Hearty Vegan Irish Stew
Ingredients
- 2 tablespoons olive oil
- 2 celery ribs chopped
- 1 yellow onion chopped
- 4 cloves garlic minced
- ¼ cup all-purpose flour or gluten-free flour
- 2 –4 cups vegetable broth
- 1 can 16 fl oz / 473 ml vegan stout beer (optional, can replace with broth)
- 3 carrots peeled and cut into chunks
- 2 parsnips peeled and cut into chunks (optional)
- 8 oz mushrooms quartered
- 2 ½ cups baby potatoes halved (or 2 regular potatoes, cut into chunks)
- ½ cup tomato paste
- 2 bay leaves
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Heat a large pot over medium-high heat. Add olive oil, then sauté celery, onion, and garlic until onion is translucent and lightly browned, about 5 minutes.
- Sprinkle in the flour, stirring to coat the vegetables, and cook for 1 minute to remove the raw flour taste.
- Add 2 cups of vegetable broth, scraping the bottom of the pan to lift any stuck bits.
- Stir in the vegan stout beer (or additional broth), carrots, parsnips, mushrooms, potatoes, tomato paste, bay leaves, brown sugar, thyme, salt, and pepper. The mixture may foam slightly—this is normal.
- Bring to a gentle simmer and cook for 10–15 minutes, until vegetables are fork-tender but still hold their shape. For a thinner stew, add extra broth 1 cup at a time until desired consistency.
- Remove bay leaves before serving. Serve hot, with crusty bread or vegan biscuits if desired.
Notes
This vegan Irish stew is hearty, rich, and packed with earthy flavors. Perfect for St. Patrick’s Day or a cozy weeknight meal. Adjust sweetness or liquid to balance bitterness from the beer if needed.