Mushroom Potato Stew with Dark Beer
Gang/Type: Main Dish
Ergibt/Yield: 4 Portions
  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 500 g (18 oz) (brown) mushrooms
  • 600 g (21 oz) potatoes
  • 1 small can chopped tomatoes
  • 500 ml (2 cups) dark beer
  • 2 bay leaves
  • 1 tsp thyme
  • salt
  • pepper
  1. Finely chop the onion, press the garlic. Peel the carrots and finely cube, also cube the celery. Quarter the mushrooms and roughly cube the potatoes.
  2. Heat the oil in a big pot and sauté the onion and garlic until translucent. Then add the carrot and celery and fry a little. Dust with flour and stir well. Then add mushrooms, potatoes, tomatoes and spices, then the beer.
  3. Let the stew simmer covered for about 30 - 45 minutes, stir occasionally to prevent sticking. Then remove the bay leaves and season to taste with salt and pepper.
Recipe by Blueberry Vegan at