Vegetarian Beer Stew

Thinking in advance of St. Patrick’s Day this month, I have been trying different recipes that would be perfect to serve in celebration of the arrival of Christianity in Ireland during the early 17th century.  St. Patrick used the three-leaf shamrock to celebrate the Holy Trinity and the usual Lenten restrictions are often lifted for the day.

In honor of the Irish, I made a beer stew which was both tasty and felt very traditional.  Once the vegetables are cut, the stew comes together quickly and cooks about one hour to tender.

I did use my Cuisinart multi-purpose cooker, which has a brown function, but this recipe can be made on the stove top.  Served in a bowl with crusty bread, this is a hearty meal.

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To make the stew:

First, assemble these ingredients:  olive oil, 3-4 celery stalks, 2 medium onions, 1 box sliced mushrooms, 6-7 small red potatoes, 3 large carrots, flour, one bottle Beer, Dijon mustard, 4 cups vegetable broth, tomato paste, black pepper, paprika, sugar and Kosher salt.

Cut celery, onions and ready the mushrooms.  Heat 1-2 tablespoons olive oil in a soup pot or slow cooker and add these vegetables.  Cook about 10 minutes to soften.  Chunk the carrots and potatoes and set aside.

Add 1 tablespoon flour to the cooked vegetables and stir.  Cook for 2 more minutes.  Pour in the beer and add the remaining vegetables. Add the vegetable broth. Season, adding 1/2 teaspoon paprika, salt, 2 teaspoons sugar and black pepper.  Add 2 tablespoons tomato paste and 1 teaspoon Dijon mustard. Stir well. Bring up to a boil.  Reduce the heat and simmer uncovered for about one hour until done.

Serve hot with crusty bread.  Delicious.

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