Vegan Irish Stew
A hearty Vegan Irish Stew packed with vegetables, perfect for a comforting meal.
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil
- 2 ribs celery, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2-4 cups vegetable broth
- 1 can vegan stout beer (473ml)
- 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 cut into chunks)
- ½ cup tomato paste
- 2 leaves bay leaves
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme leaves
- 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.
- 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.
Notes
*For gluten-free stew, use a gluten-free all-purpose flour, and a gluten-free stout.
Nutrition
Serving: 1bowlCalories: 233kcal
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