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Vegan Irish Stew

October 20, 2018 By Chuck Underwood 34 Comments

I love a good stew, especially as the temperature begins to drop.  So imagine my surprise when I learned that many chefs include one of my favorite ingredients when making an Irish Stew!   I knew right then and there that this Vegan Irish Stew was going to happen and boy, I was NOT disappointed.

vegan irish stew

Traditionally, Irish stew was made by stewing mutton and root vegetables in a thick and hearty broth. 

Obviously I replaced the meat with thick slices of Portobello Mushrooms, and used plenty of chopped onions.  I also added celery, carrots, baby potatoes, and parsnips to round out the veggies.

But the broth…..the broth in my opinion –  is what really makes this version of Vegan Irish Stew stand out.  It’s so rich and flavorful!

The secret ingredient is beer.  Not just any beer mind you….. but a very rich, dark Beer made famous in Ireland called a Stout.

Funny side note:  I remember one time at the Grocery Store I had to explain to the young checker what a Parsnip is.  Just another clue that clearly we need to introduce more vegetables into our diet – and I mean that literally.

“Ok kids, this is a potato, it’s where your French Fries come from.  And this is a Tomato, it’s where your pizza sauce comes from.  And THIS… is a parsnip……”

“But Chuck, I can’t have beer.  What can I use to substitute for the beer“

I get asked this a lot and I do understand.  As I always say when using beer or wine in my recipes, it does add additional depth of flavor and the alcohol does burn off, but do whatever works best for you. 

In that case, I would say you could try and find a good Mushroom Broth (or Veggie Broth) and add a tablespoon of Vegan Worcestershire Sauce.  It won’t be exact – but it will do.

But if you DO make this Vegan Irish Stew as written…… the brand of Stout  Beer you use is entirely up to you and/or whatever you can find near you. 

Because I live in the Pacific Northwest with SO many microbreweries to choose from, I use one of my favorites from North Coast Brewing called Old Rasputin Imperial Stout. 

But Guinness Stout is also widely available in stores (and made in Ireland) so that would also be a good choice too.

Ok so enough with the details, let’s go make some stew. 

Vegan Irish Stew

vegan irish stew

Dice 1 1/2 yellow onions into a heavy stewpot or Dutch Oven and add a tablespoon or two of veggie broth to soften.  

Next, chop 2 ribs of Celery, 1 large Carrot, and 1 Parsnip and add them to the pot.  Let these simmer for about 5 minutes until they too begin to soften. 

Add 3 cloves of minced garlic and stir that into the mix.  It will begin to smell incredible very shortly!

Now we add our mushrooms.  I used about a pound of Portobello Mushrooms (about 18 small mushrooms).  I left the stems on and rinsed them under running water to remove any dirt or grime.  Then I cut them in half lengthwise, right through the stem.  Add these to the pot and give them a stir. 

Once the mushrooms begin to shrink in size, stir in 1/4 cup of Tomato Paste and 1 can (or bottle) of Stout Beer (12-14oz).  As mentioned earlier, you could sub 1 1/2 cups of Veggie or Mushroom Broth and 1 Tbs Vegan Worcestershire. 

Finally, add 3 cups of your favorite low-sodium Vegetable Broth and stir everything to combine. 

The potatoes I used were Baby Potatoes and came in a 24oz bag.  I used about 15 baby potatoes (close to half the bag) and cut them in half.  Add these to the pot and we’re almost done. 

To season, add 2 Bay Leaves, 1 Tbs Vegan Worcestershire Sauce, 1 tsp dried Thyme Leaves, 1/2 tsp dried Rosemary, 1/2 tsp salt, and a pinch of ground black pepper. 

Bring the stew to a slow boil, cover, and then reduce the heat.   Let that simmer 10-15 minutes or until the potatoes are cooked through. 

To thicken, mix 2 Tbs Corn Starch (or Arrowroot Powder) and 1 Tbs water to make a slurry and stir that in.  Adjust any seasonings to taste and serve with your favorite crusty bread. 

Hope you enjoy my version of this Vegan Irish Stew.  If you do, please comment below and let me know how you liked it.  If you have anyone who is still on the fence about eating your ‘veggie food’ – this might just be the one to convince them it’s not that bad! 

Hope it works out that way and until next time…

Enjoy! 

brandnewvegan
If you love a thick, hearty stew - then this Vegan Irish Stew is for you.  Big chunks of Portobello Mushrooms, hearty root vegetables, and an amazing broth make this a real 'stick-to-your-ribs" kind of meal.
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vegan irish stew

Vegan Irish Stew

★★★★★ 4.9 from 8 reviews
  • Author: Brand New Vegan
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Description

If you love a thick, hearty stew – then this Vegan Irish Stew is for you.  Big chunks of Portobello Mushrooms, hearty root vegetables, and an amazing broth make this a real ‘stick-to-your-ribs” kind of meal.


Scale

Ingredients

  • 1 1/2 yellow onions, diced
  • 2 ribs celery, chopped
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • 3 cloves garlic, minced
  • 1 pound portobello mushrooms (about 18 small whole mushrooms)
  • 1/4 cup tomato paste
  • 1 dark, stout beer (12-14oz can or bottle)
  • 3 cups low sodium vegetable broth
  • 15 baby potatoes (about 12oz or 1.5 lbs)
  • 2 bay leaves
  • 1 Tbs vegan worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbs corn starch or arrowroot powder
  • 1 Tbs water (to make a thickening slurry)
  • fresh parsley for garnish

Instructions

  1. Dice onions and add to a stew pot or Dutch Oven.
  2. Soften onions in a few tablespoons of veg broth.
  3. Add chopped celery, carrot, and parsnip – simmer 5 minutes
  4. Add minced garlic and stir
  5. Clean mushrooms and cup in half, add mushrooms to pot and simmer until slightly reduced in size
  6. Stir in tomato paste and add beer
  7. Stir well and simmer 1-2 minutes
  8. Add broth and baby potatoes that have been cut in half
  9. Add all seasonings and bring to a slow boil
  10. Reduce heat and cover
  11. Simmer 20-30 minutes or until potatoes are cooked through
  12. Mix corn starch and water and stir into stew to thicken
  13. Serve with your favorite crusty bread
  14. Garnish with fresh parsley if desired

Notes

Tips Are Always Appreciated!

Did you make this recipe?

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Filed Under: Featured, Recipes, Soups & Stews

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Reader Interactions

Comments

  1. Katherine

    October 20, 2018 at 2:05 pm

    I’m making the stew as soon as my better half comes home from the grocery store and will let you know how it turns out. As an ND I’ve seen some people who can’t tolerate beer due to a sensitivity or allergy that will do just fine with Marmite. It has that rich umami flavor when using a small amount and that beer/stout like flavor when using a lot. I recommend using the original Marmite, now made by Unilever, since it doesn’t have added sugar, additives, etc. It’s filled with B vitamins and yeast so as a vegan I use it a lot. It’s from the UK and can be purchased on Amazon and locally at World Market and gourmet shops.

    Reply
    • Tracey

      March 3, 2019 at 4:48 am

      How much Marmite to you add instead of the stout?

      Reply
      • Louise

        October 27, 2019 at 5:32 pm

        Tracey, that all depends on your personal taste. We have a saying here in the UK that you “either love or hate Marmite; so if someone like a politician is very devise, we say they are like Marmite. It’s quite salty, but very warm and savoury and just feels like its full of goodness (I’m a lover not a hater)

        ★★★★

        Reply
  2. Linda Fletcher

    October 20, 2018 at 5:32 pm

    Added to my list of recipes to try. I live in California, but my favorite beer is Deshutes Obsidian Stout. I am really looking forward to this meal!!!

    Reply
  3. Donna

    October 20, 2018 at 6:22 pm

    Do you remove the black undersides of the Portobello mushrooms before cooking them?

    Reply
    • Chuck Underwood

      October 22, 2018 at 9:04 am

      I generally do not.

      Reply
  4. Chana Cox

    October 20, 2018 at 9:44 pm

    Hey Chuck! What a fantastic sounding day you had! That’s awesome! I think we all need a recharge every now and then. You were definitely in great company! I had the privilege to spend a couple weeks at True North Health Facility in Santa Rosa a year and a half ago. Talk about a recharge! Chef AJ was there along with a host of our wonderful WFPB Dr’s! I’d like to do THAT recharge every year!

    I can’t wait to try your Irish stew recipe! I’m going to make it in the next couple days. I’m in Texas and all we need is a 10° drop in temperature and we start pretending we’re in the fall season and start making cold weather food. Lol

    Reply
  5. Melissa

    November 11, 2018 at 5:37 pm

    Wow! This is so good and rich! I accidentally bought baby potatoes with a mix of red, gold and purple and it made the broth even darker! Loved it! Keep up the good work!

    ★★★★★

    Reply
  6. Esther

    November 25, 2018 at 12:13 pm

    I have this simmering on the stove right now and it smells amazing. I can wait until dinner.

    Reply
  7. Candice

    December 7, 2018 at 2:24 pm

    I just made this – used Marmite per a previous comment, cuz there is no stout or porter anywhere in this desert, lol! But it tastes so good, I’ll probably forgo the search! Neighbors were coming out of their apartment doors, and in from the parking lot, asking what that delicious scent was!! We are more used to Mexican cooking and bar-b-que odors in this neighborhood, the Irish Stew was a surprise for them! It”s going to a widow/widowers Christmas party with me tonight, where I found out they are serving stew – thus my dive into BNV files for a good stew! I like to have control of my own food, no matter where I go. I bet the pot comes home empty – any takers??!! Thanks once again, Chuck, for another delightful recipe!

    ★★★★★

    Reply
    • Jessica S.

      March 19, 2020 at 2:21 pm

      Candice, how much Marmite did you add?

      Reply
  8. john mckenzie

    January 10, 2019 at 5:12 pm

    try this

    Reply
    • Dawn Lewis

      September 29, 2019 at 5:12 pm

      I just made this and instead of using the beer I used the tbsp of Worcestershire along with the Sams Choice vegan protein broth and it was so creamy there was no need to add the cornstarch! I will definitely make this again!

      Reply
  9. Linda

    January 19, 2019 at 12:57 pm

    Very good! Thank you so much, I was beginning to think this vegan diet wasn’t for me. I have tried too many recipes that were awful! Finally something I can enjoy!
    Linda

    ★★★★★

    Reply
  10. Kim Noble

    January 23, 2019 at 4:12 pm

    Oh my goodness, we tried this tonight and it was fabulous! Thank you! Cold, rainy night in Kentucky and this was perfect!

    Reply
  11. Ellen Fife

    January 31, 2019 at 10:32 am

    If I can only find large portobello mushrooms how man do you think I would nee?

    Reply
  12. Ellen fife

    January 31, 2019 at 10:35 am

    Hi again. Hit send before I proofread.. how many portobello mushrooms do I think I would need

    Reply
  13. Karen

    February 17, 2019 at 8:39 am

    Can I make in the instant pot and if so what should I change? Thanks!

    Reply
  14. Cap'n Dave

    March 16, 2019 at 11:47 am

    Chuck, this looks amazing! I won’t be having it tomorrow, because I’ve already planned for colcannon and “corned beef” (seitan), but I’m definitely saving this for later! Your recipes never fail to impress!

    Oh, and for anyone concerned that Guinness might not be vegan, A: their stout has ALWAYS been vegan, and B: their entire line is now vegan after a TREMENDOUS outpouring to become so.

    If, however, you have any question as to whether the beer you are using in this (or any alcoholic addition to your recipes), check out barnivore.com. They have an extensive database that is constantly being updated and added to.

    Now that that’s out of the way, let’s eat! Sláinte!

    Reply
  15. Stacey Walker

    March 16, 2019 at 4:49 pm

    I made it with button mushrooms and it turned out great. Very tasty.

    Reply
  16. Debbie

    March 17, 2019 at 4:01 am

    Could I use fresh thyme and rosemary? I have both. I’m making this today with Irish soda bread.

    Reply
    • Chuck Underwood

      March 17, 2019 at 12:52 pm

      Sure! You may have to adjust the amounts but fresh is always preferred!

      Reply
  17. Dana Shuster

    March 17, 2019 at 4:22 pm

    For the vegans among your subscribers, Guinness is now vegan!

    Reply
  18. Jessica

    March 18, 2019 at 2:39 am

    I made this last night and it was delicious!!! Thanks for a great recipe, I’ll definitely make this one again.

    ★★★★★

    Reply
  19. Laura

    March 18, 2019 at 4:10 pm

    This was amazing! I made it for St. Patty’s Day. I used 14 oz/440 ml of stout and whole 156 ml can of tomato paste. I needed to use more cornstarch to make it thicker. The only thing I will do different next time is start to boil carrots, parsnips, potatoes and yams first. My stove took forever to cook the stew. Slainate! Cheers!

    ★★★★★

    Reply
  20. Diana

    March 30, 2019 at 7:03 pm

    How many does this serve? I’ve been obsessed w trying this recipe and am planning to do this stew for a crowd of 20. Do I need to 3x the recipe? Ty!

    Reply
  21. Sue

    December 30, 2019 at 7:12 am

    Can be easily adapted to Fodmap. Loved it. I am a vegan with IBS, so I had to make adjustments for not being able to use mushrooms,onions, or garlic. I sauteed the sliced green leaves of two big leeks — it came out quite well. Leeks impart an often better flavor to many things, including stews, the leaves have flavor.I added rutabaga and a shot of balsamic vinegar and turbibado sugar. This stew can be fodmapped.. Great base recipe, even with restrictions.

    Reply
  22. Debbie

    January 3, 2020 at 9:51 am

    Hubby made this New Years Day and it was so yummy and satisfying. He did point out (he is a retired engineer after all) that the amount of baby potatoes is not correct- 12 oz of potatoes is 1 1/2 CUPS and not 1 1/2 POUNDS.

    ★★★★★

    Reply
  23. Traci

    March 17, 2020 at 12:24 pm

    Made it for St. Paddy’s Day. It was delicious! God bless the Irish!

    Reply
  24. Melanie

    March 21, 2020 at 1:26 pm

    Turns out to be wonderful!
    Compliments!
    Will definitely make it again.

    ★★★★★

    Reply
  25. Emsee

    August 2, 2020 at 4:25 am

    Hi, what can I use instead of the stout because of gluten intolerance?

    Reply
    • Chuck Underwood

      August 3, 2020 at 12:14 pm

      They do make GF beers – other than that – I don’t know because it’s a big part of the flavor.

      Reply
  26. Saskia

    December 21, 2020 at 3:14 am

    I have been making this again and again in different varieties, and it just never disappoints. I often add home made seitan or dried TVP chunks when I have less time. One thing I think improves this recipe is instead of adding cornstarch near the end, adding 2 TBSv of regular flower, right after the can of tomato paste. Binds the sauce beautifully. Thank you for posting this recipe. My life would not be the same without it. 😉

    Reply
  27. Donald

    January 19, 2021 at 1:35 am

    I loved this recipe it is amazing
    Thank you

    Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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