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JudyMayer

Hi, I'm Judy Mayer

Eating doesn’t have to be so hard, but for many confusion exists about what’s healthy and what’s not. Bombarded with so much information — much of it in the form of silver bullets and easy answers — people often don’t know where to turn...
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Judy Mayer

A Hearty Irish Lager Stew

What's For Dinner
Timely advice, tasty tips and a little tough love from Outpost's resident nutritionist, Judy Mayer. By Judy Mayer on March 5, 2012

 

I wish you were in my kitchen right now and could smell the delicious flavors coming from this hearty stew simmering on my stove. It would only be better if I could tell you that I had grown these beautiful vegetables in my garden.  But there is new snow on the ground and no garden in sight – Outpost is my garden right now with tastes just as good as fresh picked.

 

If I had to pick a favorite flavor in this stew it would be the carrot and parsnip combination. They’re less starchy than potatoes but are still notably sweet. Most winter roots are sweeter than fall roots as the cool weather converts the starch to sugar – ever have carrot cake? These vegetables have flavored many cakes and breads since the beginning of time. There’s your culinary tidbit for Monday!

 

I wonder how many of you have never tasted a parsnip?

 

I know this recipe has lots of ingredients that may scare you away – maybe this is a Sunday made for Monday kind of recipe!  Another  bonus? You get to drink the rest of the lager not used in the recipe. Cheers!

 

Hearty Irish lager Stew

Serves 8

1 tablespoon olive oil

8 ounces white button mushrooms

2 cloves garlic, minced

1 medium leek, white part only, diced

3 small red potatoes, cut into 1-inch cubes

2 medium carrots, peeled and sliced

2 small parsnips, peeled and sliced

1 ½ teaspoon tomato paste

1 15-ounce can crushed tomatoes

1 ½ cups low-sodium vegetable broth

1 teaspoon dried thyme

½ cup lager beer

1 ½ tablespoons quick-cooking tapioca

1 cup shredded cabbage

1 tablespoon miso or tamari

2 tablespoons Italian parsley, chopped

 

1. Heat ½ tablespoon oil in a large pot over medium heat. Add mushrooms and garlic, sauté for 8 minutes or until mushrooms are browned. Remove from pan and set aside.

2. Add remaining ½ tablespoon oil to pot. Add leek and cook for 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and thyme and bring to a boil. Reduce heat to medium-low, cover and simmer for 40 minutes, stirring occasionally.

3. Add lager, tapioca and mushrooms. Simmer 1- to 15 minute or until thickened, stirring often.  Stir in cabbage and miso and simmer 4 to 5 minutes, or until cabbage softens. Stir in parsley and season with salt and pepper to taste.

Per one cup serving: 118 calories, 2g total fat, <1g sat fat, 23g carbohydrates, 4g protein, 204mg sodium, 5g fiber

 

 

 

 

Comments

This sounds absolutely delicious, Judy, and I plan to try out tonight ... minus the potatoes and tapioca :) Thank you! Posted by: KC Thorson | March 7 at 12:44 PM
Wow this sounds good and there isn't many calories or fat. I have been on an all natural diet. I get most of my natural weight loss tips and diet reviews from www.weightnatural.com Posted by: lisa7777 | March 7 at 6:46 PM

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