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 an Irish accent in the company of anyone, ever. Period.
Good thing → this is a written post, so you don't have to listen to my atrocious accent.
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 in a bowl it will make your stomach smile. 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. 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 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, good things are happening in my kitchen today.
If you don't like Guinness you can use the handy-dandy Vegaholic app or check out Barnivore online to find a vegan-friendly stout you love.
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 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.
Vegan Irish Stew
Ingredients
- 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
- 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
- ¾ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- 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.
Video
Notes
Nutrition
Bon appetegan!
Sam.
Molly says
I've made this about four times now and we love it. I don't understand the people complaining about bitterness from the beer. Why did you make a recipe with a whole can of stout beer in it if you don't like it? It's like making a lemon meringue pie and complaining that it tastes like lemons. Anyway, like I said we've had it several times. The first time was supposed to be a one time deal for St. Patrick's Day this year but we liked it so much I've added it to our regular rotation of recipes! I love a few dashes of vegan Worcestershire sauce in it, too.
Jeannie says
OMG yum!! I love this stew! This is so good I wouldn't change a thing. What a great dinner for a cold rainy April night. Thank you for sharing!
izzi says
Well, I have to agree with a few others that I wasn't a big fan of the bitter aftertaste, which I attribute to the stout. I was a little nervous anyway about adding the stout, as I find dark beers too darn bitter for my liking. But I know it's a tradition and wanted to give it a try. Otherwise, I can tell that the stew itself is definitely delicious otherwise, so I'll give it another go and either replace the stout with added broth, or use a paler ale or lighter beer.
Dave says
I think the bitterness was from the thyme and not the stout, my 2nd batch l used regular beer (Sorry Guinness) and no Thyme..delicious!
Coco says
I made this last night in the instant pot. It was soooooo good! No bitterness! I put all ingredients in the instant pot. Used about 1/3 cup tomato paste, about 3/4 bottle of Guinness and over 5 cups of vegetable broth. I added 1/2 cup uncooked lentils. I didn't add any flour or oil. I cooked it for 25 min and did a slow release.
Kerry says
I made this tonight and it was very bitter. It looked amazing and the vegetables were cooked perfectly but the taste was too bitter to even eat. I used “double concentrate” tomato paste from a tube. Do you think this was the problem? Should I have used a different tomato paste that is not “double concentrate”? Thanks!
Kristina says
I followed the recipe except that I used Butter instead of oil, and just added a splash of Trader Joe's Umami Seasoning. I definitely needed to use 4 cups of vegetable broth. I think this is a winner. I happen to LOVE Guinness, so had no problems with bitterness as others have stated.
Ashley says
I agree with others who said this is bitter. I roasted the parsnips beforehand, and used slightly less than recommended amount of beer. There's no way 10-15 mins enough time to cook celery, potatoes, and carrots through. It's also not enough time to cook off the beer. I simmered for a lot longer and a lot of the bitterness decreased, but there is still kind of an unpleasant after-taste. I generally like beer and so I don't think it's a matter of simply not liking how beer tastes. Bummed because most of the recipes on this page are awesome, and this one looks so appetizing!
Gina Tracy says
My meat eating family loved this! I'm Vegan, and I am so happy to find another meal that we can all eat together! I will definitely cook this again.
Amy says
Loved this stew! Huge hit with family! Was perfect. Didn't have parsnips so used extra potatoes and carrots. Also added brown lentils and frozen peas. Ended up simmering about 2 hours and used almost 4 cups of vegetable stock. Nothing mushy. Used a can of Guiness Stout. No bitterness at all maybe because of the long simmer. Broth deliciously rich and similar to beef stew. Thank you for a great recipe!!
Sarah says
I love this recipe but I have made changes. I am not a fan of parsnips unless they are roasted (it completely changes the flavour and takes out the bitterness). So I make the stew as per the recipe except I roast the carrots and parsnips before adding them into the stew. I also add a can of lentils too.
Jan says
This recipe is so yummy ... and I'm not a fan of stews... but this is an exception! Even my husband - who likes to eat meat - truly enjoyed eating this Irish stew! Thank you Sam!
Victoria says
This is one of my favorite recipes! I've made it a few times and the stew's gravy has always been super tasty (but I really like Guinness). We never have any leftovers when I make this because we eat it all straight away. I couldn't find Guinness at the store last time so I made it with a different dark beer and it was still good but wasn't the same. I have a secret stash of Guinness now so I'm ready for the next time I want to make this 😉
Charlotte says
I didn’t read the comments before starting and used the beer. I really didn’t like this recipe - the stew had a very bitter taste. After I was done cooking, i didn’t want to eat the it but also didn’t want to waste it, so I ended up straining out the liquid so that just the vegetables remained, then added vegetable broth to make a soup instead.
Hilde Broeckx says
I used Belgian beer and we absolutely loved the stew.
My husband asked to definitely save this recipe 🙂
Charlie says
My wife and I (I'm the chef and she is my sous chef), made this yesterday.
From past experience I've learned to read the comments first.
Although we usually don't alter the recipes......
We made a few changes to this one: we left out the beer, used 1.5lbs of baby yellow potatoes, 5 carrots, 7 cups of veg broth and steamed the carrots and parsnips for 4 minutes prior; everything else was by the recipe.
This way everything was cooked in 25 minutes.
And is was absolutely delicious !
We have gotten so many awesome and delicious recipes from Sam 🙂
We are logging into Amazon now to buy your cookbook and support you 🙂
Michele Rose says
Many of your recipes use oil or vegan butter. What can I substitute to make your recipes with no added fat?
Thanks
Jorie says
Michele,
I use vegetable broth in most cases instead of oil or butter.
Stephanie says
This was really good! Lovely warming stew for a winter's day.
I'm not a big fan of Guinness but didn't have any issue with excess bitterness, like people are reporting. There was a bit of a Guinness-y undercurrent so maybe if you absolutely hate beer you should sub that out.
I cooked it for a bit longer (really just until the potatoes and carrots were done) and added more water during cooking to keep the sauce the right thickness. Other modifications: I used more carrot instead of parsnip as I had none, onion granules instead of onion because I don't like the texture of onion, and I halved all the quantities.
Andrew mart says
Thought I'd try this recipe. Had high expectations but wish I'd read some of the comments before I started. I used a can of Guiness which gave the stew a horrible bitterness. The veg was al dente and I made dumplings to temper the bitterness. Would try this again without the Guiness!
em says
tastes super good, except it definitely takes a long time for the veggies to get soft. It's been around 2 hours and I'm STILL waiting for the carrots to soften up, been adding stock/water as time goes on because i don't want it to burn. I recommend cutting up the veggies smaller, especially the parsnips/carrots. I was thinking it'd be done around 8:45pm and it's already 10pm and the carrots still aren't soft!!!! Like I said, still tastes amazing, just make sure you plan for a longer cooking time.
Alexandra Colacito says
I say this with love, because I LOVE YOUR RECIPES. Except for one salad dressing (forget which), everything I've made from your blogs has been EXCEPTIONAL. Yours is the cookbook I always recommend to people. THAT SAID, I feel like you need to remove this recipe from your blog. I'm reading all the rave reviews above and have no idea how people loved this. I don't think I did anything wrong, followed the instructions exactly, but the end flavor was way too sweet and unstew-like. The mushrooms were rubbery, and the parsnips tasted like medicine. Even the carrots were bad. I ate some of the potatoes but this is literally the second time in my entire life that I've actually had to throw an entire meal away, in the trash. My husband hated it too. We used Guinness for the beer. I don't want people to try this recipe and then never come back to your blog because everything else is so fantastic. Maybe I'm not Irish enough? Again, trying to be constructive here, with honest feedback!!
Tyler says
True lynx awful DO NOT ADD BEER. I have never done a recipe from your channel and probably won't chance another one. I did this for our family's meatless Monday and was thoroughly embarrassed
Gina Caracci says
Im sorry you had a bad experience with this recipe (which I havent tried yet) but I have tried MANY of Sams recipes and they are amazing. I have only had a few I didnt care for but you can adjust things to your likings. Good luck!
Misha says
Please give her other recipes a try. I haven't tried this recipe yet but have made many of Sam's recipes and they are amazing.
Genevieve says
Perhaps your ingredients were past the expiry, since there is a concentration of flavour from each one specifically? I made this now twice and no issues, in fact it’s delicious!
Lindsay says
Ive made this stew multiple times now w Guinness, but no parsnips and my whole family (3 kids included) LOVE this recipe. If you don’t like the hint of bitter Guinness then don't make Irish stew ♀️ Not sure what people were expecting..
John says
"Irish stew is traditionally a lamb stew made with Guinness stout beer."
Traditional Irish stew is not made with beer.
Angela says
This has the potential to be a lovely stew, if I had used a different beer.
I used a whole can of Guinness & it was so horribly bitter that I added extra sugar (I mean a lot of sugar) & some dollops of vegan butter (Earth Balance), as the fat tones down the bitterness.
Next I also added some mustard powder and a can of diced tomatoes.
Once I played around with it, it was lovely.
I’ll just try a different beer next time I think it definitely has potential - maybe dumplings would be nice too - yummy
Sheryl Meier says
My Irish mother never made Irish stew with beer. I made your recipe and it was good without the beer.
RUTH B PROKESCH says
Hi Sheryl, (and Sam!)
I'm not fussy about the taste of the beer in the stew, so was looking for a way to make it without the beer. Did you just leave it out?
What did you use to replace the beer?
Did you adjust the recipe in any way?
I love the chunkiness of this recipe with the perfect stew vegetables, so I want to make it again. Just a bit different!
Thank you,
Ruth
Sheryl Meier says
I used more vegetable broth instead of the beer.
CML says
I am English and love this recipe. I change it slightly by cooking it in the oven on low for an hour then adding dumplings.
It tastes amazing! Thanks for the recipe.
KLoveless says
Just made this and I think it turned out really good. I found out that I am not a stout beer fan so I will use something different next time. I might try making it with Marsala wine or sherry. Anyway, fairly easy to make. Took me longer to cut everything up and definitely needs more time to cook, but that’s no biggie.
Kim says
Thick and hearty! The beer that I used had a kind of weird flavor (campfire stout) so I think it would taste better with something a bit milder. Regardless, it was flavorful and satisfying. I forgot to buy parsnips so just added two extra carrots. Mine took an extra 5-10 minutes to cook but maybe I just cut my veggie chunks pretty big!
Bob says
This is delicious. My daughter ran a cafe in Ballyvaughn, she requested I make a pot just for her. I used North Coast Brewery's Old No. 38 and added some seitan chunks I prepared regular beef style. My friend said she expected it to be meatier (my seitan is popular, great texture), my daughter pointed out that the Irish folk at one time had no meat, just root veggies. My favorite stew!!!
Lois says
Bob,
Would you be willing to share your Seitan recipe?
Sada says
We've made this recipe many times, and will continue to do so. It is a bit bitter, but we love that aspect of this recipe. Once again, thanks Sam for a great recipe!
Pelagia says
WOW! We have made this recipe many, many times now, and it is a hit each time! You can crumble frozen/uncooked Impossible burger into it as it cooks, and it comes out tasting like a hearty beef stew - AMAZING! Thanks Sam, for this wonderful recipe!
Sam Turnbull says
Great idea!! So happy you love it, Pelagia 🙂
Lynn says
I made this with gluten free flour and a gluten free beer (red bridge). I think because I used gluten free flour it got a little too thick so I added an extra 1 1/2 cups of vegetable broth. Also the gluten free beer probably wasn’t as bitter so I added half of the brown sugar. I doubled the amount of mushrooms and added a couple of sprigs of rosemary. It turned out really delicious! Thanks for the recipe.
Ashley Kenyeres says
I wanted to love this, but it was just alright for my tastebuds. As some have said, it turned out a bit bitter - maybe I just don't like stout. I boiled it off for awhile but it remained a little bitter still. If I made this again, I'd maybe halve the amount of Guiness, or leave it out for just more of a rustic veggie stew without the Irish kick to it. My boyfriend really liked it though! I added some chunks of homemade seitan as well.
Everything else I have tried from this site has been nothing short of fantastic! Thanks Sam!
Nicole Walberg says
Same here. I wanted to love it (like every other recipe I've made from this site], but it was too bitter. Maybe less Guinness might be the key?
Jodie Fraser says
Hello! I just made this tonight, I added in some green beans and vegan "beef" tvp chunks. Fantastic, and my kitchen smells amazing. Thank you, this will definitely be a regular meal here. 🙂
Gretchen says
This stew was absolutely delicious! I followed the recipe almost exactly (minor changes with the amount of veggies) and, since I couldn't find Guiness, went for a black beer (Störtebeker Schwarzbier), hoping it would work as well. And it did! Everyone loved it, even my through and though carnivore father in law 😀 Thank you for your great work and congratulations to your 100k! Best wishes from Germany 🙂
Sam Turnbull says
WOnderful! SO happy you loved it, Gretchen 🙂
Rachel Berry-Huff says
I found this recipe on Instagram and realized I had all the ingredients (subbed Modelo Especial + a splash of red wine for the stout), and I just finished making it. SO GOOD! Thank you!!!
(Next time I will double the ingredients that contribute to the broth-y part because it's so good.)
Sam Turnbull says
Wonderful! So happy you loved it, Rachel 🙂
Lisa says
Love it!!! However, I also found it was pretty bitter but I think I found the solution!! I add molasses to it, and it rounded out the flavor without the bitter after taste!! I would say I added 4 tablespoons but I would start slow and build up to what flavor you are looking for out of the stew. 🙂
Sam Turnbull says
Glad you enjoyed!
Lisa says
My stew ended up being bitter as well. I researched how to fix it - there’s actually discussion boards about it - and the trick is to boil (not simmer) the alcohol out of the beer. Many recipes I looked at deglaze with beer, not broth, and being it up to a rolling boil for several minutes before continuing. I stained the veggies and brought the broth to a rolling boil for several minutes, dropped it to a simmer, and continued smelling and tasting it until the bitterness dissipated. Add water if you need to keep preferred consistency. I ended up with a pretty tasty stew in the end, but it added hours of work in the execution.
Regina says
I can’t find any parsnips, any substitution? Sweet potatoes maybe?
GinxAZ says
I would try adding more carrots, as parsnips are very similar, with a milder flavor.
Regina says
Thanks!
Sam Turnbull says
Sweet potatoes would be nice or you could just skip them. Enjoy!
Erin McNamara says
I have a question...I'd love to make this but in reading the comments you said if you don't like the beer straight to drink you wouldn't like it in the stew. I don't like beer so would you suggest using a red wine instead?
GinxAZ says
Try adding more vegetable broth instead. But the beer is what makes the flavor!
Cami says
I’ve made this with balsamic vinegar (just a splash to taste preference) in lieu of beer as we are GF and it turns out great! Super tasty! Red wine is nice too. Just start with a little so you don’t go overboard.
Scooter McElroy says
Looks delicious! i am definitely going to try it.
however, PETA says that Guinness is now vegan!
https://www.peta.org/living/food/my-goodness-my-guinness-goes-vegan/
Do you agree? Irish is the king of stew so how could i not use Guinness?!
Sam Turnbull says
It sure is!
Gary perkins says
I did not think guinness in cans was vegan!!!!
Gina Bisaillon says
You wouldn’t object if I added some seitan, would you?
Sam Turnbull says
Never!
Marcia says
Heavenly! I followed the recipe as written and it turned out absolutely wonderful. My English husband was so happy as he grew up on Irish stew and hadn’t had it in years. Thank you! Will be making this again!
Sam Turnbull says
Wonderful! So happy you enjoyed 🙂
Kimberly says
I would like to make this...can it be made without the beer?
Sam Turnbull says
Yes, just substitute vegetable broth.
Cris says
Hi Sam,
The recipe was appealing to me as I wanted to have a vegan option for a stew tasting party I was having. I had made a Beef & Guinness Stew before that was absolutely great and wanted to give the vegan one a try. Unfortunately, the taste was a bit off, the bitterness of the stout lingered too long and as someone else commented, your timings didn't work for this recipe, it needs at least an hour to not only cook the vegetables all the way but also to reduce the taste of the beer. Overall the concept of this stew is great, but it wasn't a hit with my guests. I think I will try it again, making a few adjustments, less stout and cooking longer might do the trick. Thank you so much for publishing though, great work on your site!
KLoveless says
Agree. No way you can prep all of that in 10 minutes or cook it all in 30.
Lola says
This was dang delicious! The gravy the broth/beer make, I could put on everything. I used Guinness for my stout and it came out very rich and flavorful. Going to experiment with different veggie combos next time. Another great recipe going into rotation at my place. Thanks Sam!
Sam Turnbull says
You're most welcome, Lola 🙂
Pam says
I made this tonight and it satisfied a non-vegan meat eater (my husband). It was hearty and delicious. I made some subs, I used cooked lentils instead of mushrooms (not crazy about them and I didn’t have any) and I put broccoli cauliflower and Brussels sprouts in (no parsnips, same as mushrooms). The “gravy” this made was delicious. I had no bitterness in mine as I’ve read with other reviews. I will be making this again for sure. Actually, I can’t wait to eat the leftovers tomorrow. I bet it will be even better left over!
Sam Turnbull says
So happy you enjoyed it, Pam! 🙂
Jt says
Very good, but needs a few hours to simmer. It was great but tomorrow it'll be better.
Eleanor says
Was looking forward to this meal, but had to make a substitution - no stout available in my area, but online resources suggested coffee as a substitute which I used (1 cup). I also added 1/2 c. dry red wine, which I often have used in pot roasts and stews. There is a bitter taste to this stew - I really did not want to increase the sugar and hope it will be better after it sits. Even the parsnips, which often add a sweet taste to other stews are bitter. Any idea what happened? I would love to figure this out as it would be a great winter meal(s).
Eleanor Miller says
I decided to let the stew sit for 2 days, then added 2 large Cortland apples to it while it reheated. This took the bitterness out. I served it with barley, also added green peas for color.
Amanda says
Coffee is bitter ... which is why yours came out bitter.
Tres Cafe says
Amazing. Well done Sam and your enthusiasm makes it even better.
Sam Turnbull says
Aww thanks so much!
Leanne says
Would any one dare try an IPA instead? I am doing an. Extended Dry-uary and not drinking but have a leftover IPA. Also, don’t want to go back out to the store at this point
Amy says
Great success! I made this for a lunch with my bridge friends, and everyone loved it. I used a small single-serve bottle of Gallo cabernet 'cuz I don't have any stout. I also don't have any brown sugar so I used about a 1/2 tsp of molasses. I used just 2 and 1/2 cups of liquid, and it was much more like gravy. I'll do this again and keep this as a base recipe for mixing things up based on what's in the kitchen already. Thank you for a great recipe
Sam Turnbull says
Amazing! thrilled you enjoyed it, Amy !
John says
Hi Sam,
Really sorry to have to give a negative report. However, my stew had a very strong sour-like parsnip taste??
I tried to sweeten it up with sugar but only minor improvement.
Used Mill St Brewery Cobblestone Nitro Stout.
Googled and some online comments about parsnips said things like, never boil them but roast them to get sweetness. Or beer ingredient could be the problem?.
Will try again based on mostly fav outcomes by others who commented...
Blessings,
Sam Turnbull says
Strong and sour likely come from the beer. If it isn't a beer you would enjoy to drink, you won't likely enjoy it in the stew. Hope that helps!
Katie says
Never leave reviews, but felt obligated because of how much I love this stew. I’ve made it like three times now. It’s so rich and tasty and easy. Family loved it too.
Sam Turnbull says
Aww well I very much appreciate you taking the time, thank you Katie 🙂
Lynn V says
I made this tonight only I used my Instant Pot. I used 4 cups of veggie stock and set it on Manual for 5 min and let it release for 10 min before releasing the rest of the steam. It was a little soupy but I didn't want it to burn - it cooked down
It turned out great! Yummy flavors.
Sam Turnbull says
So happy you enjoyed, Lynn! Thanks for sharing your technique 🙂
Alaina says
I made this a couple years ago and it was delicious!! My family thought it was a bit tomato-y but I loved it as is (I posted a pic of it on Pinterest). I used shiner bock as I didn’t have stout. I’d like to make it again but am wondering, does this freeze well?
Sam Turnbull says
So happy you enjoyed it, Alaina! Yes, this recipe should freeze well, but potatoes can get a bit grainy when frozen, so if you are ok with that, go for it!
Lovethescents says
Made this on Sunday and added some chickpea tofu at the end. PHENOMENAL. The sauce is perfect. Thank you!
Sam Turnbull says
Wonderful! Thrilled you loved it so much 🙂
Meg says
Made it for 2019 St. Patrick's Day and we loved it! It did take longer to cook (at least to get everything the perfect tenderness), but we started early and allowed extra time for simmering. Put a lid on the pot during the simmering part and it came out perfectly -- just the right amount of nicely thickened liquid (but not so thick that we had to thin it out), delicious veggies, perfectly seasoned. Used just two cups of veggie broth plus the bottle of stout. With two people prepping the veggies it's fun and takes less time. Exactly the right meal for St. Patrick's Day (and followed by vegan Bailey's ice cream and vegan brownies). Thanks for another outstanding recipe, Sam!
Sam Turnbull says
You're most welcome, Meg! So thrilled you loved it so much 🙂
Lizzy Gee says
Just made this for St-Patrick’s day. I have to say it was incredibly bitter despite adding extra , and I mean EXTRA brown sugar. Also added dumplings to help calm the bitterness. I know some people have the ability to taste bitterness more than others so I am hoping that is the cause. In the past I have used a much lighter tasting beer with a bit of red wine and not had that bitter taste. I am currently using the rest of the liquid and adding more veggies and broth to see if I can make a newer less bitter tasting stew. That being said it seems the longer it sits the more bitter it gets. If this doesn’t work I will just make it with a different beer next time. Adding the dumplings is definitely a MUST! Thanks for sharing this recipe.
Sam Turnbull says
Hi Lizzy, the bitterness comes from the stout. So I recommend trying a less bitter stout or reducing the amount next time. Also adding acidity will help cut the bitterness, so you could add a splash of apple cider vinegar or lemon juice. Hope that helps!
Emily Jean Olson says
My new go-to recipe for St. Patrick's Day! Delicious!!
Sam Turnbull says
Wonderful! So happy you enjoyed!
Pela says
Hello Sam! This recipe looks wonderful! I would like to add some vegan “beef crumbles” - do you have any suggestions on how to alter the recipe to allow for - say- one package of crumbles added into this recipe? Thanks for your help! This looks wonderful!
Sam Turnbull says
Hi Pela! You can just add the vegan beef crumbles in with the other veggies and it should turn out just fine 🙂
Pela says
Thank you so much - and thank you so much for sharing your wonderful site! ☺️
Joanne says
I have made this recipe several times and I love it! I always add Sam’s tofu crumbles to this recipe because, well why not?? I love those things!
I didn’t think the stew was bitter - but that may depend on the dark beer that’s used.
Sam Turnbull says
So happy you enjoyed, Joanne!
Erica says
Is there an alternative for the beer? I have never liked the taste to begin with and I am a recovering alcoholic. I was going to try the coffee thing but after reading about the bitterness decided not to.
Chloe’ says
I just used extra veggie broth myself. I also omitted a few things, like the sugar, parsnips (I didn’t have any!), and salt. I added dried parsley, onion powder, and garlic powder. It didn’t turn out super thick (I also used gluten free flour) but the flavor is great and I’m happy with it! I also had to cook it for around 35-40 minutes. I cooked it on medium for about 20 minuets and let it simmer for the rest.
Erica says
Great!! Thank you very much!!! I cannot wait to try it!!!
Shane says
Another awesome recipe, Sam! Thanks!! My wife and I really enjoyed it!
Sam Turnbull says
Yay! So happy to hear that, Shane 🙂
Elizabeth says
This is a delicious, savory and relatively easy to make stew. The only reason I didn't give it 5 stars is because the prep and cooking time is completely unrealistic. A professional chef with helpers in a gourmet kitchen might be able to prep this in 10 minutes, but no normal cook in a home kitchen. And 40 minutes cooking time? Uh-uh. 10 - 15 minutes of simmering the vegetables? Come on. I couldn't put a fork in them at all, they were still hard as raw. It took another 30 minutes before they were "fork tender".
Make this recipe, it's wonderful. But you need to plan on at least 1 1/2 hours before that meal is on the table.
And PS - if you don't have stout beer, use red wine.
Sam Turnbull says
So happy you enjoyed it, Elizabeth. The times are based on the times it took me to prepare the recipe. When recipe writing I use a stopwatch to note the times. Sorry, it took you longer but I am glad you enjoyed the end result!
Cwall says
I haven't made this yet but yeah I can tell prep for me would be 20 - 30 minutes. Also I seem to find when I add any tomatoes product to vegetables it seems to take longer for them to get tender or sometimes they never do. So I always get the veggies cooked first and then add tomatoes. No one else has mentioned it being a problem but it's always been like that for me. Anyway the stew looks yummy and I plan on making for st patricks.
Sammy says
If I wanted to make this gluten free would I just use gluten free flour?
I’ve made this at least 8 time in the last year and I always use regular flour but recently we went gluten free.
Sam Turnbull says
The flour used in this recipe is to help thicken the stew, so yes a gluten-free flour should work fine as long as it thickens. Enjoy!
Shannon says
The only stout my grocery store had was in a massive multi-pack, so I decided to try it with Fat Tire first. It probably tastes different than the original recipe, but it's delicious anyway! I'll definitely try again with a stout.
Sam Turnbull says
Well I'm very happy you enjoyed it so much, Shannon 🙂
Melanie says
I loved this!!! Even my meat loving hubby enjoyed it! So so good with some toasted sourdough
Sam Turnbull says
Woot woot!! So happy you enjoyed it so much, Melanie 🙂
Teri says
I used the extra stout. Could that be why it had a bitter taste? The potential for a great stew was there otherwise! Thick, rich, lots of flavor, but bitter.
Sam Turnbull says
Yes, stout is the bitter flavour in this stew, so if you use more it will taste more bitter.
Elizabeth says
Did you leave out the brown sugar? Leaving out the sugar in any recipe like this one will ruin it and cause bitterness or other unpleasantness..
Emily Olson says
I think she paired the sugar with the "spices" when she said to add the spices. That's how I interpreted it at least!
Abby says
Yes
I am a Guinness fan. But I can't stand extra stout, although a lot of Irish cooking authors call for it in cooking. Probably with meat it works better..I don't know. But it's not going in my Guinness cake w/match frosting for St. Pat's! I do know quite a few craft store here in Texas can be so bitter they're like burnt hay flavor. They're all different. Anchor from California had a stout once that wasn't bad, Young's stout from England isn't bad either. But nothing is like original Guinness. Some stores are not as strong as others.
Sorry to cut in here, I just found this following a link to here from yummly, and scrolled by this recipe, it looks delicious by the way, but being a stout fan, just thought I'd say, it's not the recipe, it's the stout. If they are bitter, they'll just get worse coooked. Word to the wise, if you won't drink it, don't add it. Besides that leaves more stout for the chef!
Jim says
Made this tonight for a family of four. So good. I loved it! My picky daughter had very low expectations when I told her what we were having, but even she liked it. So simple and so flavorful. Thank you.
Sam Turnbull says
Awesome!! So thrilled you and your family enjoyed it, Jim 🙂
Debbie Huffman says
4 cloves of garlic is NOT enough for 6 servings of soup.
I mean, hail, I figure at LEAST a half a head per dish.
Sam Turnbull says
Haha! You're welcome to add more or less garlic to taste.
Sheree says
Hi Sam,
I love this stew, the flavour is amazing. I've tried it with lots of different stouts and the result is always lovely.
The only thing I'm having trouble with is the thickness, you mention that it will be very thick and may need watering down - but mine is always too watery! I've tried more flour, less broth and tried mashing some of the potatoes while in the stew to thicken it but it's always like a watery gravy, it tastes lovely but doesn't look half as appealing as yours! Any advice?
Sam Turnbull says
Hmmm it's difficult to know without being in the kitchen with you. Are you using regular all-purpose flour? I recommend starting with the 2 cups of vegetable broth. Try checking out the video as well so you can watch me make it and see if you did anything differently. Enjoy!
Stacey says
I have made this recipe twice now and my family and I absolutely love it! It’s for sure a regular meal on our list! Thank you so much for sharing this, I have a lot of food sensitivities and was struggling to find dishes for the whole family but this one is delicious! The only thing I have to make sure with it, is that it is also gluten free which is easy! I follow the recipe exactly how you prepare it. If anyone hasn’t tried it your surely missing out!!
Sam Turnbull says
That's so awesome, Stacey! So happy you love the recipe so much 🙂
Maureen says
My meat-loving husband surprised me and made this for dinner. It is delicious! Thanks for sharing.
Sam Turnbull says
Awesome!! You're most welcome 🙂
Alisa says
So. Delicious. Even my husband said so, and he's usually weird about adapting recipes and/or vegan recipes.
Sam Turnbull says
Yay!!! Happy to hear that 🙂
Paul says
I used a half bottle of New Holland Oatmeal Stout (drank the other half with the meal), left out the parsnips, added barley added dried parsley. Had to use full 4 cups of vegetable broth. I also cooked the mushrooms separately so they could be added (one of my kids doesn't like mushrooms.) Came out great - no bitterness.
Sam Turnbull says
Wonderful! Thrilled you loved it so much, Paul 🙂
Misty says
Mine turned out Very better. Anything I can do to fix it?
Misty says
Bitter*
Sam Turnbull says
The bitterness comes from the beer you choose to use, so you could try another beer or acidity cuts bitterness so you could add a squeeze of lime or splash of vinegar. Enjoy!
Kendra says
Can you use something instead of beer?
Sam Turnbull says
You could just use more vegetable broth. You might want to up the spices a little more to make up for the lack of flavour from the beer. Enjoy!
Dawn says
Hello i want to make this Irish stew i was wondering if i could put this in a crockpot ? And how long would i cook everything in the crockpot ? I look fwd to trying this out can’t wait thanks
Sam Turnbull says
I don't have a crockpot so I don't know the timing but I am sure it would work just fine.
Dawn says
Thank you for your reply i a. Going to try it out in the crock pot and i will post my findings..... i can’t wait to make it
Sonia says
Hi! Did you ever tried doing this one on the crockpot? If yes, can you please share how long it took, at what temperature and if you had to do anything different?
Thanks!
Tina Rose says
Love this! I always use Guinness, slice my mushrooms rather thin, and add a cup(ish) of frozen peas at the end. It's the perfect dinner for a wintery night - or any time you want a bit of comfort food. Thank you so much, Sam!
Sam Turnbull says
Delish!! You're most welcome, Tina, 🙂
GAX says
You know, Guiness is not considered vegan because they use a fish bladder additive in the processing. Sam Adams oatmeal stout or sheaf stout are. You can use the veggiebeers app to determine whether a beer is vegan. 🙂
Tina says
I do know that - and I'm not vegan so it's not an issue for me.
Sam Turnbull says
Good news, Guiness is now vegan 🙂
Maha says
Just chiming in to say that this was delicious and my partner and I loved it! Thank you so much for sharing.
Sam Turnbull says
Wonderful! So happy you both enjoyed it, Maha 🙂
Michele says
My husband has been vegan for almost 10 years I have only been vegan for almost 2 years. My husband is Irish and we saw this recipe. I was so excited to try it. I’ve had good luck finding vegan recipes online however this one was not for us. It had a very bitter after taste. I had to adjust your times it took much longe to cook than your recipe stated ( I diced all the root vegetables my husband doesn’t like large chunks).
I did use portabellas as a meatier mushroom. Great idea just not for us!
Sam Turnbull says
Sorry you didn't enjoy it.
Madison says
I haven't had a stew since going vegan over 2 years ago. Last week, my boyfriend said he wanted stew and I remembered that I had bookmarked this recipe a few weeks ago. I made it and it was amazing! Far better than the beef stew I used to make and I can't wait to make it again. Great recipe!
Sam Turnbull says
Wonderful!!! So happy you love it so much, Madison!!
Anniken says
I have made this dish 3 times now and I love it!! Thank you so much for your awesome recipes and personality 🙂 Greetings from Norway 🙂
Sam Turnbull says
You're most welcome, Anniken! So happy you loved the stew 🙂
MJ says
Hi, Where does the brown sugar go? In the list but not in instructions.
Thanks
Sam Turnbull says
In the last step along with the other spices. Enjoy!
John Huenemann says
This looks great! My partner and I are a vegetarian/omnivorous couple, so finding filling, interesting dishes like this one is especially good for us. Looking forward to trying it this week!
Sam Turnbull says
Awesome! I hope you love it, John 🙂
Barbara says
Fabulous recipe Sam, I left out celery because we don’t like it but put in the last of my parsnips from the garden and it was brill, I’ve never used beer in cooking before, but I’m a convert. xxx
Sam Turnbull says
Haha! Awesome, thrilled you enjoyed it so much, Barbara.
Brigitte says
So I just made this awsome stew! The only single beer in the store was Guinness extra stout....22oz I bought it because I don’t drink beer and I didn’t want to have extra .my recipe turned out really good but because my beer had extra stout it was super strong but still very good I added dry savory seasoning and served it over cooked farro . I love farro the chewiness of it with it it’s very good . Great recipe!
Sam Turnbull says
So happy you enjoyed it so much, Brigitte 🙂
Ashley says
This is amazing!! I made it in a pretty large batch since I'm a college student and this is a delicious meal I can put in jars and take with me!
Sam Turnbull says
Wonderful! Thrilled you enjoyed it, Ashley 🙂
Isabella Zimmer says
Loved it!! So hearty, so warm, so yummy! My 2 year old loved it. Didn't have parsnips so added cauliflower instead. Will definitely make again and try adding different veggies for a switch up.
Sam Turnbull says
Yay! So happy you both enjoyed it 🙂
Becky says
Hi Sam! I made this stew for the evening meal on St. Patrick's Day. I was so surprised (although I can't think why-all your recipes are the BOMB!). The gravy turned out to be "beef-ier" than any gravy I ever made with beef. There was something in the way the stout mixed with the veggies and broth and flour that made for a satisfying, creamy gravy. Genius! Thank you for your wonderful videos and recipes.
Sam Turnbull says
Woohoo!!! Can't get a much better review than that, thank you, Becky! 😀
Robin says
This stew was sooo good! I added some green cabbage because that's been traditional with corned beef and I had just run out and bout a small head before deciding on this recip, so wanted to use some. It was my first St. Patrick's Day stew as a vegan, and it delivered! The parsnips have it a nice crunch and some sweetness. Turnips might also be a good addition I'm thinking. I think the shiitake it-I used a 12 oz bottle of Guinness. Thanks for emailing this recipe. It's a keeper!!
Robin says
Arghhh, I bought a small head of cabbage before deciding on this recipe.The parsnips gave it...I thought the stout made it (not shiitake). I really have to check the autocorrect on my Kindle before sending .
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Robin 🙂
Jessica says
Made this for dinner tonight and I loved it! I used Guinness drought for the stout and it was perfect! Exactly what I wanted to for St. Patties day. Thanks Sam! ^_^
Sam Turnbull says
Wonderful! So happy you enjoyed it, Jessica 😀
Jessica S. says
I liked it. My kids didn't, but they don't like anything so we never rate food by their likes. 😉
I used my Instant Pot (IP) to make this and replaced the nips with more potatoes and we used Guiness Stout.. I used the IP saute feature for the onion, celery and garlic (using water rather than oil) and then added all the other ingredients. I didn't have fresh mushrooms, but I had shiitake mushrooms leftover from your Crispy & Chewy Sesame Shiitake and soaked those to use. I used the resultant broth for the called for vegetable broth. I used the IP manual feature set for 12 minutes and allowed 10-15 minutes of natural release. It was very good with Irish Brown Soda Bread.
Robin says
Jessica, what Irish Brown Soda Bread recipe did you use? Sounds like an ideal pairing!
Jessica S. says
Is it OK to post recipes from other sites? This is the one I used...
Sam Turnbull says
Wonderful, so happy you enjoyed, Jessica!
Nancy C says
Thank you for details cooking this receip in your IP. I will also make this now in my Instant Pot because of your instructions. I can’t wait to try this wonderful recipe.
Mary says
I think I made a mistake. Sam please help...the broth was delish savory and yummy but my mushrooms, potatoes and the parsnips had a pretty nasty after taste of stout when we ate them. The stout taste was very strong in the vegetables. I was so sad because the gravy broth was so good. How did I screw this up? Thank you
Ryan says
I made this for dinner tonight and had a similar result. My partner, on the other hand, loved every bite. I have a feeling that I should stick to using lighter lagers in my cooking, even an Irish stew. I increased the cooking time to about 30 minutes hoping to further mellow the stout flavour. Despite my newfound disinclination for the flavour of stout, this is a great, simple recipe and I look forward to trying it again with a lager. I actually took a swig from the can before cooking, just to try it, and almost spit it out. My first and last stout drinking experience 🙂
Ribin says
I think stout may be an acquired taste...I remember trying a Guiness back in my early 20s and thinking how awful it was-fast forward over 40 years and now I find it to be a rather mild, and enjoyable stout. I look forward to it each St. Patrick's Day. The rest of the year I'm an IPA drinker. My stew's still simmering, but it smells delish. I added some fresh cabbage because, well, what's St. Patrick's Day without cabbage?
Sam Turnbull says
Yes, the stew has a rich, slightly bitter taste from the stout, perhaps that isn't to some peoples taste... So happy you enjoyed it, Ribin! 🙂
Sam Turnbull says
Hi Mary, that's too bad! Maybe it needed a little bit more cooking to finish cooking out the alcohol? Or perhaps the stout you used wasn't to your taste. It's difficult to know without being in the kitchen with you. Sorry, I can't be more help!
Bajan-mum says
Yummy Sam, it was absolutely amazing. I made it last night and found your dumplings recipe from way back when (2013), and steamed those babies in the stew. They were so soft and fluffy. And the stew was savoury and oh so tasty. Thanks for a great recipe xxx
Sam Turnbull says
Yay! So happy you enjoyed it so much! And wow, yeah that's an old recipe, I should probably update that! 😀
BN says
I'm going to include veggie protein chunks to mimic 'beef' so that there is a protein element. Also, doing in the slow cooker.
Sam Turnbull says
I hope you enjoy it, BN. 🙂
Robin says
You might try soy curls or jackfruit.
Jessy says
I will definitely try your Stew this weekend and add some big chunks of white cabbage. I had leftover cabbage last year when I was making an Irish Stew and it was probably the best way I ever ate cabbage. Fits quite nicely for an Irish dish anyway 😀
Sam Turnbull says
Wonderful! I hope you enjoy it, Jessy!
Georgie Rodgers says
Hi Sam!
This looks delicious, I've a mind to try it this weekend!
How long does it keep for would you suggest?
Thanks!
Sam Turnbull says
Hi Georgie, I would say about 3-4 days in the fridge... that said it's never lasted that long in my house, omnomnom! Haha
Allison says
Hi Sam!
I love your website. Such yummy food! I have a question about the tomato product in this recipe. I've noticed on various websites that paste and sauce are not always used consistently. Is the tomato product in this recipe the thinner sauce or the very thick paste? I'm in the USA - do you think the difference I've noticed is a Canadian/USA terminology difference? Thanks for your help! You're amazing =)
Sam Turnbull says
Hi Allison, welcome! In this recipe I mean paste the thick stuff that comes in the tiny can like this. I have lived in the US as well, and I am pretty sure we both call it the same thing. Hope that helps!
Gabbi says
I also found the 1/2 cup of tomato paste to be confusing and assumed that it was a typo. Most recipes call for a tablespoon or two only as the Italian version comes in a small tube and is double concentrated. Just to confirm... should we use a half cup of that.
Sam Turnbull says
Yep, the recipe is correct as written. I buy my tomato paste in a can.
Sanne says
This was really delicious! I never used stout beer before, but it came out very nice.
Sam Turnbull says
Yay! So happy you enjoyed it, Sanne 🙂
Abbie says
Taste good, but the veggies need to cook far longer than the recipes instructs - about 45 minutes!
Sam Turnbull says
Glad you enjoyed! As with any stovetop recipe, the time can vary depending on how hot your stove is. 🙂
LeeAnn says
Do you think this would freeze well? Thanks!
Sam Turnbull says
Usually, potatoes don't freeze well, they tend to get mealy once thawed. So I wouldn't recommend it.
J.J. says
Anything I can use to substitute the beer? Alcohol free here. Thanks!
Sam Turnbull says
Hi J.J. You could use a non-alcoholic beer.
J.J. says
thanks...non alcholoic wasn't an option..but thank you! I used 1 3/4 c veggie stock(a homade dark stock/broth-instead of adding more light/regular vegetable broth) and 1 tbsp of apple cider vinegar 🙂 yum yum 🙂
J.J. says
*home-made
Sam Turnbull says
Wonderful! Glad you found a good option 🙂
Laura says
I made my first visit to your site today, and the Vegan Irish Stew was on our dinner table tonight. It was such a big hit with my family! I doubled the recipe so we would have leftovers, and I used one bottle of Guinness Stout and an equivalent amount of mushroom broth. It was the perfect blend of flavors. Thank you for providing recipes that can be made relatively quickly with affordable, healthy ingredients. I am a fan! 🙂
Sam Turnbull says
Hi Laura, welcome! So happy you are already a fan, and that you enjoyed this stew so much 😀
Monica says
Hi,
I was just wondering if I can use cherry stout? Or will that effect the taste of the stew too much?
Sam Turnbull says
I wouldn't recommend it, the cherry flavour would be odd in stew.
Meighan says
This was absolutely delicious! I thought that the tomato paste was going to be overpowering, but it turned out perfectly. My husband, (sometimes) picky toddler and I loved it with fresh bread to mop up the sauce! Can't wait to try out some of your other recipes!
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Meighan 🙂
Cin says
Our appartement smells SOOOO good. I bet the neighbors are saliving just walking pass our door Thanks for the recipe!
Sam Turnbull says
Hahahaha! Love it! You're most welcome, Cin 🙂
Angela says
Sam, once again you have out done yourself. This is an amazing dish!!!! My whole family (even the teens) love, love, love this stew. I'm sure it will be a "Old standby" from now on. Oh and btw the smell throughout the house as it cooks is also amazing.
Thanks again for sharing your magic,
Angela
Sam Turnbull says
Aww shucks, you're most welcome, Angela. It's my pleasure 🙂
Kayli says
I am so excited to make this stew! However, I am concerned with amount of stout your recipe calls for. It looks like 1 can (473ml) of stout but that it could also be 1,473ml can, as in a whole 6 pack, of stout. Help please!:) I'm sure its the first but that comma is confusing me haha!
Sam Turnbull says
Haha! Oh no, it's only 1 can (473ml) of stout! Enjoy 🙂
Eve says
Thank you, I thought the same thing. Can't wait to try tonight.
Sue says
I see why Eve was confused. The recipe reads: 1, 473 ml can vegan stout beer. It shows a comma after the 1 making it look like 1,000 instead of 1 (437ml or 16oz.) can.
Sam Turnbull says
Yes, you're right, Sue! There is a space in there, but it isn't very clear. I've rearranged it now so it should be crystal clear 🙂
Christine says
Could you put this in a crockpot? If so, how long would you suggest and on what temperature.
Sam Turnbull says
Hi Christine, I'm sure you could, but I don't have a crockpot and I've never cooked with one so it's not my expertise I'm afraid!
Alyssa says
Is there a way I could substitute something for tomato paste? I have a slight allergy to tomatoes. It's a little hard finding recipes that are vegan without tomato products.
Sam Turnbull says
Tomato paste adds depth and richness, but if you are allergic then you might just want to skip it. You may need to bump up some of the other flavours according to taste. Hope that helps!
Alyssa says
Thank you! I did find that you could use tamarind paste in place of tomato paste. I've tried it in one other recipe today and i couldn't tell the difference.
Sam Turnbull says
Ah! That's a great idea!
Tia says
Do you think replacing the brown sugar with molasses would be acceptable?
This recipe looks delicious! Thanks!
Sam Turnbull says
I think that would work just fine. Enjoy!
Cassie says
Just made this!its absolutely delicious!!
Sam Turnbull says
Woohoo! So happy you enjoyed it, Cassie 🙂
Samantha says
this recipe is amazing! used a bit less stout and a little more broth.... didnt put in parsnips just added more potato. ALSO didnt use tomato paste used blended whole tomatos and it was STILL incredible. YES!
THANK YOU FOR THIS!
Sam Turnbull says
You're most welcome, Samantha, so happy you enjoyed it! (Great name by the way 😉 ).
Nellie says
What is stout beer?
Sam Turnbull says
Hi Nellie, check out this definition on Wikipedia.
job says
You mentioned you can replace the beer with mushroom broth. Would the amount be the same? I don't like even the slightest taste of beer, so I didn't know if the recipe would change much if it was omitted.
Sam Turnbull says
The amount would be the same. Enjoy!
Karma says
This.... was.... PHENOMENAL!!!! I made it exactly as written except I subbed Brussel sprouts for the parsnips, and since my husband was late getting home, it ended up simmering for almost an hour and a half. We couldn't stop eating it. At my husband's request, I'll be making this again and again! Thank you for sharing!
Sam Turnbull says
Woohoo! Thrilled you and your husband loved it so much, Karma 🙂 Thanks for the lovely comment!
Nicole says
This stew was a big hit. My 4 year old had 2 bowls. We used herb French bread to soak up the rest of the sauce. Your recipes are making our journey to vegan so easy. Thank you
Sam Turnbull says
Yay! So happy you loved it, and that I am helping to make going vegan easier! 😀
Carina says
My partner is Irish and this is the first time i made a stew since going vegan a few months ago. I left out the parsnips just because we didn't have any and Im not the biggest fan of them. Only thing I'd change is quite a bit less tomato paste and let it cook for a lot longer than the recipe says, I'd say at least an hour if not longer to get that real stew feeling. Other than that we loved it 🙂
Sam Turnbull says
Yay! So happy you enjoyed it, Carina!
Suzanne says
This recipe was AMAZING! ❤️
Sam Turnbull says
Yay! So happy you loved it, Suzanne 🙂
Jenny says
Hi! Will this work in a crock pot ??? Thanks 🙂
Sam Turnbull says
Hi Jenny, I don't have a crockpot so I am not 100% sure, but I can't see why it wouldn't. Enjoy!
Feona says
I just finished making this, very yummy!! I cooked it for a lot longer, probably an hour and the veges were still nice and firm. The only thing I think I'll change for next time is less tomato paste and less stout (although I think mine was a dark stout). I've never cooked using beer before so didn't know what to expect. Very pleased to have stumbled across such a great recipes site. Also currently cooking up a pot of the creamy vegan potato soup, very excited to have a taste. I'm an omnivore but I love having vegetarian dishes.
Sam Turnbull says
Woohoo! Glad you enjoyed the recipe, Feona. Extra glad that you love enjoying vegetarian dishes! Welcome to my blog 🙂
Srivani says
Late for St.Paddy's Day, but honoring my Irish heritage, made this stew for dinner last night. Super simple and came together quickly!! Love that about your recipes, Sam! The color of this stew is incredibly deep and rich. The flavour was amazing! We loved it. In future, I'd probably skip the parsnips, they were good, but not my fave flavour ... just a personal taste preference. This stew is just sooooo good. Will keep this recipe handy for sure. Thanks Sam... you make me a good cook!
Sam Turnbull says
Yay! So happy you loved yet another recipe of mine, Srivani 🙂 For sure, parsnips are not for everyone so feel free to skip and maybe replace with a couple more potatoes and another carrot. 🙂
Kim says
Can't wait to make this Sam! Stew is the ultimate comfort food for me. I used to have it out of a can as a kid haha! But this one is much better (and animal free!). I love that you added the beer 🙂
Sam Turnbull says
Aww thanks, Kim! I hope you love it as much as I enjoyed making it 🙂
Cheryl says
I made the vegan Irish stew tonight. Had to substitute a gluten free beer and couldn't find astout do I used as dark a gluten free as I could find..OMG..delish!
Anna I made the buffalo cauliflower a few nights ago. So good!
Sam Turnbull says
Woohoo! I'm so happy you loved both the stew and the buffalo cauliflower 🙂
Marissa says
Cheryl, if you don’t mind my asking, what did you use to substitute for the flour to make this GF?
Sam Turnbull says
Hi Marissa, the flour in this recipe is just for thickening the stew, so an all-purpose gluten-free flour should work just fine. Enjoy!
Hannah says
Wow, this sounds sooo yummy! I can't wait to try it. Thank you for all of your great recipes. 🙂
Sam Turnbull says
Yay! I hope you enjoy it. My pleasure 🙂
Mary says
Very tasty! I cooked it for quite a bit longer than written (maybe 45 minutes in all, but my vegetable chunks were pretty large) and added some Yves veggie beef tenders in the last few minutes of cooking. I worried about the amount of tomato paste but found I needed to use all of it to balance the beer.
This is even better the next day, and my carnivore husband really liked it too.
Sam Turnbull says
Woohoo!! So glad you enjoyed it so much 🙂
Claire says
Okay, this stew was sooooo good. UGH. I've never cooked with beer before and my eyes have now been opened! We aren't big parsnip fans so we substituted cauliflower which was just as yum. Five stars!!!
Sam Turnbull says
Woohoo!! So happy you loved it Claire, and cauliflower would be a great sub 🙂
Lauren Bellon says
I found this website not because I am vegan (I'm vegetarian) But because I am always looking for creative ways people use fillo as we are a fillo dough manufacturer. I found this recipe last week and decided to try it on St Patty's day for my family. It was truly amazing. Over 5 stars. We can honestly say that the meat was not missed, and it was full of flavor and texture. Thanks Sam for another great one. Let me know when you come up with a vegan fillo dish, we'd love to feature it on OUR blog.
-l
Sam Turnbull says
So very happy you enjoyed it so much!! I will keep you in mind if any fillo recipes come up 🙂
Nic says
Made this tonight for dinner and it was EPIC!!! This was my first time ever being brave enough to cook with beer and it was better than I could've imagined! I added peas and a side of cooked cabbage... just blew my mind! Sam I am continually impressed by your recipes, thank you for keeping things so interesting and delicious!
Sam Turnbull says
Woohoo!!! Can't get much better of a review than EPIC! Thanks so much, Nic. I'm so thrilled you love my recipes so much 🙂
Mark says
This was the 'perfect' Irish stew [veganized]. Thank You!
Mark says
8noticedd a comment suggesting too much tomato flavor...think I would have to try it with less to notice the difference. Perfectly thick and anything with beer is YUM.
Sam Turnbull says
Woohoo! So happy you loved it!
johanne says
When you sit before a bowl of perfect stew like this one you are a child again sitting at the table eating mother love. Thank you. Hanne
Sam Turnbull says
Awwww that's lovely! I know just the feeling you are talking about 🙂 So happy you enjoyed it, Johanne!
Colleen Savage says
Girl, I can't stop having bites of these leftovers every time I open the fridge door. Great recipe. Great blog.
Sam Turnbull says
Hahaha! Woohoo!! Thank you so very much! Thrilled you enjoyed the recipe so much 🙂
Kristin Baker says
Excellent Sam! Thank you for my vegan Irish stew tonight. 🙂
Sam Turnbull says
You're most welcome! So happy you loved it, Kristin 🙂
Sarah Prescott says
Delicious!! Thank you for the incredible dishes you pop out! I added a dash of liquid smoke that I bought for your vegan bacon, Mmmm! My whole family enjoyed it! XXO
Sam Turnbull says
Ooooo! Great idea!! You're most welcome, it's my favourite thing to do 🙂
christine says
The tomato flavor was over powering for our taste. Took away from the "stew flavor"
Sam Turnbull says
Oh that's too bad. You can always reduce it to taste in the future.
Michael says
Great stuff Sam! I ended up using a 16oz can of Oatmeal Cream, Buffalo Sweat stout which made the gravy have a bit of a bite, but still really good. My wife even liked it, which she is still a big meat fan. Couldn't find any parsnips in the area so I used the multi colored carrots in their place. I've never made a stew of any kind before, but it came out great! I tend to be a bit slow in the kitchen, so I was also very surprised that I made it in less than an hour. . Thanks for the great recipes, keepem coming!
Sam Turnbull says
Woohoo! That sounds fabulous! So happy you and your wife loved it 😀
Casey the College Celiac says
Beer in a stew? Wowzers! Never would've thought of that, but I love how rich and hearty this stew looks and sounds..
Sam Turnbull says
It's a classic with Irish stew! It give a wonderful rich earthy flavour 🙂
Barbara Lindsey says
Oh thank you for this fabulous recipe Sam. With winter on the way here in Melbourne, Australia, I can't wait to try this out.
Sam Turnbull says
Yay! I hope you love it 🙂
Lovethescents says
Just made this. Really delicious and authentic flavours but for the sake of me being lazy and wanting this to be a one dish meal, I'd have to figure out how to incorporate protein. Would tempeh be tasty in there, you think?
Joanne says
I am addicted to the tofu bits/crumbles recipe that Sam uses in her BEST VEGAN CHILI. I was already trying to justify using them in this recipe - well because the Irish love lamb and all that - but mostly because I love the darn things. Seriously, I think if you want protein, that's what I would do.
Sam Turnbull says
Haha! Thanks Joanne. Yes that would be a fab idea as well 🙂
Sam Turnbull says
All whole plant foods contain protein. So this dish already does contain protein! Woohoo! You can read more about that here. But if you want to add tempeh or tofu, you can totally do that. I would pan fry it first so it doesn't get mushy in the stew. Enjoy!
Joanne says
Sam- tried it tonite with the tofu crumbles. Wow! Both versions are fabulous- you have really outdone yourself with one!
BTW - you are so right about protein!
Sam Turnbull says
Yay! So happy to hear that you loved it so much 🙂 Thanks, Joanne!
Colleen Doherty says
There is a recipe for Caldo Verde with mushrooms, an "old-world soup" , published recently by Ellie Krieger, a cookbook author, in the Washington Post. In her version she sauteed mushrooms coated in Spanish smoked paprika to add a meaty smokiness in a plant -based way. I am looking forward to adapting with vegetable broth in replacing the stout.
Making the Vegan Irish Stew for St. Patrick's Day ! Thanks Sam.
Sam Turnbull says
Sounds yum! Enjoy!
Kathy says
MMMMmmmm marvelous! On top o' the rainbow! Good Gat!
Sam Turnbull says
Hahaha 🙂
Pam says
Wow, this looks delicious! Just in time for out St Patty's Day dinner party. Do you think I could finish this off with a vegan puff pastry topper? Thanks!
Sam Turnbull says
Oooh yes! That sounds delicious! Enjoy 🙂
Monica says
This looks amazing!
Sam Turnbull says
Yay! Thank you, Monica 🙂
Cal says
This stew is wonderful.
Cal
Sam Turnbull says
Thank you, Cal 🙂
Deborah says
Do you have any suggestions for a replacement for the beer?
Cal says
Deborah, There are any number of dark stouts or porters that will work well. 🙂 Oh, you probably mean that you don't want to use any beer. Well, you could try some vegan Worcestershire, Tamari sauce, and a little dark Miso. That should provide the umami you get from the beer. However, you will probably need to reduce or eliminate the 3/4 tsp of salt. I've made something similar, sans flour and sugar, for years.
Sam Turnbull says
Yes, you can replace the beer with a rich broth such as a mushroom broth. You can try amping it up a bit as Cal suggested. Enjoy!