Irish Stew

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Irish Stew

 

 

Dividing these vegetable-studded burgers into chunks, then flouring and browning them like stew meat until they are crusty makes a hearty dish that looks like good Irish home-cooking. The miso adds extra depth of flavor, though it can be skipped if you cannot find miso at your local natural foods store or Asian market.Serve with crusty bread to soak up the intensely flavored gravy.

 

Serves: 4

 

 

This stew is not only meatless, it also cooks in a fraction of the time, since there is no need to simmer tough chunks of lamb or beef for hours. Yet its flavor is just as profound. And like any good stew, it improves with age, so you can make this dish ahead and reheat it in a covered casserole in a 350°F. oven or tightly covered on the stove.

 

 

 

 

 

 

 

Ingredients:

 

 

4 Garden Vegetable Patties(2 packages) 1/4 cup flour 3 T. canola oil 12 pearl onions , peeled, or 1 medium onion, diced 6 baby carrots, halved crosswise 1/2 lb. small new potatoes, cut in 1-inch cubes 1 large celery rib, cut diagonally in 1/2" slices 1 medium leek, white part only, cut in 1/2" slices 2 cups reduced-sodium beef broth 3 fresh thyme sprigs or 1/2 tsp. dried 2 T. hatcho or red miso (optional) 2 T. chopped parsley, for garnish

 

 

 

Instructions:

 

 

1. Cut each burger into 5-6 pieces. Shape each piece into meat-like chunks. Arrange the chunks on a plate in one layer and chill 1 hour to 24 hours to firm them. (Cover with plastic wrap if refrigerating more than 2 hours) Place the flour in a paper bag. Add the burger chunks. Shake the bag to coat them with the flour. 2. Heat the oil in a large nonstk skillet with tight-fitting cover over medium-high heat. Add the floured chunks, shaking them lightly as you take them from the bag. (About 3 T. of the flour will remain in the bag. Discard it.) Arrange the floured chunks in the pan in one layer. Cook to brown them well on both sides, 8-10minutes, using tongs to turn them once. Set the browned chunks aside on a plate. Cover loosely with foil to keep warm. 3. Add the onions, carrots, potatoes, celery and leek to the pan. Stir well. Cover and cook 4 minutes. Add the beef broth and thyme sprigs. Over high heat, boil until the liquid is reduced by half, 8-10 minutes, turning the potatoes once so they cook evenly. Reduce the heat. Add the reserved burger chunks. 4. Place the miso in a small bowl. Add 3 tablespoons cold water, working the miso with the back of a spoon, cream it until it dissolves into the water. Add the mixture to the pan. Cook over low heat until the burgers are heated through, 3-4 minutes. Transfer to a serving dish, or spoon onto plates. Sprinkle with parsley and serve.