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.
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.
Stout: 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:
Keywords: vegan Irish stew, guinness stew