March 12, 2020

Irish Lentil Guinness Stew (Plant-Based)

Name: Irish Lentil Stew
Prep time: 25 min
Cook time: 75 min
Yield: 6 servings
Ingredients: 4 tbsp Extra Virgin Olive Oil; 2 ea Melissa’s Perfect Sweet Onions (rough chopped); 2 tsp Garlic Salt; 1/4 tsp Freshly Ground Pepper; 3 large Carrots (cut into bite-sized pieces); 2 stalks Celery (chopped small); 2 tbsp All-Purpose Flour; 1 lb. Melissa’s Dutch Yellow® Potatoes (halved); 22 oz. Guinness Beer; 2 cups Vegetable Broth; 3 sprigs Fresh Thyme; 3 Bay Leaves; 1 Package Melissa’s Steamed Lentils; 1 tbsp Corn Starch; 2 tbsp Water

Irish Lentil Guinness Stew (Plant-Based)

Enjoy one of your favorite St. Patrick’s Day recipes with a plant-based twist.

Print Recipe

Irish Lentil Stew

Hearty Irish Lentil Stew. Traditional Irish stew contains beef and potatoes, but we made a plant-based version that is just as delicious!

Prep Time25 mins

Cook Time1 hr 15 mins

Course: Main Dish

Cuisine: Irish

Keyword: soup, stew

Servings: servings

Calories: 213kcal

Ingredients

4 tbsp Extra Virgin Olive Oil
2 ea Melissa’s Perfect Sweet Onions rough chopped
2 tsp Garlic Salt
1/4 tsp Freshly Ground Pepper
3 large Carrots cut into bite-sized pieces
2 stalks Celery chopped small
2 tbsp All-Purpose Flour
1 lb. Melissa’s Dutch Yellow® Potatoes halved
22 oz. Guinness Beer
2 cups Vegetable Broth
3 sprigs Fresh Thyme
3 Bay Leaves
1 Package Melissa’s Steamed Lentils
1 tbsp Corn Starch
2 tbsp Water

Instructions

In a Dutch oven or large pot, heat the oil. Add the onion, garlic salt and pepper and caramelize to a semi-dark brown. Next add the carrots and celery and cook for 2 minutes, stirring often. Stir in the flour and cook for 1 minute.
Stir in the rest of the ingredients, except for the lentils and bring to a boil. Reduce the heat and simmer for 1/2 hour or until the potatoes are tender.
Stir in the lentils and simmer for 3 minutes longer. Mix together the corn starch and water and stir into the stew. Simmer for 3 more minutes. Serve with some crusty bread.