nutritional information

Per 1-cup serving:

  • Calories: 118
  • Protein: 4 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 204 mg
  • Fiber: 5 g
  • Sugar: 5 g
Vegan

Hearty Irish Lager Stew

Hearty Irish Lager Stew

Serves 8

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen.
  • 1 Tbs. vegetable oil
  • 8 oz. button or shiitake mushrooms, halved
  • 2 cloves garlic, minced (2 tsp.)
  • 1 medium leek, white part only, diced (1 cup)
  • 3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
  • 2 medium carrots, peeled and sliced (2 cups)
  • 2 small parsnips, peeled and sliced (1 ½ cups)
  • 1 ½ tsp. tomato paste
  • 1 15-oz. can crushed tomatoes
  • 1 ½ cups low-sodium vegetable broth
  • 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
  • ½ cup lager beer
  • 1 ½ Tbs. quick-cooking tapioca
  • 1 cup shredded cabbage
  • 1 Tbs. white miso
  • 2 Tbs. chopped parsley

1. Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.

2. Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

March 2011 p.44

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comments

I made this tonight in Mexico for 11 people at a hostel. I used bohemia obscura as the lager & mash potatoes as a base. Everyone ate everything on there plates. Thanks so much

diane - 2014-11-16 05:02:00

I had to use baby Bella mushrooms and red miso and I used Stella Artois beer. The stew was delicious. It was so tasty in fact that the 'salt and pepper to taste' was not needed. All too often veggie stews can turn out bland, but not this one!I highly recommend it.

Brin - 2014-11-16 03:44:25

This stew was very tasty! Perhaps people would lighten up if you called it "Irish-American" but it reminds me of my mom's beef stew (she is first generation American of Irish-born parents). I do think most Americans would refer to this as an Irish Stew, just like French Toast isn't from France. The parsnips add an authentic touch. I used Pabst Blue Ribbon (made by Germans in Milwaukee) since that is the beer we had and it worked out great.

Bridget - 2014-09-20 00:01:22

I like this

gopi krishnan .v - 2014-09-01 18:23:18

siobhan - the lager isn't the only part of this that isn't Irish. Personally, I wish people would stop adding an ethic title to meals simply to garner attention. Especially when they've no idea about the regional foods of that country. I mean, have you seen some of the recipes for Colcannon they have out there? Sad. It sounds like a very good stew but it's not Irish any more than Matzo Ball soup is Spanish. Drives me out of my tree but what can ya do? No one actually cares if they are trashing tradition so long as it sounds cool and maybe has one thing in it from whatever region they are trying to go for. Too bad really. Traditional Irish food is generally very simple. Lager isn't used at all. Guinness is a little different – for many years the Irish considered it to be not so much a drink or even a food but a whole food group all of its own! While it may not be traditional in cooking in the sense of going back centuries, it has been used for quite a long time in stews and as a marinade. But again, taking any old recipe and adding Guinness to the mix does not magically turn it into an Irish recipe.

Michelle Bailey - 2014-07-28 16:13:08

Made this tonight and it was delish. I substituted sweet potato for the parsnip as suggested by another person who reviewed the recipe, (good idea). Definitely will be making this again.

Joann SanGiacomo - 2014-03-16 23:54:04

Love it

Conny Yee - 2014-03-13 07:48:58

To Mayravillosa, Parsnips are related to carrots and shaped like carrots. Their color is almost white and they have a sort of sweet, earthy taste. If they aren't available, then you could probably just double the amount of carrot and potato and it should still taste really good. Or you could try a turnip or rutabaga and a sweet potato.

Fratina - 2014-03-13 04:46:11

Ok, so this loosk yummy however, i'm uin Mexico and the "parnsips" (chiviria is what i got from the translator O.0) it's something i haven't heard in my entire life not even as a vegggie... any suggestions about what else i could use instead of? I mean, because of the taste and stuff. Thanks!

Mayravillosa - 2014-03-12 21:54:21

Replace the lager with guiness and you've got an Irish stew :-) yum

Jessica - 2014-03-12 15:51:11

What is a good substitute for the lager? I don't drink beer of any type and don't want to go out and buy some for the sake of 1/2 cup. Thanks.

Valerie - 2014-03-12 15:15:45

This is daft. What part of Ireland is known for *lager*? (Hint: lagers hail from central Europe, Germany and Czech Republic, a long way from Ireland!)

siobhan - 2014-01-08 23:16:33

I always remove the stems -- I cook with shitake mushrooms a lot, and they're very good for you.

Cheri Collins - 2013-12-14 00:31:33

More comfort food.

Michelle - 2013-12-04 02:20:54

This was great. I used both button and shiitake mushrooms - in the future I would not use the shiitake, as the stems were very tough to chew in the stew. But this, along with some hot bread, as just what I was looking for. Very filling, and very low cal!

Michele siconolfi - 2013-04-08 20:05:20