Veggie Stew With Stout

Sass Muffin

Coffee Queen ☕🩺
Gold Site Supporter
4 T corn oil
3 medium onions OR 3 medium leeks (slice leeks-dice the onions)
1 each) large sliced parsnip, carrot, potato and turnip
1 c diced celery
4 c veggie stock
2 c stout beer
1 c barley
1/2 c chopped fresh parsley
1/4 t each) rosemary, thyme and marjoram
salt and pepper

In large pot saute the leeks (or onion) in oil until soft.
Add all remaining vegetables and cook for a few minutes.
Add the stock, beer, barley and parsley.
Add the herbs and bring to a boil.
Reduce and simmer for an hour.
Season with salt and pepper.