By That is Dr House to you on February 21, 2007
Photo by Prose
Photo by Prose
"From Bryanna Grogan. As she states it is her own invention of a gypsy stew [good brown stew]"
Serving Size: 1 (304 g)
Servings Per Recipe: 6
"Really looking forward to trying this one out on my Vegitarian Au Pair. I'm Irish and regularily make stews very similar to this one, normally with beef though. Little suggestion serve with mashed potato and/or add chunks of potato to the stew."
"Very good... I used a can of kidney beans instead of the TVP chunks & doubled the herbs ... It could take various combos & amounts of veggies"
"Superb! I am impressed. I really wasn't sure about this one. The broth sounded bland. Wasn't sure about the lentils. But it really comes out super! I made it exactly as written using rutabega and parsnips (except I substituted diced seitan for the TVP, and nutritional yeast for the maramite) At the end of the cooking time It had boiled down and I thought it was a bit thin. So I added another 1/4 cup lentils, a cup of carrots and another cup of mushrooms. I left it to simmer on low heat for about another 40 minutes. The house smelled wonderful! This is just like regular old fashion stew!"
"I made this for a belated St Pat's feast, and it was my first experience with Marmite. It's, um, unpleasant in general, but absolutely great in this recipe. I used cubed tofu rather than TVP because I couldn't find chunk TVP. The tofu feel apart as the stew cooked, so that was a mistake, but it still tasted good. When I make this again (and I definitely will), I'll search harder for chunk TVP or just use the granule kind. Thanks for posting!"
"Just made this tonight in prep for tomorrow and it turned out very tasty! Think it'll be even better reheated. My only substitute was using equal amounts of nutritional yeast instead of marmite, and cubed tempeh instead of TVP. I also added in a bottle of Guinness (to my doubled recipe). The veggie bouillon I used is Rapunzel's no salt. I added only 1 cube per the recipe's 3 cubes, but generous on the other dried herbs. While red lentils may not be traditional, you can't even tell they are there. Seemed to add thickness and texture. I've never had true Irish stew, but this is hearty and wonderful vegetarian stew!"
"Delicious comfort food! A great idea for a bunch of root vegetables that I never know what to do with. Don't let the 1-star review fool you; that was merely a complaint about beer which is not actually an ingredient in the recipe. However, beer sounded like a good idea to me so I threw in a Sam Adams and it turned out really yummy."
"Very good! I subbed Better Than Bullion No-Beef base for the Marmite, and added a cup of Guinness, doing my best to ignore the fish bladder thing. I subbed some homemade veggie broth for the water for some extra flavor. I also left out the fake meat and added a few extra lentils. I cooked up the onions as directed, then threw it all in the crock pot. I didn't get home until later than expected, so it cooked for about 12 hours. It was a little runny (the whole crock pot thing) so I added a bit of corn starch. Served it over red potatos mashed with scallions (I modified this recipe: http://www.recipezaar.com/Mashed-Potatoes-With-Green-Onions-54618), and some irish soda bread (SO GOOD: http://www.recipezaar.com/Irish-Rosies-Irish-Soda-Bread-20616). Great St. Paddy's Day meal!"
"Awesome! We doubled the recipe and, with the help of a couple of sets of extra chopping hands, had it and the individual Irish soda breads on the table in under an hour after a busy day! So good, we did it two days in a row! Thanks!!!"
"Um, Guinness is not vegan. It's not even vegetarian. Comments from the UK Vegan Association's Raspberry Award to Guinness: Guinness's production techniques make use of Isinglass a type of gelatin made from the bladders of fish to remove yeast from the stout. Yet vegan-friendly companies such as Samuel Smiths and Pitfield Brewery have shown that fish-free vegan stout is possible."
"Lovely on a stormy night. Great flavor and texture. Thanks for posting!"
"OMIGOSH!!!!! Yah, this is phenomenal! Even my carnivorous coworkers loved it. (I heard a lot of "tastes like chicken" about the TVP). I used frozen pearl onions instead of dicing, frozen sliced carrots, and I threw it all in the crockpot on HIGH for 4-5 hours. It was a HUGE hit!! Keep in mind, it will be salty because of the bouillon, marmite, and Braggs, but that's part of what makes it taste like real Irish stew. (Might try nutritional yeast instead of marmite next time - will thicken as well.) Also, I used more Guinness. Can't go wrong with that! ;o)"