VEGAN IRISH STEW #vegetables #hearty

VEGAN IRISH STEW #vegetables #hearty

This veggie lover Irish stew is the ideal method to observe St. Patrick's day, or extremely any day that you need a warm rich stew. Serve it with a hard portion of bread for tidying up each and every piece of soup, and you have yourself one strong fine dinner! It is ideal. 😉

Irish stew is customarily a sheep stew made with Guinness heavy brew. Clearly, sheep isn't veggie lover, and Guinness isn't vegetarian… yet. In all honesty, the individuals at Guinness declared they are changing their 250+ year formula to make it vegetarian! Is that a typical issue for sure!? (Despite the fact that, in the event that you live in Australia, it's as of now vegetarian down there, woot!).

Back to juices. The forceful brew in this formula gives the stock the rich, thick, and profound gritty tones. The liquor gets cooked out, and the final product doesn't generally possess a flavor like lager any longer (this is originating from somebody who is certainly not a major heavy fan), it just tastes of wonder. Truly, beneficial things are going on in my kitchen today.


VEGAN IRISH STEW #vegetables #hearty


  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 - 4 cups vegetable broth
  • 1 can (473ml) 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
  • 2 1/2 cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
  • 1/2 cup tomato paste
  • 2 bay leaves
  • 2 teaspoons brown sugar
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper


  1. 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.
  2. 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.
  3. 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.

Recipe Notes
*For gluten-free stew, use a gluten-free all-purpose flour, and a gluten-free stout.

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