carrot, and parsnip – simmer 5 minutes
Add minced garlic and stir
Clean mushrooms and cut in half, add mushrooms to pot and simmer until slightly reduced in size
Stir in tomato paste and add beer
Stir well and simmer 1-2 minutes
Add broth and baby potatoes that have been cut in half
Add all seasonings and bring to a slow boil
Reduce heat and cover
Simmer 20-30 minutes or until potatoes are cooked through
Mix corn starch and water and stir into stew to thicken
Serve with your favorite crusty bread

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