This easy one-pot, 30-minute Vegan Irish Stew comes together quickly with simple ingredients and delivers a comforting, earthy, well-rounded flavor. Leftovers keep for days and often taste even better the next day. It’s perfect for a cozy weeknight dinner.
There’s nothing like a big bowl of stew to warm you up. This plant-based version is simple to prepare and packed with flavor from everyday pantry ingredients.
Traditional Irish stew often uses beef or lamb and sometimes includes stout or cider. This vegan version skips the meat and relies on a satisfying mix of potatoes, mushrooms, and carrots, while a splash of beer adds depth and an earthy note. If you prefer not to use beer, you can substitute more mushroom stock or apple cider.
The stew is thickened with flour, but cornstarch or a gluten-free flour blend will work for a gluten-free version. Feel free to vary the vegetables: sweet potatoes, peas, or asparagus are good options. If you have leftover vegan protein—such as crumbled seitan, tempeh, tofu, or vegan sausage—toss it in for extra heartiness.
More vegan soups and stews:
Vegan French Onion Soup
Vegan Hot and Sour Soup with Ramen
Vegan Lentil Mushroom Stew
Green Chili Enchilada Soup
Vegan Irish Stew
Ingredients
- 1 tablespoon oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 cup carrots, chopped into ½ inch pieces
- 1 cup celery, chopped
- 3 tablespoons flour, use gluten-free blend or rice flour + cornstarch for GF
- 2 bay leaves
- 2 small to medium potatoes, peeled and diced into 3/4 inch pieces
- 1/2 cup chopped turnip or parsnip
- 4 ounces quartered mushrooms
- 2 teaspoons dried thyme or a thyme + rosemary mix
- 3 cups stock, preferably mushroom or beef-flavored, or use vegetable stock
- 8 ounces beer of choice, vegan stout recommended; alcohol-free beer or extra stock also work
- ½ teaspoon salt, adjust to stock saltiness
- ½ teaspoon black pepper
- 1 tablespoon soy sauce, use tamari for gluten-free
- green onion or parsley for garnish
Instructions
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In a large saucepan, heat the oil over medium heat. When hot, add the onion, garlic, and a good pinch of salt. Stir and cook for about 2 minutes.
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Add the carrots and celery and cook until the onion begins to turn translucent.
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Stir in the flour and bay leaves and cook for about a minute to toast the flour. Add ½ cup of the stock and whisk to form a smooth base, then pour in the remaining stock and stir to combine.
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Add the potatoes, turnip or parsnip, mushrooms, and dried herbs. Pour in the beer, then add the salt, black pepper, and soy sauce. Stir everything together.
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Bring the stew to a strong simmer, then reduce the heat to medium-low. Cook for about 30 minutes, or until the potatoes are tender to your liking.
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Taste and adjust seasoning—add more soy sauce, salt, or pepper if needed. A few drops of liquid smoke can be added for a smokier flavor, if desired.
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Remove and discard the bay leaves. Serve garnished with chopped green onion or parsley, and enjoy with crusty bread or sourdough.
Video
Notes
- Beer substitute: Use additional mushroom stock or apple cider instead of beer.
- Leftovers: Refrigerate within two hours in an airtight container and consume within four days.
- Soy-free: Omit the soy sauce and season with salt, chickpea miso, or nutritional yeast for umami.
- Vegan meat addition: Add vegan sausage or beef-style vegan protein with the celery and carrots and sauté before continuing.
- Instant Pot: Sauté steps 1–4, then pressure cook on high for 8 minutes and quick-release after 5 minutes. The stew may be thin; thicken with 1 teaspoon cornstarch mixed with 2 tablespoons water and sauté a few minutes to thicken.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Rate and comment below!
Ingredients:
- The base of this stew is sautéed onion, celery, and carrots.
- Flour is used to thicken the stew; cornstarch or a gluten-free blend also work.
- Vegetables include starchy potatoes and turnip or parsnip for balance.
- Soy sauce and mushrooms boost the umami flavor.
- Seasonings: bay leaves, thyme (and rosemary if you like), salt, and pepper.
- Liquids: mushroom or beef-flavored stock combined with beer for depth.
Tips:
- If you prefer to skip beer, use extra mushroom stock or apple cider as a substitute.
- A few drops of liquid smoke add a pleasant smoky note, if desired.
- Transfer leftovers to the refrigerator within two hours and store in an airtight container for up to four days.
How to make Vegan Irish Stew
In a large saucepan, heat oil over medium. When hot, add onion, garlic, and a pinch of salt and stir.
Add the carrots and celery and cook until the onion softens and becomes translucent.
Stir in the flour and bay leaves and cook for about a minute to toast the flour. Pour in ½ cup of stock and whisk, then add the remaining stock and stir.
Add the potatoes, turnip or parsnip, mushrooms, and dried herbs. Pour in the beer, then add salt, black pepper, and soy sauce. Bring to a boil, reduce heat to medium-low, and simmer about 30 minutes or until the potatoes are tender.
Taste and adjust the seasoning with additional soy sauce, salt, or pepper as needed. Remove the bay leaves, garnish with green onion or parsley, and serve.
Storage
Refrigerate leftovers within two hours and keep in an airtight container for up to four days.
