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Vegan Irish Squash Beer Stew

Easy vegan Irish Butternut Squash Beer Stew. This super tasty, rich stew can be made in an instant pot, crockpot, or on the stove making it a true superhero recipe. This is a warm, rustic, and cozy country stew that’s made for slowing down and filling up comfort food.  This easy vegan butternut squash beer stew features luxe flavors, melt-in-your-mouth tender butternut squash, silky kale, peppers, and almost creamy protein-rich chickpeas. And adding to the magic is a deep hint of beer turning the sauce into a sweet and savory masterpiece poured over a mini mountain of fluffy steamy rice.
Easy vegan Irish Butternut Squash Beer Stew. This super tasty, rich stew can be made in an instant pot, crockpot, or on the stove making it a true superhero recipe. This is a warm, rustic, and cozy country stew that’s made for slowing down and filling up comfort food. 
This easy vegan butternut squash beer stew features luxe flavors, melt-in-your-mouth tender butternut squash, silky kale, peppers, and almost creamy protein-rich chickpeas. And adding to the magic is a deep hint of beer turning the sauce into a sweet and savory masterpiece poured over a mini mountain of fluffy steamy rice.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 15 minutes
Serving Size 4 people

Ingredients

  • 2 tbsp Olive Oil
  • 1 cup Butternut Squash Diced
  • 1 cup Kale
  • 1 15oz can Chickpeas Rinsed and drained
  • 2 Bay leaves
  • 3 sprigs Thyme
  • 1 tbsp Smoked Paprika
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper
  • 2 White Onions Diced
  • 3 cloves Garlic Finely chopped
  • 3 cups Vegetable Stock
  • 4 tbsp Tomato Paste
  • 1 bottle (440ml) Guinnes Beer

Instructions

Cooking on the stove

  • Heat olive oil in a deep pan or pot. Transfer the diced butternut squash and onions to the pan and let them cook at medium heat for 5-8 minutes while stirring occasionally. 
  • let them cook at medium heat for 5-8 minutes while stirring occasionally. 
    Next, season with paprika, thyme, salt, and pepper. Mix everything before adding the finely chopped garlic. Let the garlic cook for just a minute before adding the vegetable stock, tomato paste, and beer to the pan. Bring to a boil while stirring occasionally.
  • Once the sauce is bubbling, turn the heat down to a simmer and let everything cook for 10-15 more minutes or until the butternut squash is soft and tender to the bite.
  • Once the dish is nearly ready, add the kale and mix everything. Let the stew simmer for a few more minutes to soften the kale and serve with a side of steaming rice.
    Enjoy.

Cooking in an instant pot

  • Place all the ingredients in an instant pot. Cook on high pressure for 5 minutes. Release the pressure and stir to mix everything well. Taste to see if more salt or other seasoning is needed. 
    Leave to rest for 2 minutes to let the sauce thicken slightly.
    Serve with a side of steaming rice and enjoy.

Cooking in a crockpot

  • Add all the ingredients (except for half of the kale) to the crockpot. Place the lid on, and set the timer to cook on low for 7-8 hours. Let the steam release naturally. Add the rest of the kale and give everything a good stir. Let the soup sit for a few minutes to allow the kale to soften.
    Serve with a side of rice and enjoy.

Notes

How to thicken the sauce:
This sauce is deliciously rich and dark. It’s not too thick, but depending on your preference (if you like a thicker sauce that clings to each bite) you can easily thicken the sauce. To thicken the sauce, whisk together 2 tablespoons cornstarch with 2-3 tablespoons water. This will give you a thick whitish sauce. Whisk this white cornstarch sauce a little at a time into your stew until the stew reaches the thickness you like.