Irish Vegetable Stew

In the spirit of St. Patrick’s Day, here’s a delicious vegetable stew chocked full of root veggies, herbs and BEER!

Ingredients

  • 4 tablespoons olive oil
  • 2 medium onions
  • 1 cup cup parsnips, sliced
  • 1 cup carrots, sliced
  • 1 cup potatoes, sliced into chunks
  • 1 cup turnips or rutabagas, peeled and sliced into chunks
  • 1 cup celery, diced
  • 4 cups vegetable stock
  • 2 cups stout beer
  • 2 cups cabbage, chopped
  • 1/2 cup fresh parsley, chopped
  • A few sprigs each fresh rosemary, thyme and marjoram (or 1/4 teaspoon of each dried)
  • Salt and pepper to taste

Directions

  1. In a large soup pot, saute onions in the olive oil until translucent. Add the remaining vegetables and  cook for a few minutes, stirring.
  1. Add broth, stout, cabbage and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then  reduce heat. Simmer for an hour, or until vegetables  are tender and stew has thickened, adding  water if necessary.
  1. Remove herb bundle. Season with salt and pepper, divide among plates and serve.
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