Sometimes there’s no substitute for the flavor meat brings to the table. This seems to be especially true for soups and stews where the meat has a big chance to shine with its luscious goodness melting into the broth.
This past St. Patrick’s Day I made a beef and Guinness stew, and I also spun it off into a vegetarian tempeh version that had quite a bit of flavor in its own right.
I served it with a brown Irish soda bread and Guinness, as usual!
Here’s how I did it.
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