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Vegan Irish Stew Recipe

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★★★★★

4.1 from 24 reviews

This Vegan Irish Stew is a hearty, comforting dish perfect for chilly days. Featuring a medley of root vegetables, savory vegan beef or mushrooms, and enriched with Guinness stout, this stew offers deep, rich flavors without any animal products. Slow-simmered to perfection with aromatic herbs and a velvety gravy, it makes a satisfying meal that’s both traditional and plant-based.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons oil (or use water for oil-free)
  • 9 oz (255 grams) OPTIONAL vegan beef or portobello mushrooms
  • 1 large onion, diced
  • 3 large carrots, cut into ½ inch chunky pieces
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 4 tablespoons all purpose flour (or cornstarch)
  • 330 mls (11 oz bottle) Guinness
  • 1 medium rutabaga/swede (about 800 grams / 28 oz), cut into chunky pieces
  • 4 large potatoes (about 650g / 23 oz), cut into large chunks
  • ¼ head green cabbage, shredded
  • 4 cups (960 mls) vegetable stock
  • ¼ cup (60 mls) soy sauce or Tamari
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white or cane sugar
  • 2 large bay leaves
  • 2 x 4 inch sprigs fresh thyme (or 1 teaspoon dried)
  • 2 x 4 inch sprigs fresh rosemary (or 1½ teaspoons dried)
  • vegan dumplings (to serve)

Instructions

  1. Heat the Oil and Sear the Vegan Beef or Mushrooms: In a large Dutch oven or soup pot (at least 6 quarts/5.7 liters), add the oil and place over high heat. When really hot, add the vegan beef or mushrooms and sear until golden on all sides. Remove and set aside.
  2. Sauté the Vegetables: Turn heat to medium. In the same pot, add onions, carrots, and celery, adding a little more oil if needed. Let them sweat down and begin to color, then add the minced garlic and cook for 30 seconds.
  3. Add the Flour: Stir in the flour to coat the vegetables and cook for 1-2 minutes to remove the raw flour flavor. Note that using cornstarch may affect texture but will smooth out later.
  4. Incorporate Guinness: Slowly pour in the Guinness stout, stirring to combine and break up any lumps for a rich flavor base.
  5. Add the Root Vegetables and Seasonings: Add rutabaga, potatoes, cabbage, vegetable stock, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary. Stir thoroughly.
  6. Simmer the Stew: Bring the stew to a gentle boil, then reduce heat to medium-low and simmer uncovered. Stir occasionally until potatoes are soft and gravy thickens, approximately 45-50 minutes. For longer cooking, reduce heat to low and cover.
  7. Reintroduce Vegan Beef/Mushrooms: About 10 minutes before serving, add the seared vegan beef or mushrooms back into the pot. Stir to combine and heat through.
  8. Finish and Serve: Remove herb stalks before serving. Serve hot alongside vegan dumplings for a complete meal.

Notes

  • Using water instead of oil makes the stew oil-free and lighter.
  • Portobello mushrooms are a great substitute if vegan beef is unavailable.
  • The Guinness adds depth and authenticity but can be substituted with another stout or dark beer.
  • For gluten-free version, use cornstarch instead of flour and ensure dumplings are gluten-free.
  • Simmering longer deepens the flavors and helps the potatoes break down for a thicker gravy.

Keywords: Vegan Irish Stew, Vegan Stew, Guinness Stew, Plant-Based Irish Recipe, Hearty Vegan Dinner, Root Vegetable Stew

Find it online: https://foodiecara.com/vegan-irish-stew-recipe/