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Vegetarian Irish Stew Recipe

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4 from 44 reviews

This Vegetarian Irish Stew is a hearty and comforting one-pot meal, packed with tender potatoes, turnips, carrots, lentils, and richly flavored with Guinness beer and a blend of savory spices. Slow-cooked to perfection, it’s a satisfying dish perfect for cozy dinners and great for those seeking a wholesome, meat-free version of traditional Irish stew.

  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Legumes

  • 3 large celery stalks, diced (about 2 cups)
  • 1 large yellow onion, diced (about 2 cups)
  • 10 ounces sliced cremini mushrooms
  • 6 small or 2 large russet potatoes, peeled and cut into 1-inch pieces (about 3 1/4 cups)
  • 3 small or 2 medium-large turnips, peeled and cut into 1-inch pieces (about 3 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch slices (about 1 1/4 cups)
  • 1 1/2 cups green, brown or black lentils, rinsed (I used green)

Liquids & Seasonings

  • 1 tablespoon olive oil, divided
  • 1/4 cup all-purpose flour (can substitute gluten-free flour, corn starch, or arrowroot powder, as needed)
  • 1 14.9-oz. can Guinness® beer
  • 3 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 6 cups vegetable broth

Optional

  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the base vegetables: Heat 1/2 tablespoon olive oil in a large nonstick pan over medium heat. Add the diced celery and onion, cooking until onions are translucent and celery is soft, about 5-7 minutes. Once softened, transfer these vegetables to the slow cooker.
  2. Sauté mushrooms: Add the remaining 1/2 tablespoon olive oil to the pan over medium heat. Spread the sliced mushrooms in a single layer and cook without disturbing for about 5 minutes until lightly browned. Flip the mushrooms and continue cooking for another 5-7 minutes until tender and nicely browned.
  3. Add flour and brown it: Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook this mixture for 1-2 minutes until the flour begins to lightly brown, which will help thicken the stew later.
  4. Deglaze with Guinness: Slowly pour in the Guinness beer, scraping the bottom of the pan to loosen any browned bits. This adds a deep, rich flavor to the stew. Transfer the entire mushroom and beer mixture to the slow cooker.
  5. Add remaining ingredients: To the slow cooker, add the prepared potatoes, turnips, carrots, rinsed lentils, tomato paste, Dijon mustard, bay leaves, paprika, sugar, salt, and black pepper. Pour in the vegetable broth and stir all ingredients to combine well.
  6. Slow cook the stew: Cover the slow cooker and cook on low for 8-9 hours or on high for 5-6 hours until the vegetables and lentils are tender and the flavors meld beautifully. Once cooked, remove the bay leaves.
  7. Serve: Ladle the stew into bowls, garnish with fresh chopped parsley if desired, and enjoy this warming, nutritious vegetarian meal.

Notes

  • You can substitute gluten-free flour, cornstarch, or arrowroot powder in place of all-purpose flour to make this stew gluten-free.
  • For a non-alcoholic version, replace the Guinness with a dark malt beverage or strong brewed black tea.
  • Lentils hold shape well; rinse thoroughly before adding to remove dust and debris.
  • Adjust salt according to your taste or depending on the saltiness of your vegetable broth.
  • Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: Irish
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/vegetarian-irish-stew-recipe/