With mushrooms, lentils, and dark Irish stout beer, this vegetarian stew is sure to leave you feeling comforted and satisfied. It's perfect for St. Patrick's Day, of course, but also a delicious lunch or dinner to make on a lazy Sunday. The ingredients are simple (check the notes to make this without beer). For weeknights or days when you have less time, this recipe can easily be made ahead!
Course Main Course, Soup
Cuisine dairy-free, Holiday, Irish, St. Patrick's Day, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4people
Calories 464kcal
Author Stephanie McKercher, RDN
Equipment
Knife and cutting board
Large pot
Ingredients
2tablespoonsolive oil
3large carrotshalved lengthwise and then cut into 1-inch pieces
1mediumyellow oniondiced
8ounceswhite mushroomsquartered
3clovesgarlicminced
¼cuptomato paste
¼cupflour
2teaspoonsdried thyme
1teaspoonsalt or to taste
¼teaspooncracked black pepper or to taste
1(11.7-14.9-ounce) bottle or canIrish stout beer(such as Guinness, see note 1)
4medium gold potatoeschopped into 1-inch pieces (about 4 cups)
1cupdry lentils
4cupsvegetable broth
Optional for serving:
2tablespoonschopped fresh parsley
Fresh breadtoasted if desired
Instructions
Pour oil into a large pot over medium-high heat. Once hot, stir in carrot and onion and cook 6 mins, stirring occasionally with a wooden spoon, or until onion is translucent. Stir in mushrooms, garlic, and tomato paste, and cook 4 minutes, or until mushrooms darken. Stir in flour until vegetables are evenly coated. Stir in thyme, salt, and pepper until evenly mixed.
Pour in the stout and scrape any bits stuck to the bottom of the pot with your wooden spoon.
Add potatoes, lentils, and broth. Bring to a boil over high heat, and then reduce heat to low and simmer uncovered 45 minutes, stirring occasionally, or until lentils and vegetables are tender and the liquid is reduced and thickened. Scrape the bottom of the pot with your wooden spoon as needed for sticking. If there is not enough stew liquid, gradually stir in more water or vegetable broth until desired consistency is reached. If you add too much liquid, continue cooking uncovered until reduced. Taste and adjust seasoning if desired.
Garnish with chopped parsley and serve with bread if desired.
Notes
Beer: I tested this recipe with both a (11.7-ounce) bottle and (14.9-ounce) can of Guinness. Use either size or another type of stout beer if desired. To make this recipe without beer, substitute 1 ½ cups water or vegetable broth for the stout. You can also substitute N/A beer if desired.
Gluten free: Use gluten-free stout (or water or broth) and gluten-free flour.
Storage: Store in an airtight container in the refrigerator up to five days.
Freezing: Store in a freezer bag in the freezer up to 3 months. Thaw overnight in the fridge.
Reheating: Microwave in 30 second increments until warm, stirring in between. You can also warm up the stew in a pot over medium heat on the stovetop, adding more water or broth as needed, until warm. Stir in additional water or vegetable broth if the stew is too thick.
Nutrition facts are estimates only and do not include optional ingredients for serving.