Emulsifier Free Vegan Irish Stew
Total time1 hr 15 min
Prep time20 min
Cook time55 min
5.0(14)
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 lb (about 4 medium) yukon gold potatoes, cut into 1 Ā½-inch chunks
- 10 oz cremini mushrooms, quartered
- 2 tbsp tomato paste
- 1 cup (8 oz) vegan stout or dark ale
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 tbsp vegan worcestershire sauce
- 1 tsp fresh thyme leaves (or Ā½ tsp dried thyme)
- 2 bay leaves
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown at the edges, about 6ā7 minutes.
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