Vegan Irish Stew
Warm, hearty, and brimming with rich, comforting flavors, this Vegan Irish Stew is the ultimate plant-based take on a classic. Made with tender baby potatoes, wholesome carrots, earthy mushrooms, and parsnips, this stew is simmered in a robust vegetable broth infused with fresh thyme, vegan Worcestershire sauce, and an optional splash of Guinness for a deep, malty flavor. Thickened to perfection with a cornstarch slurry, this one-pot wonder comes together in under an hour and is perfect for cozy weeknight dinners. Serve piping hot and garnished with fresh parsley for a bowl of nourishing comfort food that’s both satisfying and entirely vegan. Ideal for St. Patrick’s Day or any chilly evening, this stew is proof that plant-based eating can be bold, flavorful, and deeply satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 medium parsnips
- 2 stalks celery stalks
- 500 grams baby potatoes
- 300 grams mushrooms (cremini or button)
- 2 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 4 cups vegetable broth
- 1 cup Guinness or other stout beer (optional)
- 2 bay leaves
- 3 sprigs fresh thyme
- 0.5 teaspoons ground black pepper
- 1 teaspoons salt
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes until the onion is translucent and fragrant.
Peel and chop the carrots and parsnips into bite-sized pieces. Slice the celery and cut the baby potatoes in half if they're large. Clean and quarter the mushrooms.
Add the carrots, parsnips, celery, and potatoes to the pot. Sauté for 5-6 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by adding the vegan Worcestershire sauce and, if using, the stout beer. Scrape up any browned bits from the bottom of the pot.
Pour in the vegetable broth, and add the bay leaves, thyme sprigs, salt, and black pepper. Bring the stew to a gentle boil.
Once boiling, reduce the heat to low, cover, and let the stew simmer for 20 minutes or until the potatoes and vegetables are tender.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour this mixture into the stew, stirring continuously, to thicken the liquid.
Simmer the stew for an additional 5 minutes, then remove it from the heat. Discard the bay leaves and thyme sprigs.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 57.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 7007 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
