Getting Stewed...

Irish Stew, that is.  Not your "typical" Irish stew full of lamb, but a kinder, gentler, vegetarian version. 

I received the latest copy of Vegetarian Times late last week.  I *love* trying out new recipes so as soon as it arrives I usually skim through and see what recipes fall in the "I might actually make this" category.  Since this is the March edition, and in honor of St. Patrick's Day there are a number of vegetarian recipes that are slightly modified versions of traditional Irish dishes.  Being an Irish girl myself, I was super excited to try out the Irish Lager Stew recipe.  It's got about a half hour left of cooking but it smells and looks *great*!!

Irish Lager Stew
1 Tbs Olive oil
8 oz sliced button mushrooms
2 minced cloves of garlic
1 cup diced leeks
3 diced red potatoes
2 medium peeled and sliced carrots
2 small peeled and sliced parsnips
1 1/2 tsp tomato paste
1 15-oz can crushed tomatoes
1 1/2 cups vegetable broth
1 1/2 tsp dried thyme
3/4 cup lager beer
1 1/2 Tbs quick-cooking tapioca
1 cup shredded cabbage
1 Tbs white miso
2 Tbs chopped parsley

Heat 1/2 Tbs oil over medium heat.  Add mushrooms and garlic and saute 8 minutes. Remove from pot.

Add another 1/2 Tbs oil and leeks.  Cook 5 minutes.

Add potatoes, carrots, parsnips and tomato paste.  Cook 2 minutes and add tomatoes, broth, and thyme.  Bring to a boil.  Reduce heat and simmer 40 minutes.  Stir occasionally.

Add lager, tapioca and mushrooms.  Simmer 10 - 15 minutes, stirring often.  Stir in cabbage and miso and simmer 5 minutes or until cabbage softens.  Stir in parsley and season with salt and pepper.

I'll be eating this with some sprouted Ezekiel bread.  I can't wait!