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.