1/2 cup pearl onions, peeled
7-8 cloves garlic, sliced
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon Bragg’s Liquid Aminos (soy sauce or tamari if you don’t have it)
1 tablespoon olive oil
1 container Trade Joe’s Beef-less Strips
4oz shiitake mushrooms, stems removed and torn into bite-sized pieces
1 bottle Dark Truth Stout
3 medium carrots, peeled and sliced
3 cups cubed potatoes (I used a mix of yukon gold and purple potatoes)
2 stalks celery, sliced
1 tablespoon tomato paste
1 tablespoon fresh rosemary, minced
2 teaspoons fresh black pepper
1 bay leaf
6 cups vegan stock (I used a combination of “Not-Beef” bouillon and a mushroom stock)
2 tablespoons corn starch, dissolved in a small amount of water