Easy Irish Vegetarian Stew Recipe – Hearty Plant-Based Comfort Food
This comforting Irish Vegetarian Stew is packed with hearty potatoes, carrots, parsnips, and savory herbs simmered in a rich vegetable broth. Perfect for chilly evenings or St. Patrick’s Day celebrations, this meatless twist on a classic Irish dish is both nourishing and satisfying. Easy to make, budget-friendly, and full of flavor!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board & knife
- Measuring cups & spoons
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1 cup stout beer (vegan if needed)
- 3 medium potatoes, cubed
- 2 carrots, sliced
- 1 parsnip, chopped
- 1 turnip, chopped
- ¾ cup green or brown lentils
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt & pepper to taste
- 2 tbsp flour or arrowroot (for thickening)
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot. Sauté onion, celery, and garlic until soft.
- Add mushrooms and cook until browned and their moisture evaporates.
- Deglaze with stout beer, scraping up browned bits. Simmer 2–3 minutes.
- Stir in potatoes, carrots, parsnip, turnip, lentils, broth, tomato paste, and seasonings.
- Cover and simmer for 30–40 minutes until vegetables and lentils are tender.
- Mix flour or arrowroot with a bit of water and stir into stew to thicken.
- Simmer uncovered for 5–10 minutes. Adjust seasoning.
- Garnish with fresh parsley and serve hot.
Notes
- For gluten-free: use arrowroot or cornstarch instead of flour.
- For vegan: ensure beer and Worcestershire (if used) are vegan.
- Let stew sit overnight for deeper flavor.
- Add cabbage or leeks for extra Irish flair.
- Freezes well for up to 3 months.