• 2 cups chopped onion
  • 2 stalks celery, chopped
  • 2 tablespoon olive oil
  • 2 medium carrots
  • 2 parsnips
  • 2 potatoes
  • 10 ounces green beans, trimmed and halved
  • 1 tablespoon fresh dill (1 tsp. dried)
  • 1 tablespoon mural of flavor
  • 1 cup beer
  • 1 ½ cups vegetable broth
  • 1 green or red pepper
  • 2 cups sliced mushrooms
  • 1 tablespoon dijon mustard
  • 1 tablespoon molasses
  • salt and pepper


In a heavby pot, saute the onions and celery in the oil until the onions are translucent. While the onions saute, peel an coarsely chop carrots and parsnips. Stir them into the pot. Cut the potatoes into 1-inch cubes and stem and halve the green beans. Add them to the sauteing vegetables along with the dill, herbs, beer and stock. Bring the stew to a low boil. Coarsely chop the bell pepper and stem and slice the mushrooms; stir them into the pot. Add the mustard and molasses and continue to simmer for about 10 minutes (HAH--simmer until the corners come off the potatoes and the stew gets thicker) until potatoes are tender. Add salt and pepper to taste, and serve. (When I made this, I wanted a thicker stew so I stirred in a little cornstarch dissolved in water near the end.) The stew improves overnight in the refrigerator.

beer stew, stew, vegan
stew, vegan, beer stew