So, the weekend before Thanksgiving, back at school, we had a wonderful celebration known as Danksgiving. Danksgiving is the pre-Thanksgiving feast where the marijuana runs a’plenty, and the food even more so. We had about 15 different dishes, feeding 20 different mouths, each with various tastes and diets. My contribution was a vegetarian take on Irish Stew. It was absolutely delicious, and I cannot wait to make it again.
What you need:
1tbsp Olive Oil
4-5 stalks of celery, cleaned
14 small carrots, cleaned and peeled
1package of baby bella mushrooms, washed well
1bag of pearl onions
3 cups diced potato
3 cups diced sweet potato
1qt Vegetable stock
1 12oz can Murphy’s Stout
2tbsp tomato paste
2 bay leaves
1.5tsp Black Pepper
1tbsp brown sugar
NOW! I know this list looks incredibly lengthy, but I assure you it will totally be worth it.
How to make it:
Wash, clean, and peel the carrots, celery, mushrooms, and onions (not pictured). Finely chop the celery, about 4 or 5 pearl onions, and 4 mushrooms. Add the tablespoon of olive oil into your stew pot, and heat on medium-high. Throw in the vegetables, and cook for about 10-15 minutes, or until the onions start to brown.
While this is happening, you should chop the potatoes and carrots (but you REALLY should do this beforehand, as it is time consuming).
Once the vegetables in the pot have cooked, add the flour, and stir to coat. Now, pour in your stout beer of choice, and stir. Make sure no vegetables are stuck to the bottom/sides of the pot. Pour in the vegetable stock, and add the remaining vegetables and spices. I chose to not chop up the mushrooms and the rest of the pearl onions, but this is at your own discretion. Bring this wonderful stew goodness to a boil, then let simmer uncovered on medium-low heat for about 45-50 minutes.
Devour this bitch with the rest of your holiday meal, or by itself!