I want to announce another Blog Well Done Live cooking event on StreamingGourment.com!  This time I’ll be making

Vegan Irish Stew

Just in time for St. Paddy’s Day!  The event will happen on Saturday, March 14th at 2:00 Central time.  (That’s pm, not am…)

If you are interested, click this link:

http://www.ustream.tv/channel/blog-well-done-cooks

And if you want to participate live can dial in:

Conference Dial-in Number: (218) 339-4600
Participant Access Code: 645838#

Also, if anyone wants to cook along, here is the recipe:

Vegan Irish Stew

You will need:

• 6 tablespoons olive oil, divided
• 1 package seitan
• 2 medium yellow onions, diced
• 1 leek, sliced
• 2 carrots, sliced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 2 pounds potatoes, peeled and cubed
• 3 cups veggie stock
• 1 can Guinness
• 2 sprigs thyme
• 1 sprig rosemary

Put two tablespoons of olive oil in a soup pot over high heat.  When the oil is hot, add the seitan and brown on both sides, 3-5 minutes per side.  Remove the seitan from the pot.

Put the rest of the olive oil in the pot and wait until hot.  Add the onions, leeks, carrots, and a healthy pinch of salt.  Cook until the carrots are soft, about 7 minutes.

Add the tomato paste and flour and cook for 60 seconds.

Add potatoes, stock, and Guiness to the stew and bring to a boil.  Lower the heat to medium.  Tie the thyme around the rosemary and put it in the broth.  Continue cooking until the potatoes are fork tender.  Add the seitan back and cook for another minute or two.  Remove the thyme and rosemary before serving.

If the stew is more like a soup, add 1 tablespoon of cornstarch to two tablespoons of water.  Stir and add to the stew.  It’s not perfect, but it will thicken up the stew after a few minutes.

Thanks to lc347 for the image.