Irish stout stew made extra cozy with potatoes and split peas. Set it and forget it with this plant-based slow-cooker recipe.
I love this stew for St. Patrick's Day, because it's packed with early spring produce, and you can just set it and forget it. I did all the hard work (veggie-chopping and onion-browning) in less than 20 minutes. Switch on the slow cooker and come home to dinner—not to mention the best kitchen smells. It really couldn't be easier or more comforting.
I'm thinking about eating this with roasted cabbage Caesar salads on the side. it's a celebration, after all.
Slow Cooker Irish Stout Stew with Peas & Root Vegetables
- 2 tablespoons vegetable oil (such as grapeseed oil)
- 1 cup diced onion (1 medium)
- 4 cups cubed gold potatoes (4 medium)
- 1 cup diced carrots (3 medium)
- 1 cup diced parsnip (2 small)
- 1 ½ cups cubed turnip (1 medium)
- 1 cup dry green split peas, rinsed
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 4 cups vegetable broth (32 ounces)
- 12 - 14.9 ounces Irish stout beer (1 bottle or can; see note)
- 1 teaspoon salt (to taste)
- Pepper (to taste)
- 1 cup chopped green cabbage
- Parsley for garnish (optional)
- Add oil to a small skillet over medium-high heat. (You may use your slow cooker insert for this step if it's stovetop-safe.) Stir in diced onion and cook 5 minutes, or until translucent. Transfer cooked onion to a 6-quart (or larger) slow cooker.
- Stir in potatoes, carrots, parsnip, turnip, peas, bay leaves, thyme, garlic, vegetable broth, stout, salt, and pepper. Cover and set the slow cooker to cook on low for 6 hours (or medium for 4 hours).
- Stir in cabbage in final 30-60 minutes of cooking. Transfer to bowls and garnish with parsley if desired.
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