Friday, March 12, 2010

Vegetarian Irish Stew

Twelve Years ago I started making Irish Stew for our Halloween meal, then it became our Halloween Eve birthday party stable for years. Of course in those days we were meat eaters so since becoming vegetarian I had to experiment with it and adjust it. The following is a wonderfully thick, rich and filling stew that is to die for. A must try for anyone. Vegan Friendly.

Vegetarian Irish Stew

1 lb. package baby carrots, rinsed
7 medium potatoes, peeled & diced
1 1/2 teaspoon ground rosemary, this may need to be done by hand-need ground, not whole leaves
salt & black pepper to taste
4 cups vegetable broth
4 cups water
4 Tablespoon all-purpose flour
3/4 cup water

Place the vegetables in a large dutch oven or roasting pan with the 4 cups vegetable broth, 4 cups water, rosemary, salt and black pepper. Place the lid on the pot and bring to a boil on the stove top. Once boiling place the pot in the oven for 2 hours at 350 degrees. Stirring occasionally.

When the vegetables are tender remove from the oven. Mix the 4 Tablespoons of all-purpose flour with the 3/4 cup of water until dissolved- not lumpy. Then stir it into the hot spot of stew to thicken the broth and return it to the oven for 15 minutes. Remove from the oven and serve with crusty bread or on polenta and a side salad.

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