VEGAN IRISH STEW

Perfect for St. Patrick's Day. Hearty vegetables in a rich, earthy, thick stout beer broth. It's a stick to your ribs kinda stew!

Ingredients

2 tablespoons olive oil
2 stalks celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
2 - 4 cups vegetable broth
1 can (473ml) vegan stout beer (I used Sawdust City Brewing Co Skinny Dippin' Stout)
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
8 oz mushrooms, quartered
2 1/2 cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
1/2 cup tomato paste
2 bay leaves
2 teaspoons brown sugar
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground pepper

Instructions

Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.