My daughter, Adara, and her two friends, Kim and Amanda, made this delicious stew last night to celebrate St. Patrick's Day. They found the recipe here
, and I have to say that even though I was afraid I'd be dissapointed in Irish stew without lamb or beef, it was great! The pearl barley and Stout gave it a rich, filling nutty flavor that was delicious. They went heavier on the seasonings, and added them directly to the stew, chopped, rather than tied in cooking string. They also made the recipe about 1 1/2 times itself (and fed 5+ of us).Vegetarian "Irish" Stew
(Because anything with Stout in it is Irish, right?)
4 tablespoons olive oil
3 medium leeks, cleaned and sliced
1 cup cup parsnips, sliced
1 cup carrots, sliced
1 cup potatoes, sliced into chunks
1 cup turnips or rutabagas, peeled and sliced into chunks
1 cup celery, diced
4 cups vegetable stock
2 cups stout beer
1 cup pearl barley
1/2 cup fresh parsley, chopped
A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)
Salt and pepper to taste
1. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.
2. Add broth, stout, barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle.
3. Season with salt and pepper, divide among plates and serve with bread.
Adara, Kim, and Amanda making Vegetarian "Irish" Stew