This is a very satisfying winter meal.

Somewhat Vague Instructions (because it’s hard to screw this up):
Peel a handful of garlic cloves, peel and halve 10ish shallots. Sautee shallots and garlic in olive oil, until they smell delicious, then add a couple handfulls of the cutest tiny button mushrooms you can find and sautee a bit more.
When things start to look a bit toasty and you’re afraid it’s going to start burning, add 1 cup red wine, 2 cups broth, rosemary, thyme, salt pepper, 1 tbsp Bragg’s and 1 tbsp maple syrup.
While that heats up, dice a few carrots, potato, sweet potato and/or turnip and your preferred protein. I used a package of Tofurkey Breakfast Links, and I’ve also used tempeh. The tempeh is good, but the Breakfast Links definitely felt more authentic for an Irish stew. Bring it to a boil and let it simmer, covered, until the veggies are tender.
Here’s the tricky part: to thicken the gravy I carefully sprinkled arrowroot powder into it, stirred, and repeated until I was happy with the consistency. Most recipes say to take some broth out, mix it with arrowroot or flour and then mix it back in. . .but that never works for me. The arrowroot just gets clumpy and no amount of whisking will save it. So I prefer to lightly dust the stew a few times. If you have a sifter, try that.
I ate it with Schnicken Brot from the Gingerbread House. It’s a dense, chewy sourdough. It’s a real comfort-food meal for me, and I end up with most of a bottle of wine left over. :)
