Vegan Stout Stew Food

VEGAN STOUT STEW

Steps:

• Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
• Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
• Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

VEGETARIAN INSTANT POT IRISH STOUT STEW

Steps:

• Select the sauté function on a multi-function pressure cooker (such as an Instant Pot). Heat the oil in the pot.
• Add the mushrooms to the pot and sauté for 3 minutes. Press cancel.
• Add the vegetable broth and beer to the pot, scraping the bottom of the pot to loosen any browned bits.
• Stir in the tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Add the potatoes, onion, and carrots, stirring to combine.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 12 minutes at high/normal pressure. It will take about 17-18 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and stir the stew, then garnish with fresh parsley.

THE BEST IRISH STOUT BEEF STEW

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add beef stew meat and brown on all sides, about 4-5 minutes. Add flour and stir, coating beef and cook for 1-2 minutes.
• Add stout beer, beef broth, vegetables and herbs. Bring to a boil the reduce heat and simmer for one hour. Add salt and pepper to taste.

VEGGIE GUINNESS STEW (VEGAN)

Steps:

• Warm the olive oil in a large pan, add in the tofu and soy sauce and saute until slightly browned, about 5 minutes.
• Reduce the heat, add in the steak sauce and stir until the tofu is lightly coated. Remove the tofu from the pan with a slotted spoon and set aside.
• You should have some oil still in the pot, add in the tbsp of margarine (or a little extra oil), along with the onions, celery, carrots, potatoes and garlic and cook over medium heat for about 5-7 minutes, until the onions have softened and browned a little.
• Sprinkle the flour into the pot and stir well to distribute, allow it to cook for about a minute then reduce the heat and slowly add in the Guinness, followed by the broth.
• Add the thyme, sugar, salt and pepper and stir well.
• Add the tofu back in and leave everything to simmer until the Guinness reduces and stew thickens, about 40 minutes. Adjust seasoning if desired and enjoy!

VEGAN IRISH STEW

Steps:

• Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water.