Irish Vegetable Stew
This simple peasant dish is satisfying all year round – don’t save it for St. Patrick’s Day!
- 1 yellow onion, quartered and sliced
- 1 garlic clove, minced
- 1 t. caraway seeds
- ¼ c. all-purpose flour
- 2 c. vegetable stock
- 1 c. white wine (can substitute an additional cup of vegetable stock)
- 1 bay leaf
- 1 t. dried thyme
- 3 medium carrots, peeled and sliced (about a cup)
- 4-5 medium potatoes, peeled and diced (about 3 cups)
- ½ medium green cabbage, shredded (about 5 cups)
- One 15-ounce can Cannelini or other white beans, rinsed and drained
- Salt and freshly ground black pepper to taste
In a large pot, sauté the onion, garlic, and caraway seeds in a little water until onions soften, about 5 minutes. Sprinkle the ¼ cup of flour over the onions and mix well to coat. Add the vegetable stock and white wine (if using). Stir until flour is dissolved.
Add the bay leaf, thyme, potatoes, carrots, and cabbage. Cover and simmer for 15 minutes.
Add the white beans and simmer for an additional 10 minutes, or until vegetables are soft. Add salt and black pepper to taste.
Serve with warm Irish soda bread for a real taste of the Emerald Isle!
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