This easy vegan Irish stew comes together in minutes with simple ingredients and has the most comforting, round and earthy flavor. Keep leftovers for a few days and taste even better the next day. Make it for dinner tonight!
There’s nothing quite as comforting as a big bowl of stew. This vegan stew recipe is made with simple ingredients that pack a punch of flavor!
Traditional Irish stew is made with pork or beef and often stout or cider is added. And while we skip the meat and instead use a satisfying mix of potatoes, mushrooms and carrots, we also add beer to give this stew its deep earthy flavor.
Stew is thickened with flour, but you can add cornstarch instead. Also feel free to play around with the veggies. Sweet potatoes would be lovely here and so would peas or even asparagus.
Have some vegan protein left over from last night’s dinner or some vegan sausage? Toss it right in.
More Vegetarian Soups and Stews:
Vegan French Onion Soup
Vegan Hot and Sour Soup with Ramen
Vegan Lentil Mushroom Stew
Green Chili Enchilada Soup
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Vegan Irish Stew
This easy Irish stew comes together in minutes with simple ingredients and has the most comforting, round and earthy flavor. Leftovers will taste better the next day if left over for a few days. Make it for dinner tonight!
Serving: 4
Calories: 226kcal
Materials
- 1 table spoon the oil
- 1 the cup onion to cut
- 4 cloves garlic minced meat
- 1 the cup chopped carrots Cut into ½ inch pieces
- 1 the cup Celery to cut
- 3 table spoon flour For gluten-free use a GF mix or a mix of rice flour and cornstarch/tapioca starch.
- 2 bay leaf
- 2 Small to medium potatoes Peel and cut into 3/4 inch slices
- 1/2 the cup Chopped turnips or parsnips
- 4 ounce (113.4 g) Quarter mushrooms
- 2 teaspoon Dried thyme or thyme and rosemary
- 3 the cup (700 Milli) stock Especially mushroom stock or beef flavored stock
- 8 ounce (250 Milli) Beer of choice Guinness or other stout
- ½ teaspoon of salt, Depending on the salt content of the stock
- ½ teaspoon Bell pepper
- 1 table spoon I am Willow Tamari for gluten-free
- Green onion and black pepper for garnish
instructions
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Add oil to a large saucepan and heat over medium heat. When the oil is hot, add onion, garlic and a pinch of salt. Mix well. Cook for 2 minutes.
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Add the carrots and celery and cook until the onions start to become translucent.
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Add the flour and bay leaves and mix, cooking for a minute to allow the flour to brown. Then add ½ cup stock to mix. Add the remaining stock and mix.
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Add vegetables and spices and mix. Add beer, salt, black pepper and soy sauce and mix.
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Bring to a good boil, reduce heat to medium-low, and continue to cook for about 30 minutes or until potatoes are as tender as desired.
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Add more soy sauce or black pepper if needed Taste and adjust salt to taste. Add a few drops of liquid smoke for extra flavor (optional).
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Remove from heat and remove bay leaves, garnish with green onions or parsley and serve.
Comment
- Beer Options: Add more mushroom stock. Apple cider is also a great option.
- Leftovers should be transferred to the refrigerator within two hours. Store leftovers in an airtight container and eat within four days.
- sowfree: Skip the soy sauce and use salt, chickpea miso or nutritional yeast for extra flavor.
- Vegan meat addition: Add vegan sausage or beef with celery and carrots and sauté.
- instant pot: Follow steps 1-4 to sauté. Then mix very well to pick up any sticky bits. Close the lid and pressure for 8 minutes. Quick release after 5 minutes. The stew will not be too thick at this point. Mix 1 teaspoon of cornstarch with 2 tablespoons of water and mix. Fry for 3-5 minutes to thicken.
nutrition
nutrients
Vegan Irish Stew
No. per job
calories 226
36 calories from fat
% Daily Value*
thick 4g6%
0.4 grams of saturated fat3%
Sodium 498 mg22%
potassium 878 mg25%
carbohydrates 40 grams13%
6 grams of fiber25%
7 grams of sugar8%
protein 6 grams12%
Vitamin A 5842IU117%
Vitamin C 31 mg38%
calcium 61 mg6%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- A good stew base is onions, celery and chopped carrots
- Flour is added to thicken
- Vegetables: A satisfying mix of starchy potatoes, turnips or parsnips
- Soy sauce and mushrooms are the umami of this recipe
- Spices: bay leaves, thyme and rosemary, salt and pepper
- As for liquid, I use stock, preferably mushroom stock or beef flavored stock and beer
Suggestion:
- You can skip the beer and add more mushroom stock. Apple cider is also a great option.
- A few drops of liquid smoke will help add a delicious smoky flavor
- Leftovers should be transferred to the refrigerator within two hours. Store leftovers in an airtight container and eat within four days.
How to Make Vegan Irish Stew
Add oil to a large saucepan and heat over medium heat. When the oil is hot, add onion, garlic and a pinch of salt. Mix well.
Add the carrots and celery and cook until the onions start to become translucent.
Add the flour and bay leaves and mix, cooking for a minute to allow the flour to brown.
Then add ½ cup stock to mix. Add the remaining stock and mix.
Add vegetables and spices and mix. Add the beer, salt, black pepper and soy sauce and mix.
Bring to a good boil, reduce heat to medium-low, and continue to cook for about 30 minutes or until potatoes are as tender as desired.
Add more soy sauce if needed Taste and adjust salt to taste. And more black pepper to taste. Remove from the heat, garnish with some green onions or parsley, remove the bay leaves and serve.
storage
Store in the refrigerator for up to 3 days.