courtesy of Vegetariantimes.com

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen.

Ingredients
1 Tbs. vegetable oil
8 oz. mushrooms, halved
2 cloves garlic, minced (2 tsp.)
1 medium leek, white part only, diced (1 cup)
3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 ½ cups)
1 ½ tsp. tomato paste
1 15-oz. can crushed tomatoes
1 ½ cups low-sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
½ cup lager beer
1 ½ Tbs. quick-cooking tapioca
1 cup shredded cabbage
1 Tbs. white miso
2 Tbs. chopped parsley

Method

1. Heat 1/2 Tbs. oil in large pot over medium heat.
2. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned.
3. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes.
4. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes.
5. Add tomatoes, broth, and thyme sprigs; bring to a boil.
6. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
7. Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often.
8. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens.
9. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.