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Vegan Irish Stew
5 from 54 votes

Vegan Irish Stew

This vegan Irish stew is a hearty, savory dish combining diced potatoes, root vegetables, mushrooms, and herbs simmered in a rich broth enhanced with beer and soy sauce. The stew's thickened base offers a comforting texture, while the blend of thyme, bay leaves, and optional liquid smoke provides depth and warmth. Ideal for a filling meal paired with crusty bread, it’s a robust plant-based interpretation of the classic stew.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 226 kcal
Course: Main Course
Cuisine: European

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Add in carrots and celery and cook until onions starts to turn translucent.
  3. 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.
  4. Add vegetables and spices and mix in. Add in beer, salt, black pepper and soy sauce and mix in.
  5. 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.
  6. 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)
  7. 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

  • Use more mushroom stock or apple cider as a substitute if avoiding beer.
  • Store leftovers in an airtight container in the fridge and consume within four days.
  • Omit soy sauce to make the stew soy-free, using salt, chickpea miso, or nutritional yeast for flavor instead.
  • For added protein, incorporate vegan sausage or beef by sautéing with celery and carrots.
  • Instant Pot method: sauté aromatics then pressure cook for 8 minutes, quick release after 5, thicken with cornstarch slurry and sauté further.

Nutrition Information

Calories 226kcal (11%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 0.4g (2%) Sodium 498mg (21%) Potassium 878mg (19%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 5842IU (117%) Vitamin C 31mg (34%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 0.4g 2%
Sodium 498mg 21%
Potassium 878mg 19%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 5842IU 117%
Vitamin C 31mg 34%
Calcium 61mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.