Vegan Stout Stew Recipes

VEGETARIAN INSTANT POT IRISH STOUT STEW

Steps:

• Select the sauté function on a multi-function pressure cooker (such as an Instant Pot). Heat the oil in the pot.
• Add the mushrooms to the pot and sauté for 3 minutes. Press cancel.
• Add the vegetable broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 12 minutes at high/normal pressure. It will take about 17-18 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and stir the stew, then garnish with fresh parsley.

VEGAN IRISH GUINNESS STEW

Steps:

• Add your olive oil to a large heavy pot and prep your garlic, onion and celery. Pre-heat the pot and sautee the veg, seasoned with sea salt, for 7 to 10 minutes, stirring periodically to ensure that garlic does not stick to the bottom of the pot and burn.
• Add herbs and freshly ground black pepper and stir to combine. Saute for another minute or so until wonderfully fragrant. Add flour and stir to combine well and cook for another minute or so.
• Add tomato paste and and stir to coat veg and cook for another minute.
• Add all of the veg and stir to distribute aromatics throughtout and pour in the stout (yup, it's vegan . . . thank you Guiness!) Bring to a boil and let cook for a few minutes so that that veg can take on some of the stout. If you are not using the stout, add all of the mushroom or vegetable stock at once in the next step.
• Add the veg stock and worcestershire sauce and bring to a boil before reducing to a simmer and covering for about 30 minutes, stirring every 10 minutes or so and replacing the cover.
• The flour that was cooked with the aromatics should be enough to thicken your stew. However, if you find it could be a little thicker, make a slurry out of a teaspoonful each of flour and arrowroot starch (or cornstarch) and water. Bring the stew back to a boil and add just enough of the slurry to thicken to the desired consistency.

VEGAN STEW

Steps:

• Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
• Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
• Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
• Add the all purpose flour and stir it in.
• Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
• Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
• Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
• Serve as is or with basmati rice.

INSTANT POT® VEGETARIAN IRISH STOUT STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
• Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

THE BEST IRISH STOUT BEEF STEW

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add beef stew meat and brown on all sides, about 4-5 minutes. Add flour and stir, coating beef and cook for 1-2 minutes.
• Add stout beer, beef broth, vegetables and herbs. Bring to a boil the reduce heat and simmer for one hour. Add salt and pepper to taste.

VEGAN STOUT STEW

Steps:

• Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
• Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
• Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.