All Photos © Christine Elise McCarthy 2017
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
MOST exciting new thing in my life? My brand, spanking new YOUTUBE channel! I set it up two days ago & there are already two videos. One to make Vegan Firecracker Chicken and one for St. Patrick’s Day to make a Last Word Cocktail – pictured above.
As my editing skills & equipment improve – so will the videos but I was just so excited to get started – I just jumped right in. Please SUBSCRIBE to my channel!
Ok – so – if you watched the Last Word video – you saw that I was also cooking up this creation – just in time for you to cook tomorrow! Easy & vegan – it is flexible. Use the veggies I suggest – or not. I used Gardein Beefless Tips but Beyond Meat Beefy Crumbles or even the Beast Burger would work! The photo I used shows the green beans & Brussels sprouts I considered adding but then did not.
*NOTE – I used a combination or bouillon, soy sauce, Marmite & Kitchen Bouquet. This made for a sodium-intense stew. I recommend starting with just veggie stock and then adding one or a few of these other things until you get the intensity you want in both flavor & color (Kitchen Bouquet being best for the deep brown color) – but add them in increments so you avoid a salt-fest.
St. Patrick’s Day Vegan Irish Beef & Cabbage Stew
Serves a lot – like – at least 6
9+ oz vegan beef – you can pan-sear & brown it first, if you like. I did not.
1/2 cup vegan butter (or olive oil)
1 onion – chopped
2 potatoes – cubed
5 carrots – chopped
8 mushrooms – sliced
4 celery stalks – chopped
2 cups cabbage – chopped
1-2 jalapenos – diced (optional)
9 oz peas
1 cup pearl barley or other grain (optional)
up to 1 cup flour or a few TBS cornstarch
10 cups veggie stock
1 TBS pepper
Optional – fresh chopped herbs like rosemary, thyme, oregano or parsley. I used none.
*OPTIONAL – a few TBS soy sauce OR 1/2 tsp Marmite OR 2 tsp Kitchen Bouquet OR a combination *see note above
Warm the butter or oil & then add onions, celery, mushrooms, and jalapenos (if using). Saute until the onions & celery are soft.
Add potatoes & carrots & beef. Combine. Add stock & cabbage & pepper & chopped herbs (if using) & pearl barley. Bring to a boil. Whisk either 1/2 cup of flour or a few TBS cornstarch into some water & add it to the stew. As it boils – it should thicken. Repeat incrementally to thicken the stew more if necessary. Conversely – add water to thin it.
Now taste it & see if you want to add Marmite, Kitchen Bouquet or soy sauce. Adjust flavors to suit yourself. I added two halved potatoes to mine to draw some sat out.
It is done when the veggies are all tender & it is thick as you like & the seasonings seem right. Stir in the peas. Serve!
Happy St. Patrick’s Day! Slainte!