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Vegetable Beer Stew

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Beer gives a rich flavour to this vegetable stew. I have listed the vegetables I used, but of course you can use any vegetables you like, so long as they all hold their shape. I just used the vegetables I had on hand. I used a German ‘landbier’. The colour of the stew comes from the beet; avoid this vegetable if you’d like a more traditional colour.


I had half a bottle of beer left from making pizza crust, so I decided to use it in a stew.


  • 1 tablespoon vegetable oil
  • 1 large onion, roughly chopped
  • 70 grams tomato paste
  • 250 ml beer
  • 2 carrots
  • 3 stalks celery
  • 2 potatoes
  • 1 purple yam
  • 1 beet
  • 6 mu-err mushrooms
  • 1 teaspoon vegetarian Worchestershire sauce
  • salt to taste
  • 1 teaspoon thyme
  • 2 tablespoons flour


Set the mushrooms to soak in water for at least a half hour. Rinse them well and set aside.

Cook the onion in the oil in a medium pot over medium-low heat until soft, about 10 minutes. While the onion is cooking, peel the root vegetables and chop them into bite-sized pieces. Tear the mushroom into pieces. Chop the celery into pieces.

Add the tomato paste to the onions and continue to cook for another 5 minutes.

Pour the beer over the tomato paste and stir well. Add all the vegetables and enough water to barely cover them. Bring to a simmer. Keep the heat low and simmer for an hour, until all the vegetables are cooked.

Remove the lid. Add the salt, thyme and Worchester sauce. Mix the flour with a little water and add the paste to the stew. Turn up the heat and cook on medium for about 10 minutes or until thickened.

Serves 4.


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