Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrots, and celery for 5 minutes. Add the garlic and saute for 1 minute more. Add the mushrooms and continue to saute for 5 – 7 minutes until the mushrooms start to sweat.
Add the flour, and stir into the veggies until no flour streaks are visible.
Simmer: Add the potatoes, tomato paste, stout beer, vegetable broth, and herbs, and give a good stir. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove bay leaves, and herb stems before serving.
Serves 4 – 6
Serve: Enjoy in a bowl with a side of crusty bread to soak up the juices. Alternatively, ladle over noodles, quinoa, farro, or cauliflower mash.
Store: Leftovers can be kept in the refrigerator in a sealed container for 5 – 6 days. Freeze for longer storage, 3 – 4 months, using freezer-safe containers. Let thaw before reheating. Reheat on the stove over low or in the microwave.
