Chunky vegan Irish stew with Guinness beer - perfect for St. Partick's Day. This delicious stew, with its rich flavor and loads of hearty root vegetables, is a delicious stick-to-your-ribs meal when you crave comfort and satisfaction.
Whether it's loaded tempeh and vegetable stew, porotos granados Chilean stew, or this delicious vegan Irish stew recipe, nothing hits the spot like a big pot of stew. It's the perfect remedy for a cold day and a great way to load up on various veggies.
This hearty recipe starts on the stovetop and then slides into the oven for slow cooking to build flavor, thicken the sauce, and cook the veggies. Honestly, I am always surprised at how easy it is to make. Once you have the ingredients prepped, it's a breeze.
Table of Contents
📋 Recipe Ingredients and Notes
Guinness Beer. Traditional Irish stew is known for the flavor of Guinness or rich stout beer. The alcohol cooks off, leaving a distinctive flavor. And yes, my friends, Guinness is vegan.
Mushrooms. Use white button mushrooms, chestnut, or baby bella mushrooms. A few will be chopped for the base to add a meaty texture. The rest are left whole or sliced thick.
Shallots. Pearl onions are a great alternative. The idea is to have small, whole onions that simmer with the carrots, potatoes, and mushrooms. It's a tiny throwback to our favorite creamed onions recipe.
Maple syrup. You need a sweetener to counteract the bitterness of the beer. Date paste is a good alternative. You can also use granulated coconut sugar or brown sugar.
Flour. I used strong wheat flour to thicken the stew. All-purpose flour or whole wheat flour are great alternatives. Use cornstarch or arrowroot powder if you need something gluten-free.
Potatoes. I used thin-skinned potatoes because I like to skip peeling them. Baby potatoes are a great option. If you have Russet potatoes, peel them first.
Rosemary. Quick note. I use dried herbs. 3 teaspoons of chopped fresh rosemary is a great replacement.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
If you're going for a vegan beef stew vibe, add soy curls (soy chunks), simmered tempeh crumbles, or textured vegetable protein (TVP) for added vegan protein.
⏲️ Step-by-Step Instructions
Step 1: Cook the onions, mushrooms, and celery for 3-5 minutes.
Step 2: Stir in the garlic and spices. Sprinkle flour over the top and stir to mix.
Step 3: Pour in the beer to deglaze. Stir to clear the bottom of the pan. Add the tomato paste and maple syrup.
Step 4: Add tomato paste and maple syrup. Cover and simmer for 10-15 minutes to reduce the sauce. Turn off the heat.
Step 5: Stir in the broth, bay leaves, and vegetables.
Step 6: Transfer to the oven and bake, covered, for 1 hour or until the vegetables are tender.
🔪 Pro Tips
It can be scary to add flour directly to a hot pan. Trust me, stir vigorously and have the beer ready to deglaze the pan.
When you add the beer, it's going to foam and bubble. They cook down as the alcohol evaporates.
Denise's Pro Tip: Your pot will be loaded with veggies to start - resist the urge to add more broth. Once they start cooking and you stir it a few times, the veggies will cook down.
Only add more vegetable broth if it becomes too dry. The longer you cook, the more it reduces, so if you add too much liquid, cook it for longer. Simple!
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🍴 Serving Suggestions
Serve this mighty Irish stew with a side of crusty bread. A mixed green salad with vegan mustard honey dressing, spinach apple salad, or balsamic cucumber salad are great additions.
💭 Frequently Asked Questions
Stout beers, like Guinness, can add a bitter taste to stews. The best remedy is adding sweeteners, like maple syrup or tomato paste.
Store leftover stew in an airtight container in the refrigerator for 5 days or freeze it for 3 months.
To make this vegan Irish stew recipe in the slow cooker, follow the instructions for cooking it on the stovetop. Once you mix in the broth and chunky vegetables, add it to the slow cooker or use the slow cooker setting on your Instant Pot. Slow cook on low for 7-8 hours or high for 4 hours.
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👩🏻🍳 Recipe
Chunky Vegan Irish Stew
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Ingredients
- 1 small onion - chopped, ½ cup
- 10 ounces mushrooms - dice 4 mushrooms, cut the rest in half
- 3 stalks celery - diced
- 4 cloves garlic - minced or pressed
- 1 teaspoon rosemary
- 1 teaspoon smoked paprika - or regular paprika
- 1 teaspoon mustard powder
- ½ teaspoon salt - optional
- ½ teaspoon black pepper
- ¼ cup flour - see notes
- 473 milliliters Guinness beer - 1 can or bottle
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 2 cups vegetable broth
- 1 pound shallots - peeled with ends trimmed
- 2 pounds potatoes - baby or thin-skinned, cut into smaller pieces if necessary
- 3 medium carrots - peeled and sliced
- 3 medium bay leaves
Instructions
- Finely dice 4 of the mushrooms.
- Heat a large Dutch oven or a large pot over medium heat. Add the diced mushrooms, onions, and celery. Cook the vegetables for 3-4 minutes until they start to soften. Stir frequently.
- Mix in the garlic, rosemary, paprika, mustard powder, salt, and pepper. Stir for 30 seconds.
- Pour in the beer to deglaze the bottom of the pot. Stir to release any stuck-on vegetables. Stir in the tomato paste and maple syrup. Lower the heat, cover the pot, and simmer for 10 -15 minutes until the sauce has reduced. Take the pot off the heat.
- Preheat the oven to 300 F (150 C).
- Stir in the broth. Use a wooden spoon to clear the bottom of the pot. Then mix in the tomato paste, shallots, potatoes, carrots, and bay leaves.
- Cover the pot and bake for 1 hour or until the vegetables are tender and the sauce has thickened. Stir a few times as it bakes. Add more vegetable broth if needed.
- Remove the stew from the oven and let it sit for 5 minutes to settle.
Video
Notes
- I used a strong wheat flour, but all-purpose or another wheat flour are good options. For a gluten-free option, use cornstarch.
- Guinness Stout is vegan. If you use another stout beer, check the labels.
- Guinness can leave a slightly bitter flavor. Adjust with added maple syrup or tomato paste.
- Store leftover stew in an airtight container in the refrigerator for 5 days or freeze for 3 months.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault
It's delicious!