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Hearty Stout and Mixed Vegetable Stew [Vegan]

The base of the stew uses lots of onions, some garlic, rosemary and thyme thrown in for good measure. The vegetables are then added in and we have a wonderful deep sauce that thickens and simmers the vegetables into soft and tender perfection, in short just what winter is made for.

Hearty Stout and Mixed Vegetable Stew [Vegan]

This Recipe is :




Cook Time



  • 1/3 cup extra virgin olive oil
  • 2 cups of chopped white onions
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger (optional)
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons powdered cumin
  • 1 tablespoon minced fresh rosemary
  • 1 1/2 teaspoons chopped thyme
  • 2 medium sized potatoes, cut into eights
  • 1 sweet potato, cut into eights
  • 2 mediums sized carrots, peeled and cut to match the potatoes
  • 1 1/2 cups good quality vegan stout
  • 1 cup cremini or button mushrooms, halved
  • 1 tablespoons dried cranberries
  • Chives to garnish


  1. Heat the olive oil in a heavy bottomed pot such as a Dutch oven. Add in the onions and cook the onions low and slow until they soften and begin to turn a soft share of toffee gold. This will take about 10 to 15 minutes and will need occasional stirring.
  2. Add in the garlic and the ginger (if using) and cook for a couple of minutes. Stir in the salt, cayenne pepper, sugar, cumin, rosemary, thyme and mix well.
  3. Add in the potatoes, sweet potatoes and the carrots and add in the stout with 1 cup of water. Bring to a simmer. Cover and cook for about 11/2 hours. Remove the cover and check, the vegetables should be fair tender and the sauce should be an even deep brown.
  4. Add in the mushrooms and cranberries and cook the stew on medium heat for 10 minutes to let the sauce thicken.
  5. Cool slightly and serve garnished with chives.






Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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