mostly vegetarian irish stew

Vegetarian Guinness Stew

serves 6

1 tablespoon olive oil
3 celery stalks
3 small onions
1 pound button mushrooms, cleaned
3 pounds russett potatoes, peeled
3 large carrots, peeled
1 tablespoon flour
One 11.2-ounce bottle of Guinness*
1 teaspoon mustard
1 tablespoon concentrated broth base (I used some leftover chicken drippings we had in the freezer)
2 tablespoons tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
1 1/2 tsp dried thyme
4 cups water
2 teaspoons sugar
2 teaspoons salt

*I just used a regular beer instead, but next time if I had the energy or foresight, would opt to use some real Guinness. I ended up adding some sherry at the end, just to put more flavor/depth to it. 

Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

Meanwhile, chop the remaining onion, potatoes, mushrooms and carrots into large chunks. Set aside.

Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 20 mins. Stir in mushrooms and continue to simmer until all vegetables are fork-tender, another 25 minutes. Add any extra salt and pepper to taste.