This is a last-minute St. Patrick's Day recipe, but luckily it's a fairly quick one. File this one under Un-Meat - all the rich, hearty goodness of Guinness stew without the beef.
This recipe took a bit of tweaking to get the seasonings right, but I think a small amount of sugar is the key to round out the bitterness of the Guinness. And as with most stews, it's even better the next day.
Enjoy it with a piece of savory Irish soda bread (we love Bon Appétit's brown butter version) and, of course, a cold pint.
*Note: Many consider Guinness to be non-vegetarian/non-vegan due to the company's reported use of isinglass, a fish product, to remove extra yeast. Guinness maintains that its products are animal-product-free, but admits a possibility that minute quantities of isinglass might be carried into the beer. If this is a concern, try Samuel Smith Oatmeal Stout or another vegan beer.
Vegetarian Guinness Stew
1 tablespoon olive oil 3 celery stalks 3 small onions 1 pound button mushrooms, cleaned 3 pounds russett potatoes, peeled 3 large carrots, peeled 1 tablespoon flour One 11.2-ounce bottle of Guinness 1 teaspoon mustard 1 tablespoon Better than Bouillon vegetable base 2 tablespoons tomato paste 1 bay leaf 1 teaspoon black pepper 1 teaspoon paprika 4 cups water 2 teaspoons sugar 1 teaspoon salt
Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.
Meanwhile, chop the remaining onion, potatoes and carrots into large chunks. Set aside.
Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork-tender, about 45 minutes.