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Vegan Guinness Barley Stew
Luckily Guinness is now vegan so everyone can enjoy this quintessential Irish stew!
Course
Main Course
Cuisine
Fusion, Irish
Season
Spring, Winter
Key Ingredient
Beer, Mushroom, Potato
Diet
Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
6
Calories
375
kcal
Author
Charity Beth Long
Ingredients
2
tablespoons
olive oil
4
cups
onions,
diced
3
carrots,
cut into one inch pieces
2
parsnips,
diced
8
ounces
baby portabella mushrooms,
sliced
3
large
Russet potatoes,
cut into large cubes
1
11.2 ounce bottle
Guinness
4
cups
vegetable stock
3
sprigs
fresh thyme
½
cup
barley
2
teaspoons
salt
1
cup
frozen peas
1
bunch
parsley,
chopped
salt and pepper to taste
Instructions
In a dutch oven, heat oil over medium heat.
Once the oil is hot, add the onions and cook stirring often until onions have caramelized, about 30-40 minutes.
Add to the pan carrots, parsnips, mushrooms, potatoes, Guinness, vegetable stock, thyme and barley.
Simmer until potatoes and carrots are tender, about 90 minutes, stirring occasionally and adding more broth or water it gets too thick.
Finally, add peas and parsley and serve.
Notes
If you're not a huge stout fan, use Guinness draft because it's much less bitter than Guinness Extra Stout
To save time, start caramelizing the onions, and while they are cooking, shop the remaining vegetables.
I you are vegetarian, not vegan, you may enjoy a little Parmesan cheese on top of the stew.
To make a gluten free version, omit the barley
Nutrition
Calories:
375
kcal
|
Carbohydrates:
74
g
|
Protein:
10
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
1453
mg
|
Potassium:
1535
mg
|
Fiber:
12
g
|
Sugar:
13
g
|
Vitamin A:
6438
IU
|
Vitamin C:
52
mg
|
Calcium:
103
mg
|
Iron:
4
mg