All morning I have been talking to my pooch, Chickpea in an Irish accent… and I’ve learned that I’m atrociously bad at speaking in an Irish accent. Note to self: never attempt Irish accent in the company of anyone, ever. Period.
Good thing #1: this is a written post, so you don’t have to listen to any of that.
More good things: Good things are happening in my kitchen today, so many GOOD THINGS! This Vegan Irish Stew is just so many good things. So dang hearty, it’s a stick to your ribs kinda stew. I’m pretty much obsessed with the mixture of chunky vegetables in the rich stout based broth. EEeeerrrrrrrrk! (Record scratch). I’m sorry, did I say stout, as in beer? Yes, yes I did.
Irish stew is traditionally a lamb stew made with Guinness stout beer. Obviously, lamb isn’t vegan, and Guinness isn’t vegan… yet. Believe it or not, the people at Guinness announced they are changing their 250+ year recipe to make it vegan! Is that a sign of the times or what!? (Although, if you live in Australia, it’s already vegan down there).
Back to broth. The stout beer in this recipe gives the broth the rich, thick, and deep earthy tones. The alcohol gets cooked out, and the end result doesn’t really taste like beer anymore (this is coming from someone who isn’t a big stout fan), it just tastes of awesomeness. Seriously tho. Good things are happening in my kitchen today.
As Guinness isn’t vegan yet, I took my handy-dandy Vegaholic app to the store, (you could alternatively check out Barnivore online), and found myself Sawdust City Brewing Co.’s Skinny Dipping Stout, which is totally vegan-friendly. Woot! But any vegan stout you find will do just fine.
This vegan Irish stew is the perfect way to celebrate St. Patrick’s day, or really any day that you want a warm rich stew. Serve it with a crusty loaf of bread for cleaning up every last bite of broth, and you have yourself one mighty fine meal! It’s a good thing. 😉
To make Vegan Irish Stew: Gather up all your hearty veggie goodness. Omnomnom.
Chop up all the veggies. Leave them all sorts of chunky because this stew is all about rustic chunks of veggie deliciousness… and beer… but we will get to that shortly.
Sauté the celery, onion, and garlic in the olive oil, until the onion becomes translucent and just begin to brown. Now sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add the vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
Add in all of the remaining veggies, tomato paste, spices, and the beer! (See, I told you we would get to that part). It will probably foam and do beer-like things, but that’s ok, the bubbles and alcohol will cook right out.
Bring to a simmer and cook for about 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick. If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth.
- 2 Tablespoons Olive Oil
- 2 Stalks of Celery, chopped
- 1 Yellow Onion, chopped
- 4 Cloves Garlic, minced
- ¼ Cup All-Purpose Flour
- 2 to 4 Cups Vegetable Broth
- 1 473ml Can Vegan Stout Beer (I used Sawdust City Brewing Co Skinny Dippin' Stout)
- 3 Carrots, peeled and cut into chunks
- 2 Parsnips, peeled and cut into chunks
- 8 oz Mushrooms, quartered
- 2½ Cups Baby Potatoes, halved (or about 2 regular potatoes and cut into chunks)
- ½ Cup Tomato Paste
- 2 Bay Leaves
- 1 Teaspoon Dried Thyme
- 2 Teaspoons Brown Sugar
- ¾ Teaspoon Salt
- ½ Teaspoon Ground Pepper
- Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to
brown,about 5 minutes.
- Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
- Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.