Porter Portabella Stew

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In preparation for my Northwoods Lumberjack themed birthday party, I did a test run on this scrumptious stew. I reviewed a few beef & porter stew recipes and created a vegan version. The stew would pair nicely with some hearty bread or a wild rice pilaf. I will likely serve mine with chunks of crusty white bread. Yum! Also, feel free to add in more mushrooms. I only had 2 portabella caps on hand, but extra mushrooms, such as crimini’s would be really nice here. And in regards to the herbs I used, again you can use whatever you have on hand. This recipe is extremely versatile so have fun with it!

Ingredients

– Butter (use Earth Balance to make it vegan)

– Olive oil

– 1 large onion, diced

– 4 carrots, diced

– 4 yellow potatoes, peeled, diced

– 2 celery stalks, chopped

– 1/2 tsp rosemary

– 1 tsp Dynamite Herbs (by http://www.goldenfig.com)

– 2 cloves roasted garlic

– 1 can whole tomatoes (28 oz) + 1 1/2 cans of water

– 1 bottle of porter beer (I used Third Street’s Sugar Shack)

– 1-2 Tbls veg base

– 2 portabella caps, diced in large pieces

– 3-4 Tbls flour

– Salt and Pepper

1. Melt butter in a large pot (about 1-2 Tbls). Once melted, add the diced onion. Cook until fragrant and soft

2. Next, add the carrots, celery, garlic, herbs and potatoes. As the butter is absorbed by the veggies, add the beer, tomatoes and water. Bring to a slow simmer and add the veg base

3. In a seperate pan, saute the mushrooms in olive oil. Salt and pepper to season. Once tender, transfer to the large pot

4. In the mushroom pan, melt 2 Tbls of butter and add 3-4 Tbls flour to create a roux. Cook until flour begins to brown. With a whisk, transfer the roux into the stew mixture. Whisk until everything is incorporated and simmer until veggies are tender

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