There are many Irish vegetarians as well as Irish-American vegetarians on both sides of the Atlantic. Many families have found ways to take traditional dishes and make them vegetarian as will this hearty lager stew. Next time instead of the traditional Irish lamb stew, try this vegetarian stew.
A pale Irish lager beer such as Harp, adds the mellow flavors of barley, hops, and malt to this rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen. This recipe serves eight.
1 Tbsp vegetable oil
8 oz. button or shiitake mushrooms, halved
2 cloves garlic, minced (2 Tsp)
1 medium leek, white part only, diced (1 cup)
3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 ½ cups)
1 1/2 Tsp tomato paste
1 15-oz. can crushed tomatoes
1 1/2 cups low-sodium vegetable broth
2 sprigs fresh thyme, tied in a bundle, plus 1 Tsp chopped fresh thyme, divided
1/2 cup lager beer
1 1/2 Tbsp quick-cooking tapioca
1 cup shredded cabbage
1 Tbsp. white miso
2 Tbsp. chopped parsley
1. Heat 1/2 Tbsp. oil in a large dutch over medium heat. Add mushrooms and garlic and sauté for about 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbsp. oil to the pot. Add the leek, and cook for about 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook for about 2 minutes, stirring to prevent sticking. Add tomatoes, broth, and thyme sprigs; bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
2. Add the Harp lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper.