Rye Free Vegan Irish Stew

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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 ½-inch chunks
10 oz cremini mushrooms, quartered
2 tbsp tomato paste
1 cup (8 oz) vegan stout or dark ale
Ingredient note
Most beers don't contain rye unless it's a rye-specific brew. Choose a standard lager or ale.
1 cup green or brown lentils, rinsed
4 cups vegetable broth
1 tbsp vegan worcestershire sauce
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
2 bay leaves
1 tsp salt, plus more to taste
½ 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 6–7 minutes.

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