Irish Stew to Get Down You
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- Serves: 4
- Preparation: 15
- Cooking: 75
- Ready: 90
Bursting with flavour and Irish stout, this is the perfect hearty dish to warm you up.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 celery sticks, finely chopped
- 300 g mushrooms, sliced
- 1 tablespoon tomato purée
- 3 medium potatoes, finely chopped
- 2 parsnips, finely chopped
- 2 carrots, finely chopped
- ½ swede, finely chopped
- 440 ml can of Guinness, or other Irish stout
- 500 ml vegetable stock
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon cornflour
- salt and pepper
Heat the oil in a large saucepan over a medium heat, add the onion and garlic and cook until soft but not coloured. Add the celery, mushrooms and tomato purée and cook until they, too, are soft, then add all the remaining vegetables and mix.
Pour in the Guinness and stock along with the rosemary and thyme and leave to simmer for 1 hour, until all the veg are tender.
Mix the cornflour in a small bowl with a little water to make a loose paste and add to the mixture, then simmer for a while to allow the stew to thicken. Season with salt and pepper to taste. You won’t need anything on the side with this: everything you need is there!
Taken from Dirty Vegan Another Bite by Matt Pritchard. Published by Mitchell Beazley. Priced at £20
“I look at Dublin as my second home, as my fiancée of nine years lives there and I’ve been back and forth for all that time. I love Ireland, the people and their food-and-pub culture. One of my fave places to go is Johnnie Fox’s pub, which must be one of Ireland’s highest pubs, as it is way up in the Dublin mountains. It can be a bit touristy, but if you visit during the day it’s very peaceful; I usually sit and have a Guinness with my dog Lemmy, but I enjoy this stew with a tot of Irish whiskey instead, as there’s already nearly a pint of the black stuff in it!”
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