- Hi friends, it's Sam,
and today I'm gonna make
the best ever Irish stew,
(laughing) I forgot what I was making.
That's what I'm making, right?
Perfect for St. Patrick's Day,
perfect for a hearty
satisfying rich stew flavor.
What am I even saying?
Or just a perfect meal for a cold night,
you know so comforting and
rich and hearty, it's amazing.
Ba ba ba duh ba ba. (fingers snapping)
So to the key that separates Irish stew
from just a regular
old stew is stout beer.
(cheering)
You add a whole can of
stout beer to the recipe
which makes the stew
super rich and hearty,
and if you are not a beer fan,
don't worry, you'll probably
like this recipe too
because I don't love stout beers to drink,
but this, ooh whee, so delicious.
Super rich, super intense
and bold and lovely.
The alcohol gets cooked right out
so you don't have to worry
about the little kiddies
(cheering)
It's just like, the Irish
they know what they're doing.
They know how to make a good
hearty stew for a cold night.
All right so let's get to making
this hearty vegan Irish stew.
So to start I gotta prep my veggies.
So I'm gonna chop up my onion, garlic,
celery, carrots, mushrooms,
baby potatoes, and parsnips.
These parsnips I have
are really baby parsnips,
so I'm actually using
three instead of the two
I say in the recipe
because they're just
little baby guys you know.
Beautiful, done, I love it.
The power of editing (fingers snapping)
takes that. (laughing)
So I chopped up all of my veggies
and I left them nice and chunky
and fairly large size pieces
because this is what's
gonna make this stew
just you know all those
big chunky pieces, amazing.
So don't worry, you don't
have to try to scramble
and write down these directions.
I have the full instructions
for the recipe on my blog.
I'll link it down below and
put one right up here as well.
So let's hop over to the
stove and begin cooking
up this Irish stew.
Wonderful so in a big old pot,
we're gonna turn that sucker on
and heat up two tablespoons of olive oil.
One, two.
And when my oil is hot,
I am going to add the
onions, garlic, and celery.
Oh so many things.
(oil sizzling)
Ooh smells good already.
Sauteing the onions and
celery and garlic la la la.
So now that my onion and garlic and celery
are beginning to brown,
I'm just gonna sprinkle in
1/4 cup of vegetable broth
and stir that in to coat the vegetables.
Now we're just gonna let
that cook while I'm stirring
for about a minute.
If you're gluten free,
you could substitute an
all-purpose gluten free flour
and it should work just fine.
Okay.
The flour is a little bit fragrant,
I can see it smells very toasty.
Adding two cups of vegetable broth.
I'm gonna use my spoon to run around
(ragtime music)
and scrape the bits off
the bottom of the pan
because that is where all the flavor is.
Once I feel like I've
scraped up all those bits,
now I get to add everything else.
All of my vegetable, ah, (laughing)
potato down.
I've got my little potatoes here.
If you have large potatoes, that's fine,
you can just chop them up a bit more.
I've got mushrooms,
get in there, parsnips.
Now some people told me
they don't like parsnips,
so that's fine, you can
just skip the parsnips.
Or if you don't like mushrooms,
just skip the mushrooms.
Do what you want, you know.
It's a pretty forgiving
recipe in that way.
Carrots, all of that is in there.
I've got my can of stout beer here.
(can fizzing)
Here here.
Pour in the beer.
The beer will probably
foam up quite a bit,
and that's fine.
The bubbles and the alcohol
will cook right on out.
Now I'm using this local vegan stout beer
which I discovered is vegan
by using the app Vegaholic
or you can also check out
the website Barnivore.
I know that Guinness is
vegan in some places,
but not yet everywhere.
So just find whatever stout you like.
That's the one you should use.
Adding my tomato paste.
I know this might seem like a large amount
of tomato paste, but it's just my hack
instead of spending the
time cooking down tomatoes.
You just have 'em already
cooked down for ya.
Two teaspoons of brown sugar
just for a teensy bit of sweetness.
Two bay leaves, dried thyme,
black pepper, and salt of course.
Now just mix everything together.
Right now the beer smell is fairly strong
and that's because the
alcohol is cooking out,
but that will like
simmer down and chill out
and don't you worry.
It'll be delish.
Now I'm just gonna bring this to a simmer
and cook it for about 10 to 15 minutes
until all the veggies are
fork-tender and delicious
and ready to eat.
Beautiful, it's so gorgeous
and smells delicious.
My stew is cooked.
This is gonna make for a
really thick like stick
to your ribs type stew.
So if you wanna thin your
stew out a little bit,
you can add one to two
cups more vegetable broth
until you've reached your desired
sticky thick stew consistency.
Okay now I'm gonna serve
myself up a big bowl of stew.
Okay dokey, ooh, smells amazing.
This stew is so intense
and thick and rich.
Do you see that?
Okay, gotta have a bite.
Mmm, oh, so good,
wait, I need another bite.
Hot.
That is so good.
It's so rich and hearty.
It's like the perfect stick
to your ribs kinda stew.
Serve this up with like a
side of like crusty bread
to dip in there and get
all those leftover sauces.
Beautiful.
So I think this year I'm gonna
make some vegan Irish stew
and serve it up to my friends
with some crusty bread
and maybe watch a movie or something.
That's how I'm gonna spend
my St. Patrick's Day.
Let me know in the comments below
how you plan to spend
your St. Patrick's Day.
I very much hope you enjoyed this video,
and if you did, it would
be great if you could
give it a like.
It really helps my work
out here on this channel.
And of course don't forget to subscribe
and hit that little
bell notification button
for another fuss-free vegan
video every single Wednesday.
I'll see you next week, bon appetegan.
(slow rhythmic music)
Can't stop eating, must stop
eating, must start talking.
Mmm, mmm, mmm, mmm.
Mmm.
Home run.
(laughing)
