Sunday, November 9, 2008

Irish Stew

Following the stew theme started last night, I went for a more familiar Irish stew tonight. I was disappointed to find out that most Irish ales are not vegan (Guinness as well) because they use isinglass to filter the beer. Most lagers, though, are vegan, including Harp's. The stewing beef is Bryanna's beefy seitan, an old-school simmered seitan that is wonderfully tender.

- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 2 cloves garlic, minced
- 3 cups cubed beefy seitan
- 1/4 cup apple cider vinegar
- 3 tbsp soy sauce
- 1 cup lager
- 1 cup red wine
- 2 cups chopped carrots
- 1.5 lbs cubed potatoes
- 2 tsp coriander
- 2 tsp thyme
- 1 tsp sage
- salt and pepper to taste
- water
- 3 tbsp flour
- 1/2 cup soy milk

1. Heat oil in a large pot over medium heat. Saute onions and garlic for 5-7 mins, until soft and translucent. Add seitan and fry for 2 mins. Add vinegar and soy sauce and cook until liquid has been reduced.
2. Add lager and wine to the pot and cook for 10 mins, uncovered, until liquid reduces a bit and no longer smells so boozy.
3. Add carrots, potatoes, spices, and enough water to almost cover everything. Season to taste with salt and pepper. Bring to bubbling, cover, and simmer for at least 30 mins, until veggies are soft.
4. Mix flour into soy milk and add to pot. Bring to bubbling to thicken. Adjust seasonings to taste. Serve with Irish soda bread to mop up the sauce (recipe tomorrow).