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Guinness Vegetable Stew

If you’ve tried our Boston beer chili then you already know how good beer can be in soups and stews. And, this Guinness vegetable stew is no different in that regard. The complex flavor of the beer, in this case stout, adds depth to whatever you’re making. Plus, it creates an aroma that fills the kitchen with a scent not unlike boeuf bourguignon- it’s such a delicious smell!

In this vegetable stew the potatoes and veggies take on that wonderful, ever-so-slightly bitter flavor of Guinness and the dish becomes something even better than before: savory, interesting, and satisfying. Plus, this simple stew is a great way to add veggies to the meal. Or serve with some bread and cheese and it can be a whole meal in itself!

Guinness Vegetable Stew

To start this stew you want to cook the onion, celery, carrots, and garlic before the other ingredients go in. This softens the flavor and texture of these ingredients.

Then you add the tomato paste, spices, broth, and the stout. When you add the beer it will foam up and that’s fine. It won’t last long and the texture of the final stew won’t be affected by how bubbly or foamy it got when you first poured it in. It will get darker when you add the Guinness which to me only increases the visual appeal of this yummy stew.

Guinness Vegetable Stew

The broth helps to add a more rounded flavor. If you find the stew too thick you can add either more Guinness or more broth, but which one you add will affect the flavor so be sure to taste the stew first.

We’re adding the potatoes and the mushrooms last since they are the softest of the solid ingredients and will cook the fastest. I used cremini for a rich flavor and quartered them instead of slicing for a bit of bite in each spoonful. This stew doesn’t have meat so the mushrooms are important here for adding texture and richness.

Since potatoes can make things taste less salty be sure to taste the stew after the potatoes have become for tender. You may end up needing more salt.

Guinness Vegetable Stew

For a thicker stew you can use a metal stick blender to puree the soup just a little, then stir until everything is incorporated. Serve piping hot with a sprinkle of fresh parsley and enjoy a very special take on vegetable soup!

Yield(s): Serves 8

20m prep time

25m cook time

150 calories

Allergens: Gluten, Wheat

Diet: Vegan

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  • 2 tablespoons olive oil
  • 4 stalks celery, chopped
  • 1 onion, diced
  • 3 carrots, peeled and chopped
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth or more as needed
  • 1 (15 oz) can Guinness stout, or more as needed
  • 1 (6 oz) can tomato paste
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon chopped rosemary
  • 8 oz mushrooms, quartered
  • 4 Russet potatoes, peeled and chopped
  • chopped fresh parsley for garnish
  1. Heat oil over medium high in stockpot. Add celery, onion, garlic, carrots to pan and cook for 3 minutes. Add garlic and cook for 1 minute. Whisk in flour and cook for 1 minute until it turns golden brown.
  2. Stir in stout, broth, tomato paste, bay leaves, brown sugar, thyme, salt, pepper, rosemary, mushrooms, and potatoes.
  3. Bring to simmer and cook for 10-15 minutes or until potatoes are fork tender. Serve piping hot and garnished with parsley if desired.

Recipe adapted from It Doesn’t Taste Like Chicken.