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Serves 4
Meat lovers can’t resist this meat-free Guinness stew. Feel free to add any additional
vegetables you’d like.
• 4 tbls. extra virgin olive oil, divided
• 2-4 tbls Kerrygold Irish butter
• 3 large carrots, cut into 1 inch pieces
• 1 parsnip, cut into 1 inch pieces
• ½ turnip, cut into 1 inch pieces
• 3 sprigs of fresh thyme + 1 tbls. finely chopped
• 1 small onion, chopped
• ¾ pound mushrooms, sliced
• 1 tbls. flour, unbleached
• 4-5 cups vegetable stock – homemade is best
• 3 tbls tomato paste
• 1 14 oz. can Guinness – Guinness produced for US consumption is completely vegetarian
• 1 tbls. brown mustard
• 2 teas. brown sugar (optional)
• 1 teas. sweet paprika
• 1 russet potato, cut into 1 inch pieces
• 3 tbls. flat leaf parsley, chopped
• ½ cup frozen peas (optional)
• Salt and Pepper to taste
Preheat oven to 425°. Place carrots, parsnip and turnip on a baking sheet and toss with 2 tbls. of olive
oil, thyme springs, salt and pepper. Roast for 20 minutes, then toss and roast for another 5-10 minutes
or until tender. Discard the thyme sprigs after roasting. Meanwhile, heat a large Dutch oven over
medium heat with 2 tbls. olive oil and 2 tbls. butter. Once the butter is melted, add onions and sauté
for 3-5 minutes until translucent. Add mushrooms and sauté for another 8 minutes. Sauté mushrooms
in batches if necessary, adding a little more butter and olive oil each time. Sprinkle flour over the
onions and mushrooms and cook for 3 minutes until absorbed. Once a nice crust has formed in the
bottom of the pan, add the tomato paste to incorporate into the mixture. Don’t worry if the mixture
is dry and begins sticking to the bottom, that’s going to give you lots of flavor! Next, add Guinness
to deglaze the pot. Once the stew begins to thicken, add the stock and allow it to thicken further. Add
mustard, sugar and paprika. Bring to a simmer and add salt and pepper to taste. Add potato and
chopped thyme leaves and continue simmering for 20-30 minutes or until potatoes are cooked.
Before serving, add the roasted root vegetables, peas if using, and chopped parsley. Serve with Irish soda bread.
ENJOY