Irish Stout Stew

Serving: 4

Irish Stout Stew

• 1 parsnip peeled and chopped

• 3 carrots peeled and chopped

• 3 celery stalks chopped

• 2 garlic cloves chopped

• 1 bay leaf

• 1tbsp thyme

• 1tbsp Rosemary

• 1 1/2tbsp tomato paste

• 1 yellow onion chopped

• 16oz Bella mushrooms halved (or quartered for larger ones)

• 4 cups vegetable broth

• 1cup stout beer

• 1cup chopped green cabbage

• 2tsp evoo

• 1tbsp cornstarch

• 2tsp balsamic vinegar

• Salt and Pepper to taste

1. Add evoo, onions, parsnip, celery and carrots to a pot. Sauté for 6 minutes until onions are translucent.

2. Add garlic and mushroom. Sautés for another 5 minutes or until veggies begin to brown. Stir often.

3. Add Rosemary, thyme and tomato paste and mix until combined.

4. Add vegetable broth, balsamic and stout. Bring to a boil and simmer for 35 minutes.

5. Add cabbage and cook for another 10minutes.

6. Add salt and pepper if needed

7. Mix corn starch with water in a bowl and mix into soup.

8. Serve over mashed potatoes