Vegan stout deepens the warm and earthy notes of this Irish stew loaded with parsnips, turnips, carrots, potatoes, garbanzo beans, and herbs.
- ¼ cup extra-virgin olive oil
- 3 leeks, thinly sliced
- 1 cup chopped red potatoes
- 1 cup peeled and sliced parsnips
- 1 cup peeled and chopped turnip
- 1 cup sliced celery
- 1 cup sliced carrots
- 4 cups garbanzo beans, drained
- 4 cups low-sodium vegetable broth
- 2 cups vegan stout beer (such as Samuel Smith's)
- ½ cup chopped fresh parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- ¼ cup water (Optional)
- salt and ground black pepper to taste
- Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
- Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.