Name: Irish Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon vegetable oil; 1/2 cup yellow onion (chopped); 2 teaspoons garlic; 2 tablespoons all-purpose flour; 2 pounds baby yellow potatoes (cut in halves about 2-inches); 2 cups baby carrots; 3 cups vegan beef-style broth; 1/2 cup Guinness (or other Irish stout beer); 2 tablespoons tomato paste; 1/2 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon ground black pepper; 1 tablespoon parsley (chopped)

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Irish Stew ~

This plant-based Irish stew is made with simple seasonings, onions, carrots, and potatoes simmered in a savory Guinness beer broth.

An easy one-pot dinner perfect for a chilly day or your St. Patrick’s Day celebration!

Irish Stew ~ A plant-based Irish stew made with simple seasonings, onions, carrots, and potatoes simmered in a savory Guinness beer broth.

I like this easy Irish stew recipe because it’s straightforward, hearty, and satisfying.

Ingredients for Vegan Irish Stew

You will need:

1 tablespoon vegetable oil
1/2 cup yellow onion, chopped
2 teaspoons garlic
2 tablespoons all-purpose flour
2 pounds baby yellow potatoes, cut in halves about 2-inches
2 cups baby carrots
3 cups vegan beef-style broth
1/2 cup Guinness, or other Irish stout beer
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon parsley, chopped

Ingredient Variations

Potatoes: Red potatoes also work well with this recipe and add a nice pop of color. Russet potatoes can also be used but keep in mind that adding brown potatoes to brown stew means the presentation will not be as pretty.
Vegetable Add-Ins: Parsnips, leeks, cabbage, and peas are not generally used in traditional Irish stew but they can be a good way to add additional bulk to the stew.
Red Wine: Adding a glug or two of a full-bodied red wine such as Cabernet Sauvignon adds another layer of flavor depth to the broth. Just don’t get too carried away with it.😉

How to Make Vegan Irish Stew

STEP ONE: Into a large soup pot over medium-high heat, add the vegetable oil. When the oil is hot, add the onions. Cook, stirring frequently for 3 minutes, or until softened.

STEP TWO: Add the garlic and continue cooking for an additional 30 seconds. Sprinkle with flour and stir to coat.

STEP THREE: Add the potatoes and carrots. Stir in beef-style broth, beer, tomato paste, Worcestershire sauce, salt, thyme, and black pepper.

STEP FOUR: Bring just to a boil then reduce heat to low. Cover and simmer 20 minutes, or until vegetables are fork-tender. Remove cover and cook for an additional 15 minutes, until broth is thickened slightly. Adjust seasoning to taste.

STEP FIVE: Spoon into soup bowls, sprinkle with parsley, and serve hot.

Tips for Success

Keep your potatoes chunky, about 2 inches in diameter. Cutting them too small will result in mushy potatoes and no one wants that.

Choose a strong stout Irish beer. I used Guinness Extra Stout and it was perfect. It added nice flavor without overpowering the dish.

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Irish Stew

A plant-based Irish stew that's perfect for chilly days or your St. Patrick's Day celebration!

5 from 17 votes

Print Pin Rate

Course: Main Course

Cuisine: Irish

Keyword: dairy free, St. Patrick’s Day, stew, vegan

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings:

Calories: 247kcal

Author: Holly Gray

Ingredients

1 tablespoon vegetable oil
1/2 cup yellow onion chopped
2 teaspoons garlic
2 tablespoons all-purpose flour
2 pounds baby yellow potatoes cut in halves about 2-inches
2 cups baby carrots
3 cups vegan beef-style broth
1/2 cup Guinness or other Irish stout beer
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon parsley chopped

Instructions

Into a large soup pot over medium-high heat, add the vegetable oil. When the oil is hot, add the onions. Cook, stirring frequently for 3 minutes, or until softened.
Add the garlic and continue cooking for an additional 30 seconds. Sprinkle with flour and stir to coat.
Add the potatoes and carrots. Stir in beef-style broth, beer, Worcestershire sauce, tomato paste, salt, thyme, and black pepper.
Bring just to a boil then reduce heat to low. Cover and simmer 20 minutes, or until vegetables are fork-tender. Remove cover and cook for an additional 15 minutes, until broth is thickened slightly. Adjust seasoning to taste.
Spoon into soup bowls, sprinkle with parsley, and serve hot.

Nutrition

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