Vegan Irish Stew
Vegan Irish Stew is a deliciously hearty meal with chunky veggies and meaty mushrooms enveloped in a savory gravy sauce infused with Guinness stout beer and flavorful herbs!
Bring in St. Patrick’s day (or any day) with a warm and cozy bowl of savory Vegan Irish Stew made with a good stout, hearty vegetables, and herbs for the win!
It’s a new favorite meal and we know you will love it too!
Why We Love This Recipe!
- It’s an easy one-pot recipe, making preparation and clean-up a breeze!
- Loaded with veggies, this whole food plant based Irish stew is a healthy and filling addition to your meal rotation.
- This recipe is excellent for all types of cooks (novices and top chefs alike) and uses easy-to-find everyday ingredients!
Ingredient Notes
- Aromatics – The usual mix of onion, celery, carrots, and garlic makes a great base of flavor, texture, and color to the stew.
- Mushrooms – Meaty in texture and loaded with vitamins, mushrooms are an excellent replacement for the meat typically found in Irish stew.
- Potatoes – Added for heartiness, you can use your favorite or whatever type of potato you have on hand. We recommend red, white, or Yukon because they hold their shape during cooking. And you don’t need to peel them!
- Guinness – We love the rich flavor a whole bottle of stout bear adds to the stew. If you prefer, omit the beer and use vegetable broth or water.
- Herbs – The herbs are a simple mix of thyme and rosemary. Both fresh and dried will work well. We use fresh herbs and remove any stems after cooking.
- Flour – We used unbleached all-purpose flour, but whole wheat, spelt, or oat flour will work great too.
Adjusting For Dietary Restrictions
- Gluten-free: To make this Guinness Stew recipe gluten-free, use a GF stout and 1-to-1 GF flour blend or oat flour.
- Nightshade-free: In place of the tomato paste, use canned pumpkin puree, butternut squash puree, or sweet potato puree. In place of potatoes, use white sweet potatoes or yams.
- Oil-free: When sauteing, be sure to use the water option.
How To Make Vegan Irish Stew
Making Irish stew vegan is easy as can be!
Here is a quick look at the steps with photos for reference (note: the full printable recipe card is below):
- Start with sauteing the onion, celery, carrots, garlic, and mushrooms.
- Add the flour and stir into the veggies until fully incorporated with no streaks of flour.
- Add the potatoes, tomato paste and herbs.
- Pour in the Guinness and vegetable broth, stir well, and simmer for 30 minutes.
And that’s pretty much all there is to it – it’s super simple and 100% delicious!
Top Tips
- Add peas for extra protein. Not only will 12oz. of peas add another 5 grams of protein per serving, but they’ll add a pop of color and essential vitamins and minerals.
- Add another layer of flavor with vegan Worcestershire sauce. We love the recipe without it, but it would be a tasty addition if you have some on hand!
How To Store
- Refrigerator: Leftover stew can be stored in the refrigerator for up to 5 – 6 days in a sealed container.
- Freezer: Vegan Irish Stew is freezer friendly and can be stored for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link). Let thaw in the refrigerator overnight before reheating.
- Reheat: Warm on the stovetop over low heat. Alternatively, reheat small portions in the microwave, covered, for 2 – 3 minutes, stopping to stir every 30 – 60 seconds.
Serving Suggestions
Serve this vegan Guinness Irish stew over noodles, quinoa, farro, or cauliflower mash. Or enjoy a bowl full of stew with a side of Artisan Bread to soak up the juices.
More Hearty Recipes You’ll Love!
- Mushroom Bourguignon
- Lentil Stew with Chickpeas + Kale
- Sweet Potato Black Bean Chili
- Chickpea Ratatouille
- Vegan Mushroom Stroganoff
If you try this Guinness stew recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVegan Irish Stew
Vegan Irish Stew with Guinness, hearty veggies, and flavorful herbs is an easy-to-make, one-pot meal that is delicious as can be and ready in no time! See notes for making this recipe GF.
- Prep Time: 15
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: Serves 4 – 6 1x
- Category: Entree, Soup
- Method: simmer
- Cuisine: Irish
- Diet: Vegan
Ingredients
- 3 tablespoons olive oil or 1/2 cup water
- 1 medium onion, diced
- 3 – 4 garlic cloves, minced
- 4 large carrots, sliced into 1-inch pieces (peeled or unpeeled)
- 3 celery, sliced into 1-inch pieces
- 16 – 24 oz. mushrooms (pref. brown), sliced in half
- 4 tablespoons flour
- 1 lb. baby potatoes with peel (red, white, or Yukon), sliced in half or quartered
- 2 teaspoons dried thyme (or a few sprigs of fresh)
- 1 teaspoon dried rosemary (or 1 sprig of fresh)
- 2 bay leaves
- 1/4 cup tomato paste
- 1 can (16oz) Guinness beer (2 cups) or your favorite stout
- 2 – 3 cups of vegetable broth (pref low-sodium)
- pink salt + pepper, to taste
Instructions
Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrots, and celery for 5 minutes. Add the garlic and saute for 1 minute more. Add the mushrooms and continue to saute for 5 – 7 minutes until the mushrooms start to sweat.
Add the flour, and stir into the veggies until no flour streaks are visible.
Simmer: Add the potatoes, tomato paste, stout beer, vegetable broth, and herbs, and give a good stir. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove bay leaves, and herb stems before serving.
Serves 4 – 6
Serve: Enjoy in a bowl with a side of crusty bread to soak up the juices. Alternatively, ladle over noodles, quinoa, farro, or cauliflower mash.
Store: Leftovers can be kept in the refrigerator in a sealed container for 5 – 6 days. Freeze for longer storage, 3 – 4 months, using freezer-safe containers. Let thaw before reheating. Reheat on the stove over low or in the microwave.
Notes
Stout (alcohol-free):Â If you prefer not to use stout, omit the beer and use vegetable broth or water.
Add peas. Toss in fresh or frozen peas for more protein and added color when the potatoes are added. Using 12oz. will yield another 5 grams of protein per serving, plus other various essential vitamins and minerals.
Add another layer of flavor with vegan Worcestershire sauce. We love the recipe without it, but it would be a nice addition if you have some on hand! Start with 2 teaspoons and add more as desired.
How To Make Dietary Adjustments:
- Gluten-free: Replace the stout with a certified GF stout or use vegetable broth or water in its place. Use a gluten-free flour such as oat, or a 1-to-1 GF flour blend.
- Nightshade-free: Replace tomato paste with canned pumpkin puree, butternut squash puree, or sweet potato puree. In place of potatoes, use white sweet potatoes or yams.
- Oil-free: Use the water option when sauteing.
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Looks great but what could I substitute the alcohol with. I stay away from alcohol. Thanks
To make this vegan Irish stew alcohol-free, you can replace the stout with vegetable broth. Enjoy!
Just made the switch to the vegan lifestyle this month. This was one of my first vegan meals, and I ate two bowls so quickly I burned my mouth, haha. Thanks for the recipes!
I think I would omit the Guinness next time. I feel like it gave the stew a bitter aftertaste. Otherwise it’s great!
I thought the same. I saw that someone substituted red wine. Next time I’ll do that.
Very moreish stew. Absolutely loved it. Cheers for the recipe,Will definitely be making again.
Erm this is supposed to be a nightshade free recipe but it has tomato paste and potatoes in it…duh.
Sorry for any confusion, Neill! There are notes in the recipe card to make this nightshade-free by replacing the tomato paste with canned pumpkin and using white sweet potatoes in place of regular ones. This is why we always recommend reading the entire recipe beforehand. :)
Your Vegan Irish Stew recipe is pure comfort food. The combination of herbs and veggies made it so flavourful. Thanks for sharing such a delicious and comforting recipe.
I’m obsessed with this stew! I made a batch, intending to freeze it, but ended up eating the whole pot in just a few days. I did substitute a dry red wine (Malbec) for the stout, which added richness and depth, but I’m sure stout or vegetable broth would be just as delicious. I am making another batch today, and we’ll see if any of it makes it to the freezer. đŸ˜‰ Thank you so much!
I made it with homemade veggie broth, no tomato paste, and substituted sweet potatoes for the potatoes because my son is allergic to nightshades. And since I try to avoid wheat, I used the bit of oat flour I had and some garbanzo flour. It came out wonderful! Thanks for this great recipe, I will make it again and again.
I loved this recipe!! Really affordable to make and sooo creamy & delicious.
I just want to thank you so much for including nutrition information with every recipe. It so valuable to me! Anyone with chronic kidney disease who is working to slow or hopefully stop progression of it, needs these numbers. Thank you!
So glad you find it helpful, Kim! I hope you are finding plenty of good things make. Thanks for sharing!