Vegan Stout Stew

Ingredients and Weight:

• 1 1/2 lbs. potatoes, peeled and diced
• 1 1/2 lbs. carrots, peeled and diced
• 1 1/2 lbs. celery, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup dried black beans, picked over and rinsed
• 1 cup dried kidney beans, picked over and rinsed
• 1 bottle (12 oz.) stout beer
• 3 cups vegetable broth
• 1/2 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat some oil over medium heat. Add the potatoes, carrots, celery, and onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for 1 minute more.
3. Add the black beans, kidney beans, stout beer, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
4. Serve the stew hot with crusty bread or over mashed potatoes.

Nutritional Information:

Per serving (1 cup): - Calories: 250 - Fat: 5g - Carbohydrates: 40g - Protein: 15g - Fiber: 10g

Dish Characteristics:

• Rich and flavorful
• Hearty and filling
• Vegan and gluten-free
• Can be made ahead of time

User Comments:

• "This stew is so delicious and satisfying! I love the rich flavor from the stout beer."
• "I'm not even vegan, but I loved this stew! It's so hearty and flavorful."
• "This is the perfect stew for a cold winter night. It's warm and comforting."
• "I made this stew for a party and everyone raved about it. It's definitely a winner!"
• "This is one of my favorite vegan recipes. It's easy to make and always turns out great."

Special Precautions and Tips:

• If you don't have stout beer on hand, you can substitute another dark beer, such as porter or brown ale.
• To make the stew gluten-free, use gluten-free Worcestershire sauce and vegetable broth.
• If you want a thicker stew, you can add a cornstarch slurry (equal parts cornstarch and water) to the stew and cook until thickened.
• This stew can be made ahead of time and reheated when ready to serve.