Step 1

In a large Dutch oven or soup pot (that holds at least 6 quarts / 5.7 litres), add the oil and place over high heat.

Step 2

When really hot add the beefless tips or mushrooms and sear in the pan until golden on all sides. Scoop them out and put in a bowl or on a plate and set them aside until near the end.

Step 3

Turn the heat down to medium, then to the same pot (don't clean it .. we want any stuck-on residue for flavour!), add the onions, carrots and celery. You might also need to add a teeny bit more oil depending on the pan you're using. If you are not using vegan beef, seitan or mushrooms begin with this step, adding the oil and warming the pan first.

Step 4

Let them sweat down and just as they are beginning to colour add the garlic.

Step 5

After about 30 seconds add the flour. Stir it around so everything gets coated and let it cook out for a minute or two to remove the raw flour flavour. If you use cornstarch instead of the flour it will get a bit gloopy and weird but don't worry, once you add everything else it will be fine.

Step 6

Pour in the Guinness/stout slowly, stirring as you go, then once it's all in, give it another really good stir to work out most of the lumps. Don't worry about any small lumps.

Step 7

Add the rutabaga/swede, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar and herbs and give it a really good stir.

Step 8

Bring slowly to a boil stirring frequently, then immediately turn down to medium-low and let it simmer uncovered, stirring occasionally until the potatoes are soft and the gravy is thick. I like to wait until the potatoes are really soft and just starting to break down before I serve. It will take about 45 to 50 minutes, but you can leave it simmering away much longer if you want to. Just turn it down to low and cover with a lid if it's going to be significantly longer.

Step 9

About 10 minutes before you are going to serve, add the beefless tips/mushrooms back in and give it a stir.

Step 10

If you used fresh herbs be sure to pick out the stalks before serving.