Another month, another office potluck. :) This week was St. Paddy's-themed, and with it came a whole slew of potato-based recipes. We had this stew with potato scones the night before, and there were scant leftovers to take to work the next day.
1/2 tsp olive oil
3 cloves garlic, minced
2 carrots, thickly sliced
1 tsp celery flakes
1 pinch sage
2-3 Yukon Gold potatoes, cut into chunks
1 can braised wheat gluten, drained
2 tsp Pickapeppa sauce or A-1 sauce
1 bottle stout beer
2 cups veggie broth
1/3 cup Imagine creamy tomato soup (optional)
3 bay leaves
1 tsp white miso
1 handful fresh parsley
Heat the olive oil and add the garlic, carrots, celery flakes and sage. Cook for 5 minutes over medium heat, then add the potatoes, gluten, Pickapeppa sauce, stout, broth, bay leaves and creamy tomato soup. Simmer for 20 minutes, or until the potatoes are soft. Add the miso and parsley, stir to dissolve, and serve.
Ingredient Notes: Guinness is not actually vegetarian, since it's filtered through a substance derived from fish bladders. All Samuel Smith brand beers are a safe bet (we used their oatmeal cream stout); you can also use Sam Adams cream stout.
