The Most Shared Vegetable Stew of All Time

2. Drunken Irish Vegetable Stew

Ingredients

• 4 tbs butter
• 4 medium carrots
• 2 medium parsnips
• 1 Turnip
• 2 large potatoes   
• 1 large yellow onion
• 4 tbs all purpose flour
• 2 cups Irish ale
• 4-6 cups vegetable stock
• 3 cloves garlic, minced
• 3/4 cup of uncooked barley
• 1 tbs balsamic vinegar
• 2 tbs tomato paste
• 1 tbs pickling spice
• 1 piece of cheese cloth cut about 4in x4in or larger.
• Salt and Pepper to taste

Instructions

1. Peel and slice all of your vegetables.
2. In a large heavy bottom pot like a 6-8 qt dutch oven. Melt butter and in onion and saute over medium heat until translucent. Add in carrots, parsnips and potatoes. Saute until all the vegetables start to brown.
3. Slowly sift flour over the tops of the vegetables and quickly toss coating them all. The mixture should be come very thick and pasty. When this happens whisk in your beer and 4 cups of stock, bring to a boil.
4. With your piece of cheese cloth, place pickling spices in the center tie cheese cloth off to enclose all of the spices.
5. Mix in garlic, barley, vinegar,  and tomato paste. Place pickling spice pouch in the stew.  Reduce heat to low and allow stew to simmer for 1-2 hours,  mixing occasionally. If the stew becomes too thick mix in remaining stock.
6. Just before serving remove the pouch of pickling spices.
7. Salt and pepper to taste, garnish with fresh parsley optional.

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3. Moroccan Style Vegetable & Chickpea Stew

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, small dice
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp ground coriander
• chili flakes (optional)
• 2 cloves of garlic, minced
• 4 medjool dates, pitted + chopped
• 2 medium carrots, chopped (1/2 inch pieces)
• 1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)
• 1 28-ounce can crushed tomatoes (preferably fire-roasted)
• 3 cups vegetable stock (or more, depending)
• 1 yellow pepper, stemmed and chopped (1/2 inch pieces)
• 2 cups (or a 14-15 ounce can) cooked chickpeas
• salt + pepper, to taste
• couple handfuls of chopped greens

to serve :

• chopped flat leaf parsley/cilantro
• fine grated lemon zest
• extra virgin olive oil
• cooked brown rice/quinoa/millet/couscous

Instructions

1. Heat the coconut oil in a large, heavy soup pot over medium heat. Add the onions and lower heat until they are sizzling kind of quietly. Once the onions are a bit soft and translucent, add the cinnamon, cumin, coriander and chili flakes. Slowly saute and stir this mix until the onions are really, really soft, about 5 minutes.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped dates, carrots and sweet potatoes. Season with salt and pepper. Stir to coat the vegetables in the spices and oil.
4. Add the tomatoes and stir.
5. Add the vegetable stock. Bring the soup to a boil and simmer until the sweet potatoes are just tender, about 10-12 minutes.
6. Add the chopped yellow peppers and chickpeas and stir the soup. Season the whole thing again with salt and pepper.
7. Simmer until the yellow peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Add the greens to the pot (and more stock if necessary) and cook for 1 minute, or until just-wilted.
8. Check the soup for seasoning and serve it hot with cooked grains, drizzles of olive oil, lemon zest and chopped herbs.

Recipe Notes

Cook slowly the onions and spices out in the oil before I add everything else, almost stewing them in a way. The raw-ness of the spice goes away and the onions melt into the soup in a special luxurious kind of way.

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