Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. The flavor of the beer is very strong in this recipe, so we suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.
- 14-ounces seitan (cut into thin strips)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon steak sauce
- 3 tablespoons butter (or margarine)
- 1 onion (diced)
- 3 ribs celery (chopped)
- 2 carrots (chopped)
- 2 medium potatoes (chopped into 1-inch pieces)
- 3 cloves garlic (minced)
- 24-ounces Guinness Stout (or, 12-ounces Guinness, plus 1 1/2 cups vegetable broth)
- 2 tablespoons flour
- 1 tablespoon fresh thyme (chopped)
- Optional: 1 tablespoon brown sugar
- Salt (to taste)
- Freshly ground black pepper (to taste)
Sauté seitan in olive oil and soy sauce until slightly browned, about 5 minutes.
Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside.
In a large pot, sauté onions, celery, carrots, potatoes and garlic in butter or margarine for 3 to 5 minutes, or until onions are slightly soft.
Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt, and pepper and stir well.
Add seitan and allow the stew to simmer until Guinness reduces and stew thickens about 40 to 50 minutes.
Add more salt and pepper if desired and enjoy!