Updated Irish Stew

• 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

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.

olive oil, pearl onions, carrot, flour, seitan, bacon, clove garlic, fresh thyme, stout beer, vegetable broth, butternut squash, edamame

Taken from www.vegetariantimes.com/recipe/updated-irish-stew/ (may not work)