Here is a hearty dish full of nutrients and vitamins, and beer. The flavor is not as strong as a proper meat stew but it’s good none the less. Next version I’m making will have stronger spices for sure.
Style: vegan. Taste: 80/100. Serves 6. Based on the Vegan Irish Stew in Dirty Vegan Another Bite.
Ingredients
- Olive oil
- 2 onions
- 3 cloves of garlic
- 4 celery sticks
- 250 gr (9 oz) mushrooms
- 100 gr (3,5 oz) tomato purée
- 3 potatoes
- 2 carrots
- 200 gr (7 oz) canned black beans
- 0.3 l (10 fl oz) bottle of dark beer
- 0.7 l (24 lf oz) of vegetable stock
- thyme, rosemary, oregano
- 1 tbsp corn starch or corn flour
How to make it
- Start with a deep pan on the stove and fry the onions on low heat until soft, adding the garlic a bit later
- Chop the celery, mushrooms, potatoes and carrots and add to the pan together with the tomato puree. Rinse the beans well and add to the mix
- Add the beer, vegetable stock and spices and let simmer for at least 45 minutes. If you chopped the vegetables in bigger chunks you need a bit more time for them to soften
- Mix the corn starch in a bowl with a bit of water and then add the mix to the pan. This makes the sauce thicker. Add more vegetable stock (or water) if you want more sauce or to make it runnier
- Serve with French fries or rice or some bread on the side – or just as is in a soup bowl
