Vegan Traditional Irish Stew
Cozy up with a hearty bowl of Vegan Traditional Irish Stew, a plant-based twist on the classic comfort food. Packed with wholesome vegetables like carrots, parsnips, baby potatoes, and cremini mushrooms, this stew is robust, nourishing, and filling. Infused with aromatic rosemary, thyme, and bay leaves, and simmered in a rich broth enhanced by a splash of vegan-friendly Guinness or dark beer, this dish delivers depth of flavor in every bite. Thickened with a touch of flour for a luscious texture, this one-pot meal is perfect for chilly evenings or St. Patrick's Day celebrations. Ready in just 80 minutes, this easy vegan Irish stew makes six generous servings and pairs beautifully with crusty bread for a complete, soul-warming meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 medium carrots
- 2 large parsnips
- 3 celery stalks
- 1.5 pounds baby potatoes
- 12 ounces cremini mushrooms
- 4 cloves garlic
- 4 cups vegetable broth
- 1 cup guinness (vegan-friendly) or dark beer
- 2 tablespoons tomato paste
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion, slice the carrots and parsnips into thick chunks, chop the celery, and halve the baby potatoes. Slice the mushrooms into thick pieces.
Add the diced onion to the pot and sauté for 5 minutes until softened.
Add the sliced carrots, parsnips, celery, and baby potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
Mince the garlic cloves and add them to the pot. Stir well and cook for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Pour in the vegetable broth and vegan-friendly Guinness (or dark beer). Stir to combine.
Add the tomato paste, thyme sprigs, rosemary sprigs, bay leaves, salt, and black pepper. Stir well.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes, stirring occasionally.
After 40 minutes, uncover the pot. Taste and adjust seasoning if needed, removing the herb sprigs and bay leaves.
Let the stew simmer uncovered for an additional 10 minutes to thicken the broth further.
Garnish the stew with chopped parsley before serving. Serve hot with crusty bread (optional).
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5307 mg | 231% | |
| Total Carbohydrate | 302.4 g | 110% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 61.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 626 mg | 48% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 8790 mg | 187% | |
*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.
