Irish Stew

Serves 4

• 1/4 cup olive oil

• 1 large sweet onion, chopped

• 1 bag Gardein beefless tips (225g) or other beefless tips or real beef

• 3 large garlic cloves, minced

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 1/2 teaspoon ground black pepper

• 2 cups Guinness stout

• 3 cups vegetable broth

• 3 tablespoons tomato paste

• 1 tablespoon vegan Worcestershire sauce

• 4 carrots, peeled and cut into chunks

• 4 yukon gold potatoes, peeled and cut into chunks

• 1/4 cup cornstarch

• 1/2 cup water

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 4-5 minutes, until translucent.

2. Add the beefless tips and sauté for 3-4 minutes, until slightly browned. They don't need to cook all the way through yet. Add the garlic and cook for 1 more minute.

3. Now add the dried rosemary, thyme and black pepper; cook for 1 minute, stirring constantly. Pour in the beer and stir.

4. Add the broth, tomato paste and Worcestershire sauce and stir, then add in the carrots and potatoes.

5. Stir well and bring to a boil, then lower heat so the stew is simmering. Cover and cook for about 30 minutes, stirring a few times throughout.

6. In a small bowl, mix the cornstarch and water together to make a slurry. Slowly add the slurry to the pot, stirring, until you have reached a thicker consistency. You might not need all the slurry.

7. Season with salt if needed (this will depend on the saltiness of your broth). Serve hot with crusty bread and chopped parsley, if desired. Enjoy!

Calories per serving: 420