Vegetarian Irish Stew (Recipe from Melissa Breyer of Care2)
I modified this recipe to use only the ingredients that I had on hand. If you want to try a greater variety of root veggies, click on this link for the original recipe.
Ingredients:
2 Tablespoons olive oil
2 medium onions, diced
1 cup (or more) carrots, sliced
2 cups (or more) potatoes, peeled and cut into chunks
1 cup (or more) celery, diced
4 cups vegetable stock
2 cups stout beer
1 cup pearl barley, rinsed
A few sprigs fresh rosemary, or ½ teaspoon dried rosemary
Salt and pepper, to taste
- In a large soup pot, sauté onions in the oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.
- Add broth, stout, and barley to pot. Add the rosemary. Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary.
- Season with salt and pepper, and serve with bread.
