Vegan Irish Stew
Warm, hearty, and packed with flavor, this Vegan Irish Stew is a plant-based twist on a classic comfort food. Perfect for cozy nights or celebrating St. Patrick’s Day, this stew combines tender root vegetables, earthy mushrooms, and a rich, savory broth that will have you reaching for seconds. It's a simple yet satisfying dish that’s sure to please vegans and non-vegans alike!
Ingredients
Cooking Instructions
step 1
Heat Olive Oil (2 Tbsp) in a large pot or Dutch oven over medium heat. Add diced Onion (1) and minced Garlic (3 cloves) cooking until softened and fragrant, about 3–5 minutes.
step 2
Add the Carrots (3), Parsnips (3), Potatoes (4), and Button Mushrooms (2 cups) to the pot. Stir well to coat the vegetables with oil and aromatics.
step 3
Pour in the Vegetable Broth (1 1/2 cups) and Stout Beer (1 1/2 cups). Stir in the Tomato Paste (2 Tbsp), Soy Sauce (1 Tbsp), Dried Thyme (1 tsp), Dried Rosemary (1 tsp), Smoked Paprika (1 tsp). Season with Salt (to taste) and Ground Black Pepper (to taste). Bring the mixture to a boil.
step 4
Reduce the heat to a gentle simmer, cover the pot, and let the stew cook for 30–40 minutes, stirring occasionally to ensure even cooking.
step 5
Once the vegetables are tender, mix the Corn Starch (1 Tbsp) with Water (2 Tbsp) and stir it into the stew. Let it cook for an additional 5 minutes to thicken slightly.
step 6
Add the Frozen Green Peas (1 cup) to the stew and allow them to heat through for 2–3 minutes. Adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) to taste.
step 7
Ladle the stew into bowls and garnish with freshly chopped Fresh Parsley (to taste) before serving.
