Name: Vegan Irish Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tablespoon oil; 1 cup onion (chopped); 4 cloves of garlic (minced); 1 cup chopped carrots (chopped into ½ inch pieces); 1 cup celery (chopped); 3 tablespoons of flour (, use a gf blend or a mix of rice flour and cornstarch/tapioca starch for gluten-free ); 2 bay leaves; 2 small to medium potatoes (, peeled and diced into 3/4 inch slices); 1/2 cup chopped turnip or parsnip; 4 ounces quartered mushrooms; 2 teaspoons dried thyme or thyme and rosemary; 3 cups stock, (preferably mushroom stock or beef flavored stock or use veggie stock); 8 ounces beer of choice, (Guinness or other stout , (or use alcohol free beer or more stock)); ½ teaspoon of salt, (depends on salt content of the stock); ½ teaspoon black pepper; 1 tablespoon soy sauce (, tamari for gluten-free ); green onion and black pepper for garnish

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This easy 1 Pot 30 minute Vegan Irish Stew comes together within minutes with simple ingredients and has the most comforting, round and earthy flavor. Leftovers keep for days and will taste even better the next day. Make it for dinner tonight!

There is nothing quite as comforting as a big bowl of stew. This recipe for vegan stew is super easy made with simple ingredients that bring a lot of flavor!

Traditional Irish stew is made with pork or beef and often stout or cider is added. And while we do skip the meat and use a satisfying mix of potatoes, mushrooms and carrots instead, we also add beer to give this stew its deep earthy flavor.

The stew is thickened with flour but you could add cornstarch instead. Also feel free to play around with the veggies. Sweet potatoes would be nice here and so would be peas or even asparagus.

Got some vegan protein left from a past dinner or some vegan sausage? Toss it right in.

More vegan 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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5 from 11 votes

Vegan Irish Stew

This easy Irish Stew comes together within minutes with simple ingredients and has the most comforting, round and earthy flavor. Leftovers keep for days and is will taste even better the next day. 1 Pot 30 minute meal

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: european

Keyword: irish stew, vegan stew recipes

Servings: 4

Calories: 226kcal

Author: Vegan Richa

Ingredients

1 tablespoon oil
1 cup onion chopped
4 cloves of garlic minced
1 cup chopped carrots chopped into ½ inch pieces
1 cup celery chopped
3 tablespoons of flour , use a gf blend or a mix of rice flour and cornstarch/tapioca starch for gluten-free
2 bay leaves
2 small to medium potatoes , peeled and diced into 3/4 inch slices
1/2 cup chopped turnip or parsnip
4 ounces (113.4 g) quartered mushrooms
2 teaspoons dried thyme or thyme and rosemary
3 cups (700 ml) stock, preferably mushroom stock or beef flavored stock or use veggie stock
8 ounces (250 ml) beer of choice, Guinness or other stout , (or use alcohol free beer or more stock)
½ teaspoon of salt, depends on salt content of the stock
½ teaspoon black pepper
1 tablespoon soy sauce , tamari for gluten-free
green onion and black pepper for garnish

Instructions

In a large saucepan, add oil and heat over medium heat. Once oil is hot, add onion, garlic and a good pinch of salt. Mix well. Cook for 2 minutes.
Add in carrots and celery and cook until onions starts to turn translucent.
Add in flour and bay leaves and mix in, cook for a minute for flour to get roasted. Then add in ½ cup of stock to mix in. Add rest of the stock and mix in.
Add vegetables and spices and mix in. Add in beer, salt, black pepper and soy sauce and mix in.
Bring to a good boil, reduce the heat to medium-low, and continue to cook for about 30 minutes or until the potatoes are tender to preference.
Taste and adjust salt to flavor add in more soy sauce or black pepper if needed. Add a few drops liquid smoke for additional flavor ( optional)
Take off the heat, remove and discard bay leaves, garnish with green onion or parsley and serve with sourdough, garlic bread, artisan bread etc

Notes

Beer substitute: add more mushroom stock. Apple cider is also a great substitute.
Leftovers should be transfered to the fridge within two hours. Store leftovers in an airtight container and eat within four days.
Soyfree: Omit the soy sauce and use either salt, chickpea miso or nutritional yeast for added flavor.
Vegan meat addition: Add vegan sausage or beef with the celery and carrots and sauté.
Instant pot: Follow steps 1-4 on sauté. Then mix really well to pick any stick bits. Close the lid and pressure cook for 8 minutes. Quick release after 5 minutes. The stew won’t be very thick at this point. Add 1 teaspoon cornstarch mixed with 2 tbsp water and mix in. Sauté for 3-5 mins to thicken.

Nutrition

Nutrition Facts

Vegan Irish Stew

Amount Per Serving

Calories 226 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Sodium 498mg22%

Potassium 878mg25%

Carbohydrates 40g13%

Fiber 6g25%

Sugar 7g8%

Protein 6g12%

Vitamin A 5842IU117%

Vitamin C 31mg38%

Calcium 61mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

the base of a good stew is sauteed onions, celery, and chopped carrots
flour is added for thickening
veggies: a satisfying blend of starchy potatoes, turnips or parsnips
soy sauce and mushrooms up the umami of this recipe
seasonings: bay leaf, thyme and rosemary, salt, and pepper
as a liquid, I use stock, preferably mushroom stock or beef-flavored stock and beer

Tips:

You could skip the beer and add more mushroom stock. Apple cider is also a great substitute.
A few drops of liquid smoke will help add a delicious smoky flavor
Leftovers should be transfered to the fridge within two hours. Store leftovers in an airtight container and eat within four days.

How to make Vegan Irish Stew

In a large saucepan, add oil and heat over medium heat. Once the oil is hot, add onion, garlic, and a good pinch of salt. Mix well.

Add in carrots and celery and cook until onions starts to turn translucent.

Add in flour and bay leaves and mix in, cook for a minute for the flour to get roasted.

Then add ½ cup of stock to mix in. Add rest of the stock and mix in.

Add vegetables and spices and mix in. Add in beer, salt black pepper and soy sauce and mix in.
Bring to a good boil, reduce the heat to medium-low, and continue to cook for about 30 minutes or until the potatoes are tender to preference.

Taste and adjust salt to flavor add in more soy sauce if needed. And more black pepper to taste. Take off the heat, and garnish with some green onion or parsley , remove and discard bay leaves and serve.

Storage

Store in the fridge for upto 3 days.

Vegan Irish Stew

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