Vegan Irish Stew

4.95 from 18 votes

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

Cook Time40

Total Time50

Course: Main Course

Cuisine: european

Keyword: irish stew, vegan stew recipes

Servings:

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 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, Vegan stout beer such as 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

US Customary - Metric

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

Video

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