Vegetarian Traditional Irish Stew
Cozy up with a bowl of comfort with this Vegetarian Traditional Irish Stew, a plant-based take on the iconic recipe. Brimming with hearty root vegetables like carrots, parsnips, celeriac, and Yukon Gold potatoes, this stew delivers authentic Irish flavors with a modern vegetarian twist. Earthy mushrooms and optional barley add depth and texture, while fresh thyme, parsley, and bay leaves infuse the broth with aromatic goodness. Simmered to perfection, this one-pot dish is ideal for a warming dinner, especially when paired with crusty bread or traditional Irish soda bread. Perfect for vegetarians and those seeking a wholesome meal packed with nutrients, this stew is as satisfying as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 3 cloves (minced) garlic
- 3 medium (peeled and sliced into thick rounds) carrots
- 3 medium (peeled and sliced into thick rounds) parsnips
- 1 small (peeled and diced) celeriac (celery root)
- 4 medium (peeled and quartered) Yukon Gold potatoes
- 2 cups (cremini or button, sliced) mushrooms
- 6 cups vegetable stock
- 4 sprigs fresh thyme
- 2 tablespoons (chopped, plus extra for garnish) fresh parsley
- 2 bay leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.5 cup (rinsed) barley (optional, for added texture)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced carrots, parsnips, diced celeriac, quartered potatoes, and mushrooms to the pot. Stir well to coat the vegetables in the oil.
Pour in the vegetable stock and add the fresh thyme sprigs, chopped parsley, and bay leaves. Season with salt and black pepper.
If using barley, stir it into the stew at this stage.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45-50 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Taste the stew and adjust the seasoning with additional salt or pepper as needed.
Remove the thyme sprigs and bay leaves before serving.
Ladle the stew into bowls, garnish with additional chopped parsley, and serve hot with crusty bread or soda bread on the side.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6537 mg | 284% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 72.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 786 mg | 60% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 9320 mg | 198% | |
*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.
