1/2 lb. small potatoes (I used rainbow fingerling)

3 T. olive oil

4 T. flour

salt and pepper

pinch of cayenne

3 T. butter (your preferred plant based)

1 large yellow onion

3 cloves of garlic

4 T. tomato paste

1 1/4 cups Guinness

3 carrots (again, I used rainbow)

3 tsp. thyme

3 cups of mushrooms (I used baby Bellas and one regular portobella)

2 cups vegetable broth

Roughly dice all of the vegetables. Drizzle olive oil into a large pot, over medium high heat and add onions, carrots and potatoes. Season with salt, pepper, cayenne and thyme. Continue cooking until the onions become soft. Add the tomato paste and butter to the pot and stir well to coat the vegetables. In a large bowl, lightly toss the chopped mushrooms with the 4T. of flour. Add the mushrooms to the pot and stir together until the flour is entirely incorporated with the buttery tomato paste. Continue to cook for a few minutes while stirring. Next add in the Guinness and vegetable stock. Once the stew comes to a boil, turn the heat to low, cover and let simmer for about 20 minutes or until all the vegetables are tender and cooked through. Garnish with fresh chopped parsley.