Monday, March 21, 2011
Wild Irish Stew
It’s still cold enough outside to enjoy a hot, thick stew. After taking Paige for a long walk, I sat down and perused through some cookbooks to find the perfect stew recipe. The original recipe called for 1 cup chopped Kale (which I didn’t have) and a can of Chickpeas (I used Cannellini Beans instead – I wanted a creamier texture). I also added Soy Beef strips – but it would be just fine with veggies only.
Wild Irish Stew (adapted from The Vegetarian Meat & Potatoes” cookbook).
1 tablespoon olive oil
1 pkg. soy beef strips
a bit of flour
1 small yellow onion, chopped
1 celery stalk, chopped
5 small waxy white potatoes, chopped into med. chunks
1 lb. baby carrots (I sliced in half)
2 garlic cloves, minced
3 cups vegetable stock or water (I added a bit more because I added soy meat)
¼ cup dry red wine (optional)
2 bays leaves
¼ cup tamari or other soy sauce
8 oz. button mushrooms quarter (I used pre-sliced baby portabella)
1 teaspoon dried thyme
salt and pepper to taste
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1 15 oz. can cannellini beans
parsley for garnish
Soy Beef Strips: Heat some oil in large pot over med/high heat. Toss soy beef strips in flour then fry for a few minutes. Take out of pan and set aside.
Soup: Heat more oil in a large pot over medium heat. Add the onion and celery, cover and cook, stirring a few times until softened. Add the potatoes, carrots, garlic, stock, wine if using, and bay leaves. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
Add the tamari/soy sauce, mushrooms, thyme, and salt and pepper to taste and cook until the vegetables are tender, about 15 minutes.
Stir in the cornstarch mixture, bring to a boil and cook, stirring for a minute or until the stew is thickened. Add the soy beef and beans, reduce heat and simmer until heated through. Sprinkle with parsley.