This Vegan Irish Stew is perfect for St. Patrick’s Day!
This Vegan Irish Stew is one of my new favorite recipes. In fact, I’ve made this stew 4 times in the past two weeks! Hearty root vegetables are cooked in a rich stout based stock. Perfect for a cozy winter meal or celebrating St. Patrick’s Day!
Traditional Irish Stew is made with lamb and stout beer. Instead of using meat, a blend of hearty root vegetables is used. Not all stout beers are vegan. Be sure to check Barnivore to ensure that the stout beer is vegan.
The stout has a really nice depth of flavor to the stew. The alcohol cooks out and you are left with a flavorful stew. I’m not a stout beer fan at all, but I love how the stout adds an earthiness to the stew.
To create a thick and hearty stew, a little bit of flour is used. The flour helps to create a thick stew.
This Vegan Irish Stew is perfect for making on St. Patrick’s Day or anytime you are craving a cozy winter stew! This stew will definitely stick to your ribs!
- 2 Tablespoons Avocado Oil
- 8 ounces Cremini Mushroom, cleaned and sliced
- 1 Leek, cleaned and thinly sliced
- 2 Celery Stalks, diced
- 1 Cup Carrot, diced
- 3 Garlic Cloves, minced
- 2 Tsp Fresh Thyme Leaves, chopped
- ¼ Cup Flour
- 1 Bottle Vegan Friendly Stout Beer
- 2 Tablespoons Tomato Paste
- 2 Cups Parsnips, peeled and diced into chucks about 1½ inches
- 2 Cups Potatoes, peeled and diced into chucks about 1½ inches
- 3 Cup Vegetable Broth
- ¾-1 Tsp Salt, or to taste
- ¼ Tsp Black Pepper
- ½ Cup Parsley, minced
- In a large dutch oven or soup pot, heat the oil over medium high heat. Add the sliced mushrooms and cook 4-6 mintues, or until the mushrooms start browning.
- Add the sliced leek, celery and carrots, Stir and cook for 8-10 minutes.
- Add the garlic and thyme; stir. Cook for 1 minute.
- Lower heat to medium. Sprinkle in the flour; stir, and cook for a few minutes.
- Pour in the beer, making sure to scrap up all the brown bits on the bottom of the pan. Add in the tomato pasta and stir until incorporated into the beer.
- Add the diced parsnips, potatoes, broth, salt and pepper to taste. Raise the heat and bring to a boil. Once boiling, cover the pot and lower heat to low.
- Cook until the parsnips and potatoes are tender, about 20 minutes.
- Once the vegetables are tender add in the parsley. Taste and add more salt or pepper if needed.
- If the stew thickens up to much, add in some additional broth or water to loosen up the stew.