Hearty Irish Stew

Soak the optional dried mushrooms in ½ cup water for 30 minutes then remove them, transferring to a cutting board while reserving the soaking liquid for step 7.

Finely chop the soaked mushrooms into a mince along with garlic cloves. Chop together until the mushrooms and garlic somewhat resemble a paste. Set aside.

Heat a large stovetop pot or dutch oven over medium-high heat. Once hot, place the portobello mushrooms caps gill side up and allow to brown for 4–5 minutes. As the mushrooms sear they will begin to release moisture, turn over and allow the other side to sear for another 2–3 minutes. Remove the mushrooms and their juices from the pot and set aside.

With the heat on medium-high add the mushroom garlic paste from step 2 and cook for 3–4 minutes.

Add the leeks and celery to the pot and cook until they soften for about 4–5 minutes. Add the carrots and sauté together for 5 minutes.

Add the tomato paste, and stir until all the vegetables are evenly coated, then add the arrowroot powder, thyme, rosemary, and sage, and stir well to combine.

At this point you may notice a brown layer on the bottom of the pot, add the reserved mushroom stock, if using, vegetable broth, and water to deglaze the pot and get the brown bits off of the bottom. You’ll need to scrape your spoon or silicone spatula in a circular motion across the bottom of the pot to make sure everything comes up.

Add the rest of the ingredients except for mushroom caps, maple syrup, optional salt and pepper, and parsley, and bring back to a gentle boil. After the stock has started to boil, reduce the heat to low. Cover with a lid and simmer for 40 minutes or until the stew has thickened and the vegetables are very tender.

Add in the remaining ingredients, except for the parsley. Check for taste and adjust the seasoning to your liking.

Simmer the vegetables and mushrooms, uncovered for 10 minutes more.

Remove from the heat. If you used fresh herbs, remove the rosemary sprigs, thyme springs, and bay leaves.

Dish between 4 serving bowls and sprinkle the fresh parsley on top.