Vegan Irish Stew! Perfect for St. Patrick's Day. Hearty vegetables in a rich, earthy, thick stout beer broth. It's a stick to your ribs kinda stew! This Vegan Irish Stew is just so many good things in a bowl it will make your stomach smile. So dang hearty, I'm pretty much obsessed with the mixture of chunky vegetables in the rich stout based broth. Eeeerrrrrrrrk! ~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, but now Guinness is vegan!! Believe it or not, the people at Guinness announced they changed their 250+ year recipe to make it vegan! Is that a sign of the times or what!?
Back to the broth: The stout beer in this recipe gives the broth rich, thick, and deep earthy tones. The alcohol gets cooked out, and the end result tastes wonderful. Seriously, good things are happening in my kitchen today.
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 or a soda bread for cleaning up every last bit 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 into chunky pieces because this stew is all about rustic chunks of veggie deliciousness... and beer... but we'll 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.
Is Guinness vegan friendly?
Yes, Guinness is 100% vegan!! No animal products have been used in its brewing or filtering, or as ingredients since 2018.
What should I serve with stew?
Be sure to make sure the ingredients are vegan but a nice crusty loaf, soda bread, or dinner roll is the perfect companion to a hearty stew.
Vegan Irish Stew
- 2 tablespoons olive oil
- 2 ribs celery, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 - 4 cups vegetable broth
- 1 can (473ml) vegan stout beer
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks (optional)
- 8 oz mushrooms, quartered
- 2 ½ cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
- ½ cup tomato paste
- 2 bay leaves
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme leaves
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- Please note that some people find this recipe bitter. I love the bitter taste, but if you do not like bitter flavors here are my tips: make sure you use a beer you like the flavor of, if you don't like it before it goes in the soup, you won't like it in the soup. You can start with less beer to taste or replace the beer completely with a vegan beefless broth. If you find the finished soup too bitter try adding fat such as 1 - 2 tablespoons olive oil, or vegan butter and some sweetness such as 1 - 2 tablespoons brown or white sugar, agave, or maple syrup.
- 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 enjoy hot. Allow leftovers to cool and store covered in the fridge for up to 5 days.