When my Grandpa Jack was a boy, he spent much time with his grandparents. His grandpa was a man named Joseph Still. Old Joe came over from Ireland when he was in his 20s. He played a juice harp (harmonica), smoked a corncob pipe, and had such a thick brogue that only a few around him could understand what he was saying! From what I heard, he liked to dance and was quite a character. I would love to have met him! So this recipe is dedicated to his memory!
Traditionally, an Irish stew (aka Guinness Stew) is made with lamb. I used hearty Crimini mushrooms for this recipe, but the Guinness and potatoes still qualify the stew as Irish. Regardless, it is absolutely delicious. Not too heavy but still extremely filling. In southern Ireland, carrots are added, and some cooks venture to add turnips! Enjoy!Print
This vegan Irish Stew reminds me of being a kid! My mom always made hearty soups and stews this time of year. The savory flavor of this soup is amazing and will warm you to the bones!
- 1 onion, diced
- 2 stalks celery, chopped
- 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
- 3 cloves garlic, minced
- 1 pound whole crimini mushrooms, diced
- 1/4 cup tomato paste
- 1 16 oz Guinness stout
- 4 cups Edward & Sons Not-Beef Natural Bouillon Stock (or use vegetable stock)
- 3 medium russet potatoes, peeled and cut into large chunks
- 2 bay leaves
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 4 tablespoons cornstarch or arrowroot powder** See note
- 3 tablespoons water (to make a thickening slurry)
- fresh parsley for garnish
- Dice onions and add to a Dutch Oven. Soften onions in a few tablespoons of water.
- Add chopped celery, carrots/parsnips – saute for 6-7 minutes or until soft. Add garlic and cook until fragrant. About 30 seconds.
- Clean mushrooms and medium dice, add mushrooms to the pot and cook for 3-4 minutes, or until they begin to soften. Stir in tomato paste and add the stout. Stir well and simmer 1-2 minutes. Add stock and potatoes. Add Worchestershire sauce and seasonings, bring to a boil. Reduce heat and cover. Simmer 20-30 minutes, or until potatoes are cooked through. Mix corn starch and water. Bring stew to a strong simmer and stir the slurry into the stew to thicken. Stir well. Garnish with fresh parsley and peas, if desired.
**I like a thick stew, so I used 4 tablespoons. If you don’t want it thick, reduce corn starch to 3 tablespoons.
- Serving Size: 6
- Calories: 233