Katie:

All measurements are approximate, and it probably doesn't
matter if you're off by a lot.

Saute over medium heat:

1 cup diced red bell pepper
1 cup diced red onion
1 cup diced celery

in 2 tablespoons of olive oil until onions just start to brown.
Add half of a 6 ounce can (about 5 tablespoons) of tomato paste
and keep mixing and frying for about 2 minutes.

Add

3 cups cubed (about 3/4 inch) red potatoes
1 cup chopped (about 3/4 inch) peeled carrots
1 turnip, peeled and cubed
2 rutabagas, peeled and cubed
1 bottle Guinness stout
2 cups fake beef broth (I use Better Than Boullion No-Beef Base)
1 teaspoon dried oregano
1 teaspoon dried basil

Mix.  Liquid should just cover the vegetables, so adjust
amounts accordingly.

Bring to boil, then reduce to simmer, cover, and cook until
potatoes are getting tender but not quite done.

Add

1 cup chopped green beans
2 cups baby kale
Salt to taste (start with a teaspoon)
Pepper to taste (start with a teaspoon)

Simmer for 5-10 minutes until potatoes are done.

Optionally mix 1 tablespoon cornstarch in a few ounces of
water, then add to the stew to thicken it.  Mix well.

-- 
Bruce