This Irish-inspired Guinness Stew is made with vegetables, beer, beef, mashed potatoes, and tempeh.
Tempeh is a plant-based protein made from soybeans that have been fermented and compressed. It has a nutty flavor and denser texture, and pairs beautifully with vegetables.
Skill Level: Beginner
Start to Finish: 1 hour, 45 minutes
Prep: 15 minutes
Cook: 1 hour, 30 minutes
8 ounces tempeh, cubed
1 onion, diced
3 carrots, diced
3 stalks celery, diced
1 cup frozen green peas
1 (12-oz) bottle Guinness Extra Stout beer
2 cups vegetable broth
1 teaspoon thyme
2 tablespoons fresh parsley, chopped (plus more for garnish)
1 tablespoon tomato paste
4 small Russet potatoes, peeled, quartered
1 tablespoon dairy-free margarine
¼ – 1/2 cup plant-based milk, plain, unsweetened (like almond, cashew)
Salt and pepper to taste
1. Add onions, carrots, celery, peas, beer, vegetable broth, thyme, parsley, and tomato paste into a medium pot, cover, and place on medium heat. Bring to a simmer and cook for about 45 minutes, until vegetables are tender, stirring occasionally. May add additional water to replace moisture lost to evaporation. Should make a thick, stew-like consistency. Season with salt and pepper as desired.
2. Meanwhile, place potatoes in a pot and cover with water and a lid. Boil for about 30 minutes, just until tender but firm. Drain water, and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Add dairy-free margarine, and season with salt and pepper as desired.
3. Preheat oven at 400 F.
4. Pour stew into a medium, deep casserole dish. Top with mashed potatoes, smoothing over surface of stew.
5. Place in oven, uncovered, and cook for about 15 minutes, until slightly golden on top.
6. Remove from oven and garnish with chopped parsley.
Nutrition Information (per serving)
Calories: 436; Protein: 22 grams; Total Fat: 10 grams; Carbohydrates: 64 grams; Sugar: 7 grams
Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian, author of Plant-Powered for Life
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