This is a wonderful stew, full of earthy mushrooms and root vegetables, flavored with yeasty beer and miso. I was really happy with this and will make it again in the future. This truly hearty stew comes from the March 2011 issue of Vegetarian Times. I added beans to the recipe to make it a complete meal. I think white beans would be best but all I had was chickpeas so that’s what I used.
Adapted from Vegetarian Times
Hearty Irish Stew
1 tbsp olive oil
2 medium leeks, white parts only, sliced
8 oz crimini mushrooms, sliced
4 cloves garlic, pressed
2 large carrots, sliced
5 red potatoes, diced
1 ½ tsp dried thyme
2 tsp tomato paste
15 oz can diced tomatoes
2 cups vegetable broth
½ cup lager
1 tbsp cornstarch
½ head green cabbage, finely chopped
15 oz can chickpeas or white beans, drained and rinsed
1 tbsp miso
Salt + pepper, to taste
Directions:Heat oil in a soup pot on medium heat. Add leeks and sauté for a few minutes. Add mushrooms and a pinch of salt and sauté for 5-10 minutes. Add garlic and sauté for 1 minute.
Add carrots, potatoes, and tomato paste and sauté for 2 minutes. Add tomatoes and vegetable broth. Bring to a boil. Cover and simmer on medium-low for 35 minutes.
Whisk lager and cornstarch together in a small bowl. Add to pot and simmer for another 10 minutes.
Add cabbage, beans, and miso and simmer, covered, for 5 minutes, or until cabbage is wilted. Season with salt and pepper and serve.