Chef Tom Fraker
Vegetarian Irish Lentil Guinness Stew
Category
Soup & Stew
Servings
About 8 servings
Prep Time
20 minutes
Cook Time
35 minutes
Author:
Chef Tom Fraker
Simple and easy to make, this is a hearty and filling stew for cold weather or hangry tummies.
Ingredients
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4 tablespoons extra virgin olive oil
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2 Melissa’s Perfect Sweet Onions, rough chopped
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2 teaspoons garlic salt
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1/4 teaspoon Melissa's Grinder, Rainbow Peppercorn
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3 large Organic Carrots, cut into bite-size pieces
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2 stalks Organic Celery, chopped small
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2 tablespoons all-purpose flour
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1 lb. Melissa’s Baby Dutch Yellow® Potatoes, halved
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22 oz. Guinness Beer
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2 cups vegetable broth
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3 sprigs fresh thyme
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3 bay leaves
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1 Package Melissa’s Steamed Lentils
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1 tablespoon cornstarch
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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.
Filed in:
Baby Dutch Yellow® Potatoes,
Cold Weather Dinner,
Comfort Food,
DYP's®,
Easy,
Fresh Bay Leaves,
Fresh Thyme,
Guiness Beer,
Hearty,
Irish Stew,
Melissa's Spice Grinders,
One Pot Meal,
Organic Carrots,
Organic Celery,
Perfect Sweet Onions,
Plant-Based,
Pre-Cooked Lentils,
Rainbow Peppercorns,
Ready to Use Lentils,
Simple,
Soup & Stew,
Soup and Stew,
St. Patrick's Day,
Steamed Lentils,
Vegan Stew,
Vegetarian Stew
