Cozy Vegan Irish Stew: A Hug in a Bowl

Name: Vegan Irish Stew
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: vegan
Ingredients: 2 tbsp oil (or water for oil-free); 9 oz vegan beef or portobello mushrooms; 1 large onion, diced; 3 large carrots, cut into ½ inch chunks; 2 ribs celery, diced; 5 cloves garlic, minced; 4 tbsp all-purpose flour (or cornstarch); 11 oz Guinness; 1 medium rutabaga (800g), cut into chunks; 4 large potatoes (650g), cut into large chunks; ¼ head green cabbage, shredded; 4 cups vegetable stock; ¼ cup soy sauce (or Tamari); 2 tsp sea salt; 1 tsp black pepper; 1 tbsp sugar; 2 bay leaves; Fresh thyme and rosemary sprigs

Hey! So, you know those days when it’s just gray outside and you wanna curl up with something warm? Yeah, that’s when I whip out this Vegan Irish Stew. 🥣 Seriously—it’s like the ultimate comfort food for any weather. Like, I’m drooling just thinking about it!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s talk ingredients!

So, here’s the rundown:

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

– 2 tablespoons oil (or just water if you’re feeling wild and oil-free)
– 9 oz of vegan beef (totally optional, but yum) or some juicy portobello mushrooms
– 1 large onion (chop it up nice, okay?)
– 3 big ol’ carrots (chunky pieces, don’t be shy)
– 2 ribs of celery (dice it up!)
– 5 cloves of garlic (more garlic = more flavor, duh)
– 4 tablespoons all-purpose flour (or cornstarch if you wanna keep it gluten-free)
– A bottle of Guinness (330 mls, just trust me here)
– 1 medium rutabaga or swede (or turnips if that’s your jam)
– 4 big potatoes (cut ‘em like you’re ready for a hearty meal)
– ¼ head of green cabbage (shredded, obvi)
– 4 cups of vegetable stock (homemade if you’re a badass, store-bought if not)
– ¼ cup of soy sauce (or Tamari for gluten-free)
– Sea salt and black pepper (don’t skimp on ‘em)
– A tablespoon of sugar (to balance the flavors, trust)
– 2 bay leaves (just don’t forget to fish ‘em out later)
– Fresh thyme and rosemary (or dried if you’re in a pinch)
– Vegan dumplings (because why not??)

Now, let me tell you why I make this like, all the time. So, picture this: it was a chilly Sunday afternoon, and I had zero plans—like, an absolute couch potato situation. My friends were over, and we were just doing the usual Netflix binge and I was like, “I need to make something that feels like a warm hug!” I remembered this stew recipe I found and just went for it. The smell wafted through the house, and before I knew it, my friends were hovering like hungry cats. 😂 We devoured the whole pot in no time. It became our go-to comfort meal, and now it feels like a cozy tradition.

Alright, here’s the one trick that’ll change EVERYTHING:

Sear the mushrooms or vegan beef first! Like, seriously, don’t skip this step. That golden crust on them? It adds an insane depth of flavor to the stew that you just can’t get otherwise. Just get that Dutch oven nice and hot, and let ‘em sizzle a bit. 🥩✨

Don’t mess this up!

Here are my top tips that’ll save you from my past mistakes (trust me, I’ve had a few kitchen catastrophes):

1. Don’t rush the simmering part! Let those potatoes break down a bit. It makes the gravy thick and oh-so-comfy.
2. Taste as you go! Adjust the salt, pepper, and sweetness to your liking. Every palate is different!
3. Be careful with the flour/cornstarch! If it gets too gloopy, just keep stirring as you add the liquid. It’ll all come together, promise!

Now, how to keep this deliciousness from disappearing? (I mean, good luck with that, but still…):

– Store leftovers in an airtight container in the fridge for about 3-4 days. It actually tastes better the next day! Just reheat gently on the stove. You can also freeze it—just make sure to leave a little space in the container for expansion.

If you liked this, you’ll probably like these too:

– Vegan Shepherd’s Pie – comforting vibes with that mashed potato topping.
– Chili Sin Carne – a spicy twist that warms you from the inside out.
– Stuffed Bell Peppers – colorful, tasty, and fun!

Okay, so what’s your go-to comfort food? Let’s swap recipes! 💬🍲

Vegan Irish Stew

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Indulge in this hearty Vegan Irish Stew, a comforting one-pot dish brimming with chunky vegetables and rich flavors. Whether you cook it on the stove, in an Instant Pot, or a slow cooker, this stew combines tender potatoes, sweet carrots, and savory mushrooms or vegan beef, all enveloped in a luscious Guinness-infused gravy. Perfect for sharing with family and friends, this dish is not only delicious but also entirely plant-based!

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 8
Category: Entree
Method: Stovetop/Instant Pot/Slow Cooker
Cuisine: vegan

Ingredients

Scale

2 tbsp oil (or water for oil-free)
9 oz vegan beef or portobello mushrooms
1 large onion, diced
3 large carrots, cut into ½ inch chunks
2 ribs celery, diced
5 cloves garlic, minced
4 tbsp all-purpose flour (or cornstarch)
11 oz Guinness
1 medium rutabaga (800g), cut into chunks
4 large potatoes (650g), cut into large chunks
¼ head green cabbage, shredded
4 cups vegetable stock
¼ cup soy sauce (or Tamari)
2 tsp sea salt
1 tsp black pepper
1 tbsp sugar
2 bay leaves
Fresh thyme and rosemary sprigs

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Instructions

Heat oil in a large Dutch oven over high heat. Add vegan beef or mushrooms and sear until golden. Remove and set aside.
Lower heat to medium; add onions, carrots, and celery to the same pot. If necessary, add more oil.
Once veggies soften, stir in garlic followed by flour; cook for a minute.
Gradually pour in Guinness while stirring to mix well.
Add rutabaga, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar, and herbs; stir thoroughly.
Bring to a boil then reduce heat to simmer uncovered for about 45–50 minutes until potatoes are soft.
Stir in the reserved beef or mushrooms about 10 minutes before serving.
Remove herb stalks before serving.