adapted from Horizons the Cookbook
This luscious recipe can be served as either a soup (a meal unto itself) or a stew. It is warm and hearty, a complete dish. You will never miss the beef – seitan provides the protein, texture, and the meat-like flavors that it cooks in. Enjoy!
Irish Seitan Beef Stew
2 quarts vegetable stock
2 potatoes, chopped
3 carrots, chopped
1 onion, chopped
3 garlic cloves, crushed
2 celery stalks, chopped
20-24 ounces seitan, rinsed and chopped
2 tablespoons brown sugar
12 ounces dark beer
1 tablespoon dried sage
1 tablespoon dried thyme
1 sprig rosemary
1 tablespoon canola or olive oil
In a saute pan or wok over high heat, brown the carrots, onions/garlic, potatoes, and seitan in separate batches with 2 teaspoons of olive or canola oil each. The browning should take about 3 minutes for each batch, and will help to impart a smoky flavor to the vegetables.
When completed, put all the ingredients in a stockpot, bring to a boil, and then simmer for 15 minutes.
Makes 10 – 12 servings.
Thanks for saving me! I can’t find my Horizons cookbook right now and this is my favorite Irish stew recipe – it is delicious!
It’s the best. Glad I could help!
This is great. We should have stuck with your instructions about the oil; we used more, and our broth was greasy. The seitan and veggies were still delicious, though.
Mmm, I’m in the mood for some soon. Glad you liked it.
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