Oh my goodness, a friend shared this recipe for a special St. Paddy’s day treat and it’s a winner at our house!!! I will not only use it on March 17th… this will become a staple. It is chocked with veggies and the biggest difference between this and regular stew is the broth. Half of the broth is made up from Guinness beer. Not to worry if you are not a beer drinker. It doesn’t tastes like beer when in the stew, but, it sure adds some nice flavor!! (I am not a beer drinker but have to say, I rather enjoyed my sip of Guinness before adding it to the stew. ha!) The new ingredient here for me is Parsnips. I wasn’t even sure exactly what to look for in the grocery store and would I find them? I did find them at Kroger and they look like fat white carrots. I always think it’s fun to find something new to throw into the mix. This recipe can also be gluten free by using gluten free flour and gluten free stout. This recipe serves 6 and there are 233 calories per serving. I, of course, also love this for breakfast. It’s hearty and sticks with you through a busy morning. YUM!! (I added chicken to Fred’s bowl so any left over meat might satisfy your carnivore)
Sautee: (until onion is translucent.. about 5-7 minutes) I do my stew in the instant pot and use the sauté button to get started. You can also do this on the stove.)
2 TBL. olive oil
2 ribs of chopped celery
1 medium onion
4 cloves of minced garlic
ADD:
1/4 c. flour (gluten free flour) Sprinkle over the onions and celery and stir thoroughly
1 bottle or can of stout beer (Guinness)
2 cups of veggie broth (I used 4 cups because I like more broth with my stew. If you like your stew thicker, stick with the 2 cups)
ADD;
3 peeled and sliced carrots
2 peeled and chopped parsnips
8 Oz. of sliced mushrooms
2 1/2 cups of baby potatoes quartered (or 2 regular potatoes chopped into chunks)
1/2 c. tomato paste
2 bay leaves (these come out before serving.. who wants to eat a leaf???)
2 tsp brown sugar
1 tsp. dried Thyme
3/4 tsp salt
1/2 tsp pepper
Pressure cook in the instant pot for 6-7 minutes and slow release. On the stove, cook for about 30 minutes or until the carrots and potatoes are fork tender.
