Beefless Beer Stew
This Beefless Beer Stew is an awesome alternative to the typical beef stew. Adding in meaty portobello mushrooms and dark beer really brings out a rich flavor and will fill you up on those chilly spring evenings!
1 onion, chopped 2 portobello mushrooms, chopped 1 cup celery, chopped 1 cup carrots, chopped 2 cups potatoes, chopped 1 cup frozen peas 1 can dark beer* 2 cups vegetable broth 2 tbsp cornstarch 1 tsp thyme, fresh or dried salt & pepper to taste
Surprisingly, a lot of beers aren’t vegan. Many beers are filtered through animal products so even though their ingredients are vegan, the process in which the beer is made isn’t. Barnivore has a GREAT website where you can search all types of alcoholic beverages to find out if they are vegan. I used Anderson Valley Barnes Flats Oatmeal Stout, which according to Barnivore IS vegan.
CHOP AND COMBINE
Chop the onion, mushrooms, celery, and carrots and add to a large pot on your stove with 1 tsp of thyme and 1 cup of vegetable broth. After about 5 minutes, add in the potatoes, peas, and 1 can of dark beer.
Continue to cook the veggies for another 20 minutes while the beer cooks down. Now add in 1 more cup of vegetable broth and 2 tbsp of cornstarch. Continue cooking for another 20 minutes until the veggies are nice and soft.
Serve with any salt and pepper to taste!