Vegan Irish Stew

Vegan Irish Stew Recipe

By Brand New Vegan


1 1/2 yellow onions, diced

2 ribs celery, chopped

1 carrot, chopped

1 parsnip, chopped

3 cloves garlic, minced

1 pound portobello mushrooms (about 18 small whole mushrooms)

1/4 cup tomato paste

1 dark, stout beer (12-14oz can or bottle)

3 cups low sodium vegetable broth

15 baby potatoes (about 12oz or 1.5 lbs)

2 bay leaves

1 Tbs vegan worcestershire sauce

1 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp salt

1/4 tsp ground pepper

2 Tbs corn starch or arrowroot powder

1 Tbs water (to make a thickening slurry)

fresh parsley for garnish


1Dice onions and add to a stew pot or Dutch Oven.

2Soften onions in a few tablespoons of veg broth.

3Add chopped celery, carrot, and parsnip – simmer 5 minutes

4Add minced garlic and stir

5Clean mushrooms and cup in half, add mushrooms to pot and simmer until slightly reduced in size

6Stir in tomato paste and add beer

7Stir well and simmer 1-2 minutes

8Add broth and baby potatoes that have been cut in half

9Add all seasonings and bring to a slow boil

10Reduce heat and cover

11Simmer 20-30 minutes or until potatoes are cooked through

12Mix corn starch and water and stir into stew to thicken

13Serve with your favorite crusty bread

14Garnish with fresh parsley if desired

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