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vegan irish stew

Vegan Irish Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Brand New Vegan


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.


  • 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


  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