Tuesday, March 15, 2011

Vegetable Guinness Stew

The Guinness meets the stew!
This week is the last week of winter and the week of everyone's favorite Irish holiday.  Since usually I try to avoid the frat boy-style, drunken helter-skelter of New York City on this notorious day, but still like to enjoy some authentic Irish flavors,  this year I celebrated with friends the weekend before.  A little cooking and a few people hanging out was the perfect way to catch up and slurp up one last meal of winter vegetables .  With a little motivation and some nice root vegetables I was inspired to make not just corned beef and cabbage, but also a vegetarian Guinness stew encouraged by the flavors and seasonings of the traditional Guinness beef stew that is typically found on pub menus world-wide.  The rest of the spread took care of itself since Irish food and drink are pretty simple and straightforward.
It's not Guinness.  It's Chocolate Guinness Pudding!

My gracious guests arrived with freshly baked Irish soda bread, sharp Irish cheddar with crackers and  Branston pickle, and brace yourself... chocolate Guinness pudding served in beer glass and topped with whipped cream with Guinness reduction folded in to top off the 'glass of Guinness' look.  We guzzled some Guinness, Black and Tans made with Smithwicks, and an adventurous Irish Whiskey cocktails made with freshly juiced ginger and oranges.

Prepping my mise
We ate, drank, and were merry and so I won't miss participating in the actual St. Patrick's Day one bit.  I got my fill and got to catch up with good friends and will enjoy these hearty leftovers at home in peace this Thursday.  Whether you are staying in or going out, this one is worth a try.  This recipe was a big hit and I just may have to make it part of my annual repertoire.

Vegetable Guinness Stew

4 T extra-virgin olive oil (or Irish butter, if you want)
1 large onion, cut into chunks
2 leeks, washed and sliced
1 t minced garlic
1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
2 lb parsnips, peeled and cut into large chunks
1 white turnip, approx. tennis ball sized, peeled and cut into large chunks
2 lb carrots, scrubbed and cut into large chunks
about 10 oz halved or quartered white button mushrooms
1 small head savoy cabage, shredded
2 springs rosemary
2 tsp sea salt
freshly ground black pepper
2 16oz. cans Guinness
3 T tomato paste
1 2" piece of orange peel
2 t vegetarian Worcestershire sauce or tamari
enough water to cover, if needed

In a large stock pot, warm olive oil and add onion and leeks.  Cook a few minutes to soften, then add garlic and cook 5 minutes.

Add veggies, rosemary, salt, and pepper.  Stir to mix them all up and cook for 10-15 minutes.  Add Guinness, tomato paste, orange peel, worcestershire or tamari, and just enough water to cover the vegetables. Bring to a boil, stir, then immediately lower heat to low and partially cover.  Cook for about 4 hours on very low heat.  Stir every now and again very gently, trying not to break up the root vegetables.

Taste and season for salt and pepper.  Enjoy a hearty bowl with some bread and Irish butter.

1 comment:

Dan said...

Here is a short version of the recipe that I think preserves the spirit of the original.

2 16oz. cans Guinness