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Vegan Irish Stew

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x
  • Category: Soups, Stews
  • Cuisine: Irish
  • Diet: Vegan


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
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