Here's a classic Irish recipe that is delicious and brings a bit of Irish charm to your table - Vegan Irish Stew. Traditionally, this stew is made with lamb or beef, but we swap those ingredients with plant-based goodness that still gives that comforting, home-cooked feel we all crave. And it's all in one pot!
I titled this recipe a "Classic Vegan Irish Stew," but let's not get it twisted — it's not that the OG Irish stew is vegan. We call it classic because it's the same warm, fuzzy feeling of the classic, just strutting its stuff in vegan boots. Classic in soul, vegan in spirit.
I might not have the luck of the Irish running through my veins, but this vegan beef stew? It's inspired by my husband's slightly Irish roots. Back when meat was on his menu for St Patrick's Day, he'd whip up this hearty stew that would warm him and the kids faster than a woolly Irish sweater.
But soon after he went vegan, I gave the stew a plant-based makeover so he could still taste the same flavors without the meat. It has become a low-calorie, healthy stew we all enjoy.
For other great stews and vegan recipes, try Lebanese Inspired Vegan Fasolia (White Bean Stew), Vegan Sweet Potato and Peanut Stew, and Easy Lemony White Bean Soup With Rigatoni.
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Traditional Irish Stew vs Vegan Irish Stew
One has its roots deep in tradition, and the other a modern, plant-loving twist.
Traditional Irish Stew
Traditional Irish stew is also known as "stobhach" or "ballymaloe,".
Imagine you're in Ireland, the land of rolling green hills and sheep aplenty. Back in the day, folks were whipping up something hearty with what they had - which was usually sheep.
Not just any sheep, though. We're talking about the senior citizens of the flock, those who had lived a full life grazing the lush Irish fields. Sheep were valued more for their wool and milk than for meat. So, when it came time to cook, it was these seasoned veterans, known as mutton, that were used. Tossed into a pot with potatoes (because what is an Irish meal without its spuds?), onions, and water, this stew was simple.
Over time, as beef and lamb became more widely available and affordable, these meats often replaced mutton in the stew.
Vegan Irish Stew
Fast forward to today, and we've got this simple vegan Irish-inspired stew.
This easy version swaps out the meat for various hearty vegetables, such as mushrooms, carrots, turnips, and parsnips, aiming to mimic the traditional stew's texture and depth of flavor. This hearty stew is still all about comfort and warmth, but it's got that modern twist that says, "Hey, I want more plants, less meat."
It uses vegetable stock as its base and includes herbs like thyme and rosemary to add an authentic Irish flavor, ensuring the stew's roots are well-represented. The use of potatoes remains constant, also grounding the dish in its Irish roots.
Ingredients
Here is a sneak peek into the cabinet to see pretty basic ingredients. See the recipe post for quantities.
- vegan butter or olive oil
- all-purpose flour
- onion
- garlic
- carrots
- parsnips
- turnip
- mushrooms - adds an umami depth in place of meat; baby bella mushrooms work well
- vegetable broth - Use Better than Boullion base paste to control the flavor easily. They have a vegan beef broth alternative that fits well into the flavor profile of this stew.
- beer- make sure to choose a vegan-friendly brand, as some versions use fish bladders in the filtration process
- potatoes - choose a variety that holds up well during cooking, like Yukon Gold or small potatoes
- Vegan Worcestershire sauce - regular Worcestershire is not vegan. Many major grocery chains carry vegan Worcestershire.
- tomato paste
- dried thyme
- dried rosemary
- salt
- black pepper
- parsley - for garnish
Notes on Beer
Many people use a stout beer, usually Guinness, because it's vegan. It adds a rich depth of flavor, thanks to its roasted barley notes, alongside hints of chocolate, coffee, and caramel for complexity.
However, stout's deep and rich flavor isn't everyone's cup of tea. And if you don't like the taste of the beer in the bottle, you won't like it in this stew. While you can use any beer, here are some alternatives if you don't want stout beer.
- Porter - This is probably the closest alternative to stout, but it's a tad lighter and less bitter. It still brings that malty, dark, chocolatey vibe to this dish without the heft of a stout.
- Dark Ale - If you're looking for something with a rich flavor but a bit more nuanced than stout, a dark ale could be a great fit. It's got the malt but with a broader spectrum of flavors that might not feel as heavy.
- Mushroom or Additional Vegetable Broth - If you're steering away from beer altogether, substitute with mushroom broth or more vegetable broth along with a tablespoon of soy sauce.
In addition, for those avoiding alcohol, there are non-alcoholic stouts available that can provide similar flavor profiles without the alcohol content. Just a heads up, the cooking process reduces the alcohol content significantly, though not completely.
Find an alternative vegan-friendly beer that tickles your fancy by using Barnivore's online database. It's great for discovering new favorites that fit your vegan lifestyle.
Instructions
Here are snapshots of what you'll be doing for those who are visually curious. See the recipe card for full instructions.
Heat olive oil in a large pot over medium heat. Add the flour and mix for a minute until well combined.
Add onion and garlic. Cook until onions are translucent, about 5 minutes. The flour mixture will be mixed with the onions creating almost a dry sauteeing situation. Keep an eye on it so it doesn't burn.
Mix in carrots, parsnips, turnips, and mushrooms and cook until they release moisture, about 5 minutes.
Add vegetable broth and beer. Stir to mix.
Add the rest of the ingredients - Worcestershire sauce, potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir well to combine and dissolve the tomato paste into the liquid.
Bring to a boil, then simmer on low.
Cover for 1 hour until veggies are tender. Stir occasionally.
The soup will be slightly thick. If you want a thicker consistency, consider adding a cornstarch slurry. Adjust the salt and pepper and garnish with parsley.
Top Tips
Channel your inner Moto Moto from Madagascar - think, "I like 'em big; I like 'em chunky" regarding the vegetables. I think chunky vegetables make a big difference visually, and overall, it gives the dish a hearty, rustic vibe that screams comfort food.
Don't rush the cooking. Let the stew simmer gently to allow the flavors to meld together. A slow cooking time helps the hearty root vegetables become perfectly tender and the broth to thicken.
Whatever beer you use, make sure it's one you like. If you don't like it from the bottle or can, you won't like it in the stew.
Variations
Add a can of white beans for an even more hearty stew.
Peas or sweet potatoes are also great additions for variation.
Add seitan to the stew as a delicious meat substitute. Known as wheat meat, seitan has a chewy texture and does an excellent job of mimicking beef chunks in stews.
Serving Suggestions
Vegan Irish Stew pairs well with a variety of sides. Here are some serving suggestions to complement your stew:
- Crusty Bread: Choose a rustic sourdough or a hearty whole grain bread for added texture and flavor.
- Mashed Potatoes: Serve your stew over a bed of creamy mashed potatoes for a classic comfort food experience. For a vegan version, use plant-based butter and milk alternatives.
- Steamed Greens: Balance the richness of the stew with a side of steamed green vegetables such as kale, spinach, or green beans.
- Roasted Root Vegetables: Roasted carrots, parsnips, and beets add a sweet, earthy flavor that pairs wonderfully with the stew. Roast them with herbs and a sprinkle of sea salt. For more ideas on roasting vegetables, visit Sheet Pan Oven Roasted Vegetables.
- Irish Soda Bread: For an authentic Irish experience, serve your stew with a slice of vegan Irish soda bread.
- Cabbage Salad: A fresh cabbage salad with a light vinaigrette like Classic French Salad Dressing can add a crisp, refreshing contrast to the warm stew. Add some shredded carrots and apple slices for sweetness.
- Herb Salad: A simple salad with fresh herbs like parsley, dill, and chives, mixed with baby greens, offers a fresh, light side that cuts through the stew's richness. Try it with Creamy Vegan Poppy Seed Dressing.
- Baked Sweet Potatoes: The sweetness of baked sweet potatoes complements the savory notes of the stew.
FAQs
Yes, you can! However, waxy potatoes like gold hold their shape well during long cooking times, while starchy potatoes like Russets break down more, thickening the stew naturally. It’s up to your texture preference. Just keep them chunky.
While this stew is already filling, ingredients like lentils, beans, or chunky pieces of tofu or tempeh can make the stew even more filling. Additionally, serving the stew with a side of crusty bread, over mashed potatoes, or with a scoop of cooked grains can also add to its heartiness.
You know the drill - store in an airtight container for 3-4 days in the refrigerator. To freeze, cool the stew completely before transferring it to freezer-safe containers. Leave some space for expansion. Thaw overnight in the refrigerator and reheat gently on the stove or in a microwave, adding a little water or vegetable broth if it's too thick.
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
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Vegan Irish Stew Recipe
Here's a classic Irish recipe that is delicious and brings a bit of Irish charm to your table - Vegan Irish Stew. Traditionally, this stew is made with lamb or beef, but we swap those ingredients with plant-based goodness that still gives that comforting, home-cooked feel we all crave. And it's all in one pot!
- Total Time: 1 hour 30 minutes
- Yield: 8 bowls 1x
Ingredients
- 2 tablespoons of vegan butter or olive oil
- 2 tablespoons of all-purpose flour
- 1 large onion, chopped
- 3-4 cloves of garlic, minced
- 2-3 carrots, peeled and sliced (~250 grams)
- 2 parsnips, peeled and sliced (~250 grams)
- 1 turnip, peeled and cubed (~215 grams)
- 8 oz (about 225g) of mushrooms, quartered or sliced
- 4 cups (about 950ml) of vegetable broth
- 1 cup beer (make sure to choose a vegan-friendly brand, as some versions use fish bladders in the filtration process; see the post for my notes on beer)
- ½ tablespoon vegan Worcestershire sauce
- 2-3 large potatoes, peeled and cubed (600 grams) (choose a variety that holds up well during cooking, like Yukon Gold)
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- A handful of fresh parsley, chopped (for garnish)
Instructions
- Cook: In a large pot, melt the vegan butter or heat the olive oil over medium heat. Add the flour, whisking continuously to combine them into a smooth paste. Keep cooking for about 2 minutes until the mixture turns a light golden color. This roux will thicken the stew and add a layer of flavor.
- Saute: To the roux, add the chopped onion and minced garlic, stirring until they are coated and start to soften about 3 minutes.
- Add: Stir in the carrots, parsnips, turnips, and mushrooms. The mushrooms will release some moisture. Cook for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavors of the roux.
- Deglaze: Slowly pour in the vegetable broth and beer while stirring continuously to incorporate the roux evenly with the liquid, ensuring there are no lumps.
- Add: Add the Worcestershire sauce, cubed potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir well to combine and dissolve the tomato paste into the liquid.
- Simmer: Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1 hour, or until the vegetables are tender and the flavors have melded together beautifully. Stir occasionally, and if the stew seems too thick, add a bit more broth or water to reach your desired consistency.
- Season: Taste and adjust the seasoning with salt and pepper as needed.
- Garnish: Ladle the stew into bowls and garnish with fresh parsley before serving.
Notes
For a rustic and comforting stew, chop the vegetables into chunky pieces.
This Vegan Irish Stew pairs wonderfully with some crusty bread on the side to soak up all that flavorful broth.
Traditional Worcestershire sauce is not vegan. You can find vegan Worcestershire at most major grocery chains without going to a special store or ordering from Amazon.
Many people use a stout. For those not fond of stout, consider using a porter for a lighter, less bitter beer, a dark ale for nuanced richness, or additional vegetable or mushroom broth for a non-alcoholic alternative. See the post for more details. Remember, if you do not like the taste of the beer in the bottle, you will not like it in this stew, so choose one you enjoy.
Once the stew is finished, the broth will be slightly thickened. To achieve a thicker consistency, mix a cornstarch slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of cold water, stirring until smooth, and then stir it into the stew.
The nutritional profile is only an estimate.
- Prep Time: 20 minutes
- Sauteeing: 10 minutes
- Cook Time: 1 hour
- Category: Soups and Stews
- Method: Stove Top
- Cuisine: Irish-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 Bowl
- Calories: 159
- Sugar: 7.7 g
- Sodium: 668.4 mg
- Fat: 1.9 g
- Carbohydrates: 29.4 g
- Protein: 4 g
- Cholesterol: 0 mg
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