3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
12 large cremini mushrooms, thickly sliced
2 medium carrots, chopped
3 medium potatoes, cubed
2 tablespoons garam masala, to taste
1 cup black beer (leftover flat beer is fine)
3 tablespoons soy sauce
1 bay leaf
2 cups vegetable broth or water, as needed
1 teaspoon potato starch or cornstarch
1. Heat oil in a pot and sauté onion and garlic until it starts to color. Add vegetables and toss well. Sprinkle with garam masala and mix well.
2. When fragrant, add beer and soy sauce. Add bay leaf and liquid to just cover the veggies. Bring to a boil, reduce heat and simmer, covered, until potatoes are tender. Mix starch with small amount of water.
3. Add starch and water mixture to broth, to thicken as desired. Stir like mad until thick.
Source of recipe: I iron-cheffed this recipe on the first real cold day of autumn, when I wanted a hot, satisfying stew.