Eosinophilic Esophagitis Friendly Vegan Irish Vegetable Stew with Cornbread Crumbs
Total time1 hr 20 min
Prep time25 min
Cook time55 min
4.8(22)
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Learn more →Ingredients
4 servings
For the stew
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 lb (about 3 medium) yukon gold potatoes, cut into 1-inch cubes
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 small turnip, peeled and cut into 1-inch cubes
- 2 tbsp tomato paste
- 1 can (14.9 oz) stout beer (such as guinness draught)
- 3 cups vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp cornstarch
- 2 tbsp cold water
For the cornbread crumbs
- 2 cups day-old cornbread, crumbled into rough ½-inch pieces
Chef's tipLet it cool slightly before slicing; gluten-free cornbread can be more crumbly. - 1 tbsp olive oil
- ¼ tsp smoked paprika
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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