Vegan Irish Stew
Oh boy – that just about says it all! This vegan stew is loaded with so many healthy root vegetables and of course, our extremely delicious kidney beans and pearled barley!
The rich and robust flavor is undeniable! Our vegan stew is full of root vegetables that contribute to our healthy eating habits, and when we put our kidney beans in this vegetarian stew we are packing it with a major source of healthy protein.
If you are not a vegetarian, no worries, there is plenty of room for you to move right past this vegan recipe and add some stew meat as well as your favorite beer to achieve the flavor you want. Just make certain you don’t leave out the delicious beans and barley!
You will be surprised how fast the chopping, slicing, and preparation of the ingredients are for this vegan stew, especially when you prepare our fresh garbanzo beans early. You can actually prepare the beans and keep them in the refrigerator for up to 5 days, or prepare them and freeze them in a tight sealing bag. We also made this delicious Irish Soda bread.
Vegan Irish Stew
While this stew is vegan, its is loaded with rich flavor. We made a large batch for Sunday dinner and then ate it for lunch the rest of the week!
2 cups, prepared kidney beans
2 cups, dried pearled barley
1 onion, diced
1 tbs minced garlic
5 red potatoes, diced
1 rutabaga, diced
6 carrots, diced
1 tbs tomato paste
1 tbs vegan worcestershire sauce
2 tbs whole wheat flour
1 Irish beer
1 tbs olive oil
64 oz vegetable broth
In a large pot, sauté onions until they are caramelized, about 5 minutes. Add garlic and saute for 2 more minutes.
Add tomato paste, worcestershire sauce, flour and vegetables, saute for five minutes.
Add beer and reduce for 5 minutes. Then add 64 ounces broth, beans and barley.
Let simmer for 30-45 minutes.
Rick Genazzi on
You may have missed a direction for adding the seasoning!