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Hearty Vegetarian Irish Stew

A close-up of a rich, dark bowl of Irish Veggie Stew featuring chunks of beef, bright orange carrots, and golden potatoes.
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A comforting, meat-free stew featuring traditional root vegetables and herbs, perfect for a cold day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 medium potatoes, peeled and quartered
  • 1 cup chopped parsnips
  • 1 cup sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup dark stout or strong vegetable broth (for color/depth)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the potatoes, parsnips, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 2 minutes, stirring constantly to cook out the raw flour taste.
  5. Gradually whisk in the vegetable broth and the stout or dark broth until smooth. Stir in the tomato paste and bay leaf.
  6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, or until the potatoes and root vegetables are tender.
  7. Remove the bay leaf. Stir in the frozen peas and cook until they are heated through, about 3 minutes.
  8. Taste the stew and season with salt and pepper as needed. Stir in the fresh parsley before serving.

Notes

  • For a thicker stew, mash a few of the cooked potatoes against the side of the pot before adding the peas.
  • If you need a gluten-free option, substitute the all-purpose flour with 2 tablespoons of cornstarch mixed with 1/4 cup cold water (a slurry), added at the end of step 4 before the broth.
  • This stew freezes well for later meals.

Nutrition

Find it online: https://savorsensations.com/irish-veggie-stew-recipe/