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Irish Lentil Guinness Stew


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  • Yield: Serves 8 1x
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Ingredients

  • 1 tablespoon olive oil
  • 3 large celery stalks, diced
  • 3 small yellow onions, diced
  • 10 ounces. button mushrooms, sliced
  • 1/4 cup all-purpose flour (can sub gluten-free flour if needed)
  • 1 14.9-oz. can of Guinness®*
  • 5 small to medium russet potatoes, peeled and cut into large chunks
  • 3 small to medium turnips, peeled and cut into large chunks
  • 3 large carrots, peeled and cut into large chunks
  • 1 1/2 cups dry black lentils, rinsed
  • 2 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 2 bay leaves
  • 1 teaspoon paprika
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 6 cups vegetable broth
  • Optional: chopped parsley for garnish

Instructions

  1. Heat olive oil in a Dutch oven over medium to medium-high heat and add celery, onions and mushrooms. Cook until soft, about 10 minutes.
  2. Add flour to vegetables, stir to coat and let cook for a few minutes, until the bottom of the pot begins to brown.
  3. Pour in the Guinness and scrape up any browned bits from the bottom of the pot.
  4. Add potatoes, turnips and carrots to the slow cooker.
  5. Transfer the Guinness and vegetables to the slow cooker.
  6. Add lentils, tomato paste, mustard, bay leaves, paprika, sugar, salt and pepper. Pour in vegetable broth.
  7. Cover slow cooker and let cook for 7-8 hours on low (or 3-4 hours on high). Remove bay leaves and serve.
  8. Optional: Garnish bowls with fresh chopped parsley.

Notes

*Some consider Guinness to be non-vegetarian because of the company’s reported use of isinglass, a fish product, to filtrate their beer. Guinness confirms that its products are free of animal products, but admits a possibility that minute quantities of isinglass might be carried into the beer. But good news, Guinness is committed to providing vegan beer and is currently exploring other methods of filtration that don’t require isinglass.

**No slow cooker? Follow these instructions:
Heat olive oil in a Dutch oven over medium to medium-high heat and onion, celery and mushrooms. Cook until soft, about 10 minutes.
Add flour to vegetables, stir to coat and let cook for a few minutes, until the bottom of the pot begins to brown. Pour in the Guinness and scrape up any browned bits from the bottom of the pot.
Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender, about one hour.