Vegetarian Irish Stew
We are all a little bit Irish when it comes to St. Patrick's Day and Irish Stew. We've remade this traditional Irish Stew Recipes into a vegetarian recipe using our Dominex Eggplant Meatballs.
Ingredients 1 Box of Dominex Eggplant Meatballs
1 tablespoon olive oil
1 medium onion, chopped
4 large carrots, peeled and chopped
½ cup of celery, diced
1 tablespoon of minced garlic
1 teaspoon of dried thyme
6 tablespoons all-purpose flour
6 cups vegetable stock
1 ½ pounds red potatoes, diced
½ cup of frozen or canned peas
In a 4-quart pot or Dutch oven, heat olive oil and brown meatballs. Remove from pan. Reduce heat and add onion, carrots, garlic, celery, thyme, salt and pepper. Cook until slightly soft, from 3-5 minutes. Sprinkle in flour and cook for 1 minute, stirring constantly. Add broth. Stir. Add potatoes and return meatballs to the pan. Bring to a low boil and cook 15-18 minutes until potatoes are tender. Serve.