Rated 4.3 stars by 6 users
Soup & Stew
Irish
About 8 servings
20 minutes
35 minutes
Simple and easy to make, this is a hearty and filling stew for cold weather or hangry tummies.
4 tablespoons extra virgin olive oil
2 Melissa’s Perfect Sweet Onions, rough chopped
2 teaspoons garlic salt
1/4 teaspoon Melissa's Grinder, Rainbow Peppercorn
3 large Organic Carrots, cut into bite-size pieces
2 stalks Organic Celery, chopped small
2 tablespoons all-purpose flour
1 lb. Melissa’s Baby 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 cornstarch
2 tablespoons water
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.
