Seitan and Guinness Stew

Seitan and beer stew by flickr user Greg H.
  • 70 mins
  • Prep: 10 mins,
  • Cook: 60 mins
  • Yield: 6 servings
Ratings (4)

Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor.The flavor of the beer is very strong in this recipe, so we suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.

What You'll Need

  • 14-ounces
  • seitan (cut into thin strips)
  • 2 tablespoons soy sauce
  • 2 tablespoons
  • olive oil
  • 1 tablespoon steak sauce
  • 3 tablespoons butter (or, margarine)
  • 1 onion (diced)
  • 3 ribs celery (chopped)
  • 2 carrots (chopped)
  • 2 medium potatoes (chopped into 1-inch pieces)
  • 3 cloves garlic, minced
  • 24-ounces Guinness Stout (or, 12-ounces Guinness, plus 1 1/2 cups vegetable broth)
  • 2 tablespoons flour
  • 1 tablespoon fresh thyme (chopped)
  • Optional: 1 tablespoon brown sugar
  • Salt and pepper to taste

How to Make It

  1. Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside.
  2. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft.
  3. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt, and pepper and stir well.
  1. Add seitan and allow stew to simmer until Guinness reduces and stew thickens about 40-50 minutes.
  2. Add more salt and pepper if desired and enjoy!