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If you love a thick, hearty stew - then this Vegan Irish Stew is for you. Big chunks of Portobello Mushrooms, hearty root vegetables, and an amazing broth make this a real 'stick-to-your-ribs" kind of meal.


Total time



  • 1½ yellow onions (diced)
  • 2 ribs celery (chopped)
  • 1 carrot (chopped)
  • 1 parsnip (chopped)
  • 3 cloves garlic (minced)
  • 1 pound portobello mushrooms
  • ¼ cup tomato paste
  • 1 dark stout beer
  • 3 cups low sodium vegetable broth
  • 15 baby potatoes
  • 2 bay leaves
  • 1 tbs vegan worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 2 tbs corn starch (or arrowroot powder)
  • 1 tbs water (to make a thickening slurry)
  • fresh parsley (for garnish)


  1. Dice onions and add to a stew pot or Dutch Oven.
  2. Soften onions in a few tablespoons of veg broth.
  3. Add chopped celery, carrot, and parsnip - simmer 5 minutes
  4. Add minced garlic and stir
  5. Clean mushrooms and cup in half, add mushrooms to pot and simmer until slightly reduced in size
  6. Stir in tomato paste and add beer
  7. Stir well and simmer 1-2 minutes
  8. Add broth and baby potatoes that have been cut in half
  9. Add all seasonings and bring to a slow boil
  10. Reduce heat and cover
  11. Simmer 20-30 minutes or until potatoes are cooked through
  12. Mix corn starch and water and stir into stew to thicken
  13. Serve with your favorite crusty bread
  14. Garnish with fresh parsley if desired
  15. View the recipe instructions at

Contains allergens
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