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A rustic bowl of hearty Irish Vegan Stew filled with potatoes, carrots, and topped with fresh parsley.

Hearty Irish Vegetarian Stew: An Incredible Ultimate Recipe

This incredibly ultimate Irish vegetarian stew is packed with root vegetables, hearty potatoes, and a rich, savory broth, offering deep, comforting flavors perfect for a chilly evening. It's a satisfying and wholesome plant-based twist on a classic.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Irish, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Stew Base
  • 2 tbsp olive oil extra virgin
  • 2 large yellow onions diced
  • 3 cloves garlic minced
  • 2 carrots peeled and sliced into 1/2-inch rounds
  • 2 celery stalks sliced
  • 1 cup (non-alcoholic) dark stout or dark beer substitute or strong vegetable broth
  • 4 cups vegetable broth low sodium
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme chopped (or 1 tsp dried)
  • 1 tbsp fresh rosemary chopped (or 1 tsp dried)
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 1 tbsp tamari or soy sauce for umami
Hearty Vegetables
  • 1.5 lbs russet potatoes peeled and cut into 1-inch chunks
  • 1 large parsnip peeled and sliced into 1/2-inch rounds
  • 1 large rutabaga or turnip peeled and cut into 1-inch chunks
  • 1 cup green cabbage roughly chopped (added towards the end)
  • 1 cup frozen peas (added towards the end)
Thickening Agent (Optional)
  • 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, sliced carrots, and celery. Sauté for another 5 minutes until vegetables begin to soften slightly.
  2. Pour in the dark stout (or strong vegetable broth). Scrape the bottom of the pot to loosen any browned bits. Stir in the tomato paste, fresh thyme, fresh rosemary, bay leaf, salt, black pepper, and tamari. Cook for 2 minutes, allowing the flavors to meld.
  3. Add the vegetable broth, potatoes, parsnip, and rutabaga (or turnip) to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the root vegetables are tender when pierced with a fork.
  4. Stir in the chopped green cabbage and frozen peas. Continue to simmer, uncovered, for another 5-7 minutes, until the cabbage is tender-crisp and the peas are heated through.
  5. If a thicker stew is desired, slowly whisk in the cornstarch slurry (if using) and simmer for another 2-3 minutes, stirring constantly, until the stew has thickened to your preference.
  6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Ladle the hearty Irish vegetarian stew into bowls and serve hot with a side of crusty bread.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The stew also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.
Variations: Feel free to add other root vegetables like sweet potatoes or celeriac. For extra protein, consider adding a can of drained and rinsed cannellini beans or lentils during the last 15 minutes of simmering.
Gluten-Free: Ensure your vegetable broth and dark stout substitute are certified gluten-free, and use tamari instead of soy sauce. The recipe is naturally gluten-free otherwise.