Updated Irish Stew

Ingredients

• 1 Tbs. olive oil
• 10 small frozen pearl onions
• thawed
• 1 medium carrot
• cut into 1/2-inch pieces (23 cup)
• 1 Tbs. flour
• 4 oz. seitan
• cut into 1-inch pieces
• 2 slices smoky tempeh bacon
• cut into 1/2-inch pieces
• 1 clove garlic
• minced (1 tsp.)
• 1 tsp. fresh thyme
• chopped
• 1 cup stout beer
• 1 14-oz. can low-sodium vegetable broth
• 6 oz. butternut squash
• cut into 1/2-inch cubes (1 cup)
• 13 cup frozen shelled edamame

Instructions

1. Heat oil in saucepan over medium-high heat.
2. Add onions and carrot, and cook 5 minutes.
3. Stir in flour, and cook 2 minutes more.
4. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
5. Pour in beer, and bring mixture to a boil.
6. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom.
7. Add vegetable broth and butternut squash, and bring to a simmer.
8. Reduce heat to medium-low, and cook 20 minutes.
9. Add edamame and cook 10 minutes more.
10. Season with salt and pepper, and serve.