Guinness Braised Lentil Mushroom Stew
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup green lentils, rinsed
- 1 (12-ounce) bottle Guinness stout
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
- Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and start to brown.
- Stir in the carrots and celery and cook for another 3 minutes.
- Add the lentils, Guinness stout, vegetable broth, thyme, and bay leaves. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender.
- Remove the bay leaves. Season with salt and black pepper to taste.
- Ladle the stew into bowls, top with chopped parsley, and serve with crusty bread.
Notes
Simmer the stew uncovered for the last 5 minutes if you want a thicker consistency. The Guinness provides a roasted note that pairs well with the mushrooms, so avoid swapping it for a lighter beer. Leftovers keep in the refrigerator for up to 4 days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Irish
Equipment: Large pot, Wooden spoon, Measuring cups