Makes about 10 cups of stew. Serves 4 to 6
Active Time: 30 minutes
Total Time: 1 hour
If you like the taste of stout, use 2 cups beer and 4½ cups water.
8 ounces button mushrooms, sliced
3 tablespoons tomato paste
1 large onion, cut into 1-inch chunks
1 teaspoon finely chopped garlic
1½ cups ¾-inch pieces celery root, from 1 medium celery root
1 large parsnip, cut into ¾-inch pieces
2 celery stalks, cut into ¾-inch pieces
2 large carrots, cut into ¾-inch rounds
2 cups ¾-inch pieces russet potato
1½ teaspoons dried thyme
¼ cup all-purpose flour
2 teaspoons vegetable bouillon powder, or 1 cube mashed
2½ teaspoons fine sea salt, plus additional to taste
1 teaspoon freshly ground black pepper, plus additional to taste
2 teaspoons brown sugar
3 bay leaves
2 tablespoons red wine vinegar
One 12-ounce stout beer (about 1 ½ cups)
5 cups water
Preheat the oven to 400˚F.
Toss the mushrooms in the tomato paste and roast until tender and golden brown, 15 to 20 minutes.
Heat a film of olive oil in a large saucepan over medium-high heat. Add the onion and cook until beginning to soften, 3 to 5 minutes. Add the garlic and continue to cook until fragrant, about 30 seconds. Stir in the celery root, parsnip, celery, carrots, potato, and thyme. Cook, just until the vegetables brown slightly, about 3 minutes.
Stir in the flour to coat the vegetables, followed by vegetable bouillon, salt, pepper, brown sugar, bay leaves, vinegar, and then the beer and water. Bring to a simmer, stir in the mushrooms, and continue to simmer until all of the vegetables are tender and the liquid has thickened, about 20 minutes.