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VEGAN IRISH STEW

30 mins Cook
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Vegan Irish Stew is a delicious dish of chunky vegetables and succulent mushrooms wrapped in a delicious gravy sauce and infused with Guinness and delicious herbs!

Patrick’s Day (or any day) bring a warm and comforting bowl of delicious vegan Irish Stew made with premium, healthy ingredients and herbs!

Here’s a new dish we know you’ll love too!

Why We Love This Recipe!

  • A simple one-pot recipe that makes preparation and clean-up a breeze!
  • This veggie-packed food-based Irish stew makes a healthy addition to your diet.
  • This recipe is perfect for any type of cooking (new to being a chef) and uses easy-to-find, everyday ingredients!

Ingredient Notes

  • Aromatics—usually a combination of onions, celery, carrots, and garlic—make a great base for the stew’s taste, texture, and color.
  • Mushrooms – Mushrooms are meaty and rich in vitamins, making them an excellent substitute for meat often found in Irish stews.
  • Potatoes – For more flavor you can use your favorite potatoes or whatever you have on hand. We recommend red, white or Yukon as it will hold its shape as it cooks. And you don’t have to strip it!
  • Guinness – we love the pungent smell of a bottle of black bear added to the stew. You can skip the beer and use vegetable broth or water if you prefer.
  • Vanilla – A simple blend of vanilla, thyme and rosemary. Available both fresh and dry. We use fresh herbs and after cooking we remove all the stems.
  • Flour – We use whole wheat flour, but whole wheat, wheat flour, or buckwheat flour works as well.

Adjusting For Dietary Restrictions

  • Gluten-Free: To make the Guinness Casserole recipe gluten-free, use a 1-to-1 GF flour mix or oatmeal.
  • Gluten Free: Use canned pumpkin puree, pumpkin puree, or mashed potatoes instead of tomatoes. Use white potatoes or Jerusalem artichokes instead of potatoes.
  • Fat Free: Always use water instead when sautéing.

How To Make Vegan Irish Stew

Irish Stew is easy to make!

A quick look at the steps with pictures to use (note: recipe below):

  • Start by sautéing the onion, celery, carrot, garlic, and mushrooms.
  • Add the flour and mix until the vegetables are incorporated and no flour remains.
  • Add potatoes, tomato paste and herbs. Pour
  • Guinness and vegetable broth, mix well and simmer for 30 minutes.
  • That’s it – super easy and 100% delicious!

How To Store

  • Refrigerator: Desserts can be stored in an airtight container in the refrigerator for up to 5-6 days.
  • Freezer: Vegan Irish Stew is freezer-friendly for up to 2-3 months. Allow to cool completely to freeze and refrigerate for safe storage (link). Defrost overnight in the refrigerator before reheating.
  • Reheat: When the oven temperature is low.
  • Alternatively, heat covered in the microwave for 2-3 minutes, stopping every 30-60 seconds.

Serving Suggestions

Serve this vegan Guinness Irish Stew with noodles, quinoa, farro, or cauliflower purée. Or enjoy a bowl of casserole with a side of artisan bread to soak up the juices.

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VEGAN IRISH STEW

VEGAN IRISH STEW

maimoona
Vegan Irish Stew is a delicious dish of chunky vegetables and succulent mushrooms wrapped in a delicious gravy sauce and infused with Guinness and delicious herbs!
prep time
10 mins
cooking time
30 mins
servings
3
total time
40 mins

Equipment

Ingredients

  • 3 tablespoons olive oil or 1/2 cup water

  • 1 medium onion, diced

  • 3 – 4 garlic cloves, minced

  • 4 large carrots, sliced into 1-inch pieces (peeled or unpeeled)

  • 3 celery, sliced into 1-inch pieces

  • 16 – 24 oz. mushrooms (pref. brown), sliced in half

  • 4 tablespoons flour

  • 1 lb. baby potatoes with peel (red, white, or Yukon), sliced in half or quartered

  • 2 teaspoons dried thyme (or a few sprigs of fresh)

  • 1 teaspoon dried rosemary (or 1 sprig of fresh)

  • 2 bay leaves

  • 1/4 cup tomato paste

  • 1 can (16oz) Guinness beer (2 cups) or your favorite stout

  • 2 – 3 cups of vegetable broth (pref low-sodium)

  • pink salt + pepper, to taste

Instructions

1
Saute: In a large Dutch oven or saucepan, add oil or water and sauté the onion, carrot, and celery for 5 minutes. Add garlic and sauté for 1 more minute. Add the mushrooms and continue sautéing for 5-7 minutes until the mushrooms begin to sweat.
2
Add the flour and add the vegetables until the flour is no longer visible.
3
Slow Cooker: Add potatoes, tomato paste, thick meat, vegetable stock and herbs and mix well.
4
Bring to a boil, reduce heat and simmer for 30 minutes. Remove leaves and vanilla stems before serving.
5
4 – 6 Persons
6
Large Portion: Serve in a bowl with crispy bread on the side to absorb the juices. Or spoon it over noodles, quinoa, farro, or mashed cauliflower.
7
Storage: Leftovers can be stored in an airtight container in the refrigerator for 5 - 6 days.
8
For long-term storage, store in the refrigerator for 3-4 months. Thaw before reheating. Very little in the oven or reheat in the microwave

Notes

Stout: If stout isn't your thing, you can skip the beer and use vegetable broth or water. Add peas. Add fresh or frozen potatoes for more protein and add color when you add potatoes. Use 12 oz. Each serving will provide an additional 5 grams of protein, along with a variety of other vitamins and minerals. Add another layer of flavor with vegan Worcestershire sauce. We love the recipe without it, but if you have some on hand it would be a great addition! Start with 2 teaspoons and add as needed. How to make dietary changes: Gluten Free: Use GF certified stout for fat or use vegetable juice or water instead. Use gluten-free flour, such as oats, or a 1-to-1 gluten-free flour mix. Nightshade Free: Replace the tomatoes with canned pumpkin puree, butternut squash, or mashed potatoes. Use white potatoes or Jerusalem artichokes instead of potatoes. Fat Free: Use only water when sautéing.
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