Beefy Guinness Irish Stew with Soy Curls
I wanted to have this recipe ready for St. Patrick’s Day but life got in the way and I ended up being okay with it because this stew is good during all of the chilly months, not just March 17. It’s true: This warming stew hits the spot with tender, comforting root veggies and a complex, flavorful broth that is perfect for this time of year. Best of all, I also figured out a way of making soy curls that is my new favorite. If you don’t have access to soy curls, the same amount of seitan, extra firm tofu, TVP or any other plant-based protein could replace it – even mushrooms – but I love how the juicy, chewy texture of soy curls stands in beef in this recipe, so I recommend it. As much as I love soy curls, sometimes they can be a little too watery. I think this method infuses the curls with flavor and then helps to keep it a firmer texture. I don’t think as much water is needed as the company recommends, just enough to soften but not drown everything. That also makes it much easier to squeeze out.
This will look like a complicated recipe because it has a fair amount of ingredients, but they are all pretty affordable and it’s not at all labor intensive. It’s also highly adaptive for whatever veggies you have on hand.
3 cups dry soy curls
2 cups hot water
1 cube vegetarian bouillon (I like these brands for a rich, authentic flavor)
½ tablespoon extra virgin olive oil
1 tablespoon all-purpose flour (I use this)
1 tablespoon nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 yellow onion, diced
2 tablespoons garlic, minced
1½ pounds Yukon potatoes, cut into halves or quarters (peeling not necessary)
1½ cups carrots, peeled and cut into ½-inch pieces
¼ cup all-purpose flour (I used the same as linked to above)
2 tablespoons tomato paste
Four cups broth (I used hot water and the same bouillon as recommended above)
1 tablespoon low-sodium tamari or soy sauce
2 teaspoons vegan Worcestershire sauce
11.2-ounces Guinness stout
2 bay leaves
Salt and pepper to taste
Fresh thyme leaves (optional)
Preheat the oven to 350 degrees.
Place the soy curls in a medium bowl. Dissolve the bouillon in the hot water and pour it over the curls, stirring the curls to coat and pressing down. Let them hydrate for 10 - 15 minutes. Press the softened curls out to remove as much water as possible. I do this in a sieve with a potato masher to extract as much as I can. Now, place the curls in a bowl and toss with the flour, nutritional yeast, garlic powder, onion powder, paprika, salt and pepper to coat.
In a large stock pot, heat the ½ tablespoon of olive oil over medium heat, swirling or brushing to spread. Put the curls in the pan and heat, stirring often, for six to seven minutes, or until there are some dry edges. Take the curls out of the pot, spread out on a baking sheet and put in the preheated oven. They will continue to bake, dry and firm up as the rest of the stew is made. Don’t turn off the heat on the pan.
Add the additional tablespoon of olive oil to the same pan and swirl or brush again to spread it around. Add the diced onions and cook for five minutes, stirring often. Add the garlic, potatoes and carrots, stirring to coat. Cook for five more minutes. Add the flour, and mix into the veggies, then the tomato paste (do the same), then the broth, tamari, Worcestershire sauce, Guinness and bay leaves. Add more salt and pepper. Bring to a boil, lower to a simmer, cover, and cook for 15 minutes or until the vegetables are tender. When ready, remove the soy curls from the oven and add them to the stew, stir, and cook together for a minute or two. Remove bay leaves.
Optional: serve with thyme leaves.
I wanted to have this recipe ready for St. Patrick’s Day but life got in the way and I ended up being okay with it because this stew is good during all of the chilly months, not just March 17. It’s true: This warming stew hits the spot with tender, comforting root veggies and a complex, flavorful broth that is perfect for this time of year. Best of all, I also figured out a way of making soy curls that is my new favorite. If you don’t have access to soy curls, the same amount of seitan, extra firm tofu, TVP or any other plant-based protein could replace it – even mushrooms – but I love how the juicy, chewy texture of soy curls stands in beef in this recipe, so I recommend it. As much as I love soy curls, sometimes they can be a little too watery. I think this method infuses the curls with flavor and then helps to keep it a firmer texture. I don’t think as much water is needed as the company recommends, just enough to soften but not drown everything. That also makes it much easier to squeeze out.
This will look like a complicated recipe because it has a fair amount of ingredients, but they are all pretty affordable and it’s not at all labor intensive. It’s also highly adaptive for whatever veggies you have on hand.
3 cups dry soy curls
2 cups hot water
1 cube vegetarian bouillon (I like these brands for a rich, authentic flavor)
½ tablespoon extra virgin olive oil
1 tablespoon all-purpose flour (I use this)
1 tablespoon nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 yellow onion, diced
2 tablespoons garlic, minced
1½ pounds Yukon potatoes, cut into halves or quarters (peeling not necessary)
1½ cups carrots, peeled and cut into ½-inch pieces
¼ cup all-purpose flour (I used the same as linked to above)
2 tablespoons tomato paste
Four cups broth (I used hot water and the same bouillon as recommended above)
1 tablespoon low-sodium tamari or soy sauce
2 teaspoons vegan Worcestershire sauce
11.2-ounces Guinness stout
2 bay leaves
Salt and pepper to taste
Fresh thyme leaves (optional)
Preheat the oven to 350 degrees.
Place the soy curls in a medium bowl. Dissolve the bouillon in the hot water and pour it over the curls, stirring the curls to coat and pressing down. Let them hydrate for 10 - 15 minutes. Press the softened curls out to remove as much water as possible. I do this in a sieve with a potato masher to extract as much as I can. Now, place the curls in a bowl and toss with the flour, nutritional yeast, garlic powder, onion powder, paprika, salt and pepper to coat.
In a large stock pot, heat the ½ tablespoon of olive oil over medium heat, swirling or brushing to spread. Put the curls in the pan and heat, stirring often, for six to seven minutes, or until there are some dry edges. Take the curls out of the pot, spread out on a baking sheet and put in the preheated oven. They will continue to bake, dry and firm up as the rest of the stew is made. Don’t turn off the heat on the pan.
Add the additional tablespoon of olive oil to the same pan and swirl or brush again to spread it around. Add the diced onions and cook for five minutes, stirring often. Add the garlic, potatoes and carrots, stirring to coat. Cook for five more minutes. Add the flour, and mix into the veggies, then the tomato paste (do the same), then the broth, tamari, Worcestershire sauce, Guinness and bay leaves. Add more salt and pepper. Bring to a boil, lower to a simmer, cover, and cook for 15 minutes or until the vegetables are tender. When ready, remove the soy curls from the oven and add them to the stew, stir, and cook together for a minute or two. Remove bay leaves.
Optional: serve with thyme leaves.
Vegan, Recipe, Stew, Savory, Soups, Soy Curls, Potatoes, Guinness, Beer, Carrots, Onions