Name: Vegan Irish Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 2 tablespoons olive oil; 2 ribs celery, chopped; 1 yellow onion, chopped; 4 cloves garlic, minced; ¼ cup all-purpose flour; 2 to 4 cups vegetable broth; 1 can (473ml) vegan stout beer; 3 carrots, peeled and cut into chunks; 2 parsnips, peeled and cut into chunks (optional); 8 oz mushrooms, quartered; 2½ cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks); ½ cup tomato paste; 2 bay leaves; 2 teaspoons brown sugar; 1 teaspoon dried thyme leaves; ¾ teaspoon salt; ½ teaspoon ground pepper

Description

Warm, hearty, and full of rich flavor, this vegan Irish stew brings the comforting taste of traditional stew to your table with plant‑based ingredients. Perfect for chilly evenings, it’s packed with tender vegetables, savory broth, and a hint of stout for depth.

Ingredients

Scale

2 tablespoons olive oil
2 ribs celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced
¼ cup all-purpose flour
2 to 4 cups vegetable broth
1 can (473ml) vegan stout beer
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks (optional)
8 oz mushrooms, quartered
2½ cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
½ cup tomato paste
2 bay leaves
2 teaspoons brown sugar
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground pepper

Instructions

Heat olive oil in a large pot over medium heat.
Add the chopped onion, celery, and garlic; sauté until softened, about 5 minutes.
Stir in the flour and cook for 1 minute to form a roux.
Pour in the vegetable broth and vegan stout, scraping up any browned bits.
Add carrots, parsnips (if using), mushrooms, potatoes, tomato paste, bay leaves, brown sugar, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 35‑40 minutes, or until vegetables are tender.
Remove bay leaves, adjust seasoning if needed, and serve hot with fresh herbs.

Notes

Tip: For extra richness, stir in a splash of plant‑based milk or a tablespoon of miso paste near the end of cooking. Substitute any root vegetables you have on hand, such as turnips or sweet potatoes. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave. This stew also freezes well for up to 3 months.

Prep Time: 20
Cook Time: 45
Category: B
Method: Simmer
Cuisine: Irish

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 800mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 7g
Cholesterol: 30mg

Keywords: vegan, Irish stew, comfort food, gluten free