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Irish Sausage and Guinness Root Vegetable Stew
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Course Soup
Cuisine Irish
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 8 pork sausages
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) bottle Guinness stout
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sausages and brown them on all sides. Remove the sausages and set them aside.
  • Add the onion, carrots, parsnips, and potatoes to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the garlic and flour. Cook for 1 minute to remove the raw flour taste.
  • Pour in the Guinness and beef broth. Add the thyme and bay leaves. Return the sausages to the pot.
  • Bring the mixture to a simmer. Cover the pot and cook for 30 minutes, or until the vegetables are tender.
  • Season with salt and black pepper. Remove the bay leaves before serving. Sprinkle with chopped parsley.

Notes

The Guinness creates a slightly bitter edge that works well with the sweet root vegetables. If the stew becomes too thick after sitting, stir in a little extra broth when reheating. Leftovers keep well in the fridge for up to three days and reheat easily on the stove.
Course: Soup
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife