vegan irish stew

This one-pot, hearty Vegan Irish Stew is so flavourful and can be made on the stove, in an Instant Pot, or in a slow cooker. Vegan-friendly Guinness Beer gives an incredibly rich, deep flavour to the gravy and it&#039;s loaded with chunky, sweet, tender vegetables.  Make it with just veg, or add some optional vegan &quot;meat&quot; or mushrooms to make it even more satisfying and flavourful!

Vegan Irish Stew

oil (,

OPTIONAL beefless tips or portobello mushrooms

onion (, diced)

carrots (,

celery (, diced)

garlic (, minced)

all purpose flour (,

330 mls / 11 oz bottle Guinness (, or any dark stout)

potatoes

¼ head green cabbage (, shredded)

/ 960 mls vegetable stock

/ 60 mls soy sauce (, or Tamari)

salt

black pepper

tbsp sugar

bay leaves

x 4 inch sprigs fresh thyme (, or 1 teaspoon dried)

x 4 inch sprigs fresh rosemary (,

In a large Dutch oven or soup pot (that holds at least 6 quarts / 5.7 litres), add the oil and place over high heat.

When really hot add the beefless tips or mushrooms and sear in the pan until golden on all sides. Scoop them out and put in a bowl or on a plate and set them aside until near the end.

Turn the heat down to medium, then to the same pot (don&#039;t clean it .. we want any stuck-on residue for flavour!), add the onions, carrots and celery. You might also need to add a teeny bit more oil depending on the pan you&#039;re using. If you are not using vegan beef, seitan or mushrooms begin with this step, adding the oil and warming the pan first.

Let them sweat down and just as they are beginning to colour add the garlic.

After about 30 seconds add the flour. Stir it around so everything gets coated and let it cook out for a minute or two to remove the raw flour flavour. If you use cornstarch instead of the flour it will get a bit gloopy and weird but don&#039;t worry, once you add everything else it will be fine.

Pour in the Guinness/stout slowly, stirring as you go, then once it&#039;s all in, give it another really good stir to work out most of the lumps. Don&#039;t worry about any small lumps.

Add the rutabaga/swede, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar and herbs and give it a really good stir.

Bring slowly to a boil stirring frequently, then immediately turn down to medium-low and let it simmer uncovered, stirring occasionally until the potatoes are soft and the gravy is thick. I like to wait until the potatoes are really soft and just starting to break down before I serve. It will take about 45 to 50 minutes, but you can leave it simmering away much longer if you want to. Just turn it down to low and cover with a lid if it&#039;s going to be significantly longer.

About 10 minutes before you are going to serve, add the beefless tips/mushrooms back in and give it a stir.

If you used fresh herbs be sure to pick out the stalks before serving.

https://content.jwplatform.com/videos/jfZa7gsQ.mp4

This one-pot, hearty Vegan Irish Stew is so flavourful and can be made on the stove, in an Instant Pot, or in a slow cooker. Vegan-friendly Guinness Beer gives an incredibly rich, deep flavour to the gravy and it's loaded with chunky, sweet, tender vegetables.  Make it with just veg, or add some optional vegan meat or mushrooms to make it even more satisfying and flavourful!

This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It&#039;s loaded with tons of veggies and smothered in a thick, creamy broth base.

Old-Fashioned Vegan Stew

olive oil

onion (minced)

garlic (minced)

carrots (sliced)

celery (sliced)

baby potatoes (halved)

white mushrooms (sliced & quartered)

peas

Italian seasoning

vegetable broth

19 oz diced tomatoes (canned with garlic)

soy sauce

tbsp balsamic vinegar

rosemary

thyme

cornstarch

water

Sauté Onions

In a large pot, heat olive oil, then add onion and garlic; sauté 3–4 minutes or until onion is translucent.

Add Veggies

Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.

Cook Stew

Add Ingredients

Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.

Add Slurry

In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.

Simmer Stew

Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.

Serve Stew

Vegan Irish Stew with Guinness, hearty veggies, and flavorful herbs is an easy-to-make, one-pot meal that is delicious as can be and ready in no time! See notes for making this recipe GF.

onion,

garlic cloves, minced

carrots,

celery,

– 24 oz. mushrooms (pref. brown), sliced in half

flour

lb. baby potatoes

rosemary (or 1 sprig of fresh)

tomato paste

(16 ounces) Guinness beer (2 cups)

vegetable broth (pref low-sodium)

pink salt + pepper,

Saute

In a large dutch oven or pot, add the oil or water and saute the onion, carrots, and celery for 5 minutes. Add the garlic and saute for 1 minute more. Add the mushrooms and continue to saute for 5 &#8211; 7 minutes until the mushrooms start to sweat.

Add the flour

, and stir into the veggies until no flour streaks are visible.

Simmer

Add the potatoes, tomato paste, stout beer, vegetable broth, and herbs, and give a good stir. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove bay leaves, and herb stems before serving.

Serve

Enjoy in a bowl with a side of crusty bread to soak up the juices. Alternatively, ladle over noodles, quinoa, farro, or cauliflower mash.

Store

Leftovers can be kept in the refrigerator in a sealed container for 5 &#8211; 6 days. Freeze for longer storage, 3 &#8211; 4 months, using freezer-safe containers. Let thaw before reheating. Reheat on the stove over low or in the microwave.

I loved this recipe!! Really affordable to make and sooo creamy &amp; delicious.

I made it with homemade veggie broth, no tomato paste, and substituted sweet potatoes for the potatoes because my son is allergic to nightshades. And since I try to avoid wheat, I used the bit of oat flour I had and some garbanzo flour. It came out wonderful! Thanks for this great recipe, I will make it again and again.

I'm obsessed with this stew!  I made a batch, intending to freeze it, but ended up eating the whole pot in just a few days.  I did substitute a dry red wine (Malbec) for the stout, which added richness and depth, but I'm sure stout or vegetable broth would be just as delicious.  I am making another batch today, and we'll see if any of it makes it to the freezer. 😉 Thank you so much!

Your Vegan Irish Stew recipe is pure comfort food. The combination of herbs and veggies made it so flavourful. Thanks for sharing such a delicious and comforting recipe.

Very moreish stew. Absolutely loved it. Cheers for the recipe,Will definitely be making again.

I think I would omit the Guinness next time. I feel like it gave the stew a bitter aftertaste.  Otherwise it’s great!

Just made the switch to the vegan lifestyle this month. This was one of my first vegan meals, and I ate two bowls so quickly I burned my mouth, haha. Thanks for the recipes!

Looks great but what could I substitute the alcohol with.  I stay away from alcohol.  Thanks

Frugal, filling, and fabulously delicious, my simple vegan Irish stew is really easy to make with just a handful of staple ingredients, and is just the thing to warm you up on chilly autumn evenings!

Simple Vegan Irish Stew

sunflower oil (or other light vegetable oil)

Spanish onion (finely sliced)

leeks

med-large celery (finely diced)

thyme leaves (or ½tsp dried)

bay leaf

carrots

g soy

parsley (chopped)

Heat the oil in a large pan (e.g. a stock pot), and gently fry the onion, leeks, celery, thyme, bay, and carrot for 10 mins.

Add the rest of the ingredients, except the parsley, stir well, cover the pan, bring to the boil, then reduce the heat, and simmer for around 25 minutes, until the carrots and potatoes are tender.

Stir in the parsley, and serve immediately.

Store any leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to three months.

To cook in a slow cooker: follow step 1 above, add the rest of the ingredients, as per step 2, then cook on low for 10 hours or high for 5. Follow step 3.

I made Irish Stew at school with lamb and I have to say I didn't like it. Your recipe looks a lot more appealing and I know my veggie daughter would like this too:-)

No one will miss the meat in this divinely vegan Irish lamb stew. The gravy is creamy, aromatic with spices and loaded with protein and healthful vegetables like carrots, celery and potatoes. A glug of Guinness adds authentic flavor.

Vegan Irish Lamb Stew

extra virgin olive oil

TVP chunks ((also called soy

Salt and black pepper

all-purpose flour

tbsp extra virgin olive oil

onion ((finely chopped))

carrots ((or two large carrots, cut in one-inch rounds))

celery ((finely chopped))

garlic ((minced))

sage

oz Guinness draught stout

mushroom stock

oz frozen wild mushrooms

Worcestershire sauce

vegan butter ((optional, but very, very nice))

parsley ((minced))

Season three cups of hot water with salt and ground black pepper. Add the TVP chunks and soak them in the water for 15-20 minutes until they drink in a good deal of the water and are puffy.

Strain out any remaining water and add the herbs and flour to the TVP chunks. Toss to mix.

Soak and season TVP chunks

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium high heat. Add the TVP chunks in a single layer.

Roast the TVP chunks until golden-brown, about five minutes. Turn them around at intervals to make sure they brown on all sides. Remove the TVP chunks to a plate or bowl and set aside.

Roast TVP chunks

Heat remaining 1 tablespoon oil in the Dutch oven. Leave any browned bits from the soy chunks in - they will add great flavor. Add the onions, celery, carrots, garlic and dried herbs. Sauté the vegetables until the onions are translucent.

Add the Guinness to the pot and bring to a boil. Let the veggies simmer in the Guinness for five minutes. Add two cups mushroom stock or water, then add the potatoes and mushrooms.

Add the bay leaf to the pot. Bring the stew to a boil, lower heat to a simmer and let the stew simmer 20-30 minutes. This gives the vegetables time to cook until they&#39;re very tender and it develops all the flavors in the stew. If the stew looks thin, mash a few potatoes with a ladle to thicken it.

Add the vegan Worcestershire sauce and vegan butter to the pot. Check seasoning and add salt and ground black pepper as needed.

Turn off heat and garnish the stew with parsley.

Make the stew

I  have made this numerous times now and it's always a hit, even with meat eaters. We usually have it with some crusty bread. Delicious

Absolutely delicious. I used Fable plant based braised beef

I must be blind...when do you add the butter? :)

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Old-Fashioned Vegan Stew

Vegan Irish Stew

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Top 5 vegan irish stew recipes from across the web

The most viewed vegan irish stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Irish Stew

Old-Fashioned Vegan Stew

Vegan Irish Stew

Simple Vegan Irish Stew

Vegan Irish Lamb Stew

The most viewed vegan irish stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine