Irish Vegetarian Stew – A Hearty, Cozy Plant-Based Classic
A warming, rustic Irish stew made with potatoes, carrots, parsnips, mushrooms, and herbs in a savory vegetable broth — no meat needed.
Ingredients
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2 tbsp olive oil or butter
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1 onion, diced
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2 leeks, cleaned and sliced
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2 ribs celery, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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8 oz cremini mushrooms, sliced
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3 carrots, peeled and chopped
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2 parsnips, peeled and chopped
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4 yellow potatoes, chopped
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1/4 cup all-purpose flour (or 2 tbsp cornstarch slurry)
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4 cups vegetable broth
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1/2 cup stout beer (optional)
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2 bay leaves
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1 tsp fresh thyme (or 1/2 tsp dried)
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Salt and pepper, to taste
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Chopped parsley, for garnish (optional)
Instructions
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Heat oil in a large pot over medium. Add onion, leeks, and celery. Sauté 5–7 minutes.
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Stir in garlic and tomato paste. Add mushrooms and cook until browned.
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Pour in beer (if using) to deglaze. Stir in carrots, parsnips, potatoes, and flour.
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Add broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
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Reduce heat and simmer uncovered for 40 minutes, until vegetables are tender.
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Mash a few potatoes into the stew to thicken if desired.
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Remove bay leaves, adjust seasoning, and serve hot.
Notes
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For gluten-free: use cornstarch to thicken.
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Add lentils or beans for protein.
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Store leftovers in the fridge up to 4 days or freeze for 3 months.