2 cups of shallots (1 lb. or 400 gm.). Peeled with the ends cut off. Small dice 2 of the shallots
8 oz. (225 gm.) button mushrooms. Clean the mushrooms and chop 4 of them, leaving the rest whole.
3 stalks celery, diced
3 cloves garlic, minced
1 tsp. rosemary
1 tsp. mustard powder
1 tsp. paprika (smoked or regular)
½ tsp. salt (optional)
1 tsp. black pepper
1 Tbsp. flour (whole wheat)
1 bottle Guinness beer (14 oz./440 ml.). See notes for substitution.
3 Tbsp. tomato paste
2 Tbsp. date paste or another liquid sweetener
4 cupsbaby potatoes (2 lbs./900 gm.), washed and scrubbed
3carrots, peeled and sliced
2 cupsvegetable broth
Preheat the oven to 3000 F (1500 C.).
Dice 2 of the shallots, 4 of the mushrooms, and the celery.
Heat a heavy-bottomed, oven-proof pot over medium heat.
Add 4 diced mushrooms, 2 chopped shallots, and 3 stalks of diced celery and sauté the veggies until they soften and start to brown slightly. 5 – 8 minutes.
Add the garlic, mustard, rosemary, paprika, and black pepper and stir for another 30 seconds.
Add 1 tbsp. of flour and stir to cover the vegetables.
Deglaze the pot with the Guinness (see notes for substitutions).
Allow the ingredients to simmer for 10 minutes to reduce the liquid and allow the sauce to thicken.
Stir in the tomato paste and date paste.
Add the veggie broth, the carrots, the potatoes, and the rest of the shallots and mushrooms. And the bay leaves.
Cover and place the pot in the oven. Bake for 1 hour or more until the potatoes are tender and the sauce has thickened and reduced.
Remove the stew from the oven and allow it to settle for about 10 minutes.
If you cannot find Guinness, use another stout beer. You can also substitute 1 ½ cups of vegetable broth along with 1 Tbsp. of vegan Worcestershire sauce.
In addition to oven-baked, you can cook your stew in a slow cooker or simmer it on low on the stove for at least an hour. The more you cook it, the thicker it will get.
If you don’t have dried rosemary or want to include other dry herbs, consider thyme, oregano, or a bit of basil.
The mass of ingredients can vary, so be sure you add enough vegetable broth that the potatoes have enough room to simmer. Likewise, if you discover that the stew is getting too thick, add more broth. Cooking the stew longer is the best way to thicken the stew. If you add flour at later stages, it may clump.