Vegetarian Irish Lentil Guinness Stew Recipe by Chef Tom Fraker
Ingredients 4 tablespoons Extra Virgin Olive Oil 2 Melissa’s Perfect Sweet Onions, rough chopped 2 teaspoons Garlic Salt 1/4 teaspoon Freshly Ground Pepper 3 large Carrots, cut into bite-sized pieces 2 stalks Celery, chopped small 2 tablespoons All-Purpose Flour 1 lb. Melissa’s Dutch Yellow® Potatoes, halved 22 oz. Guinness Beer 2 cups Vegetable Broth 3 sprigs Fresh Thyme 3 Bay Leaves 1 Package Melissa’s Steamed Lentils 1 tablespoon Corn Starch 2 tablespoons Water
Directions In a Dutch oven or large pot, heat the oil. Add the onion, garlic salt and pepper and caramelize to a semi-dark brown. Next add the carrots and celery and cook for 2 minutes, stirring often. Stir in the flour and cook for 1 minute.
Stir in the rest of the ingredients, except for the lentils and bring to a boil. Reduce the heat and simmer for 1/2 hour or until the potatoes are tender.
Stir in the lentils and simmer for 3 minutes longer. Mix together the corn starch and water and stir into the stew. Simmer for 3 more minutes. Serve with some crusty bread. Makes about 8 servings.