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–+ servings

Vegan Irish Stew

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A hearty and savory vegan stew made with rutabaga, potatoes, cabbage, and either vegan beef or portobello mushrooms, simmered in Guinness for a comforting dish perfect for chilly evenings.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons oil (or water for oil-free)
  • 9 oz vegan beef or portobello mushrooms (sliced)
  • 1 large onion, diced
  • 3 large carrots, cut into ½" chunky pieces
  • 2 ribs celery, diced
  • 5 cloves garlic, minced
  • 4 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 330 mls Guinness or another dark ale
  • 1 medium rutabaga/swede (about 800 g), cut into chunky pieces turnips can be used
  • 4 large potatoes (about 650 g), cut into large chunks
  • ¼ head green cabbage, shredded
  • 4 cups vegetable stock
  • ¼ cup soy sauce or tamari
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white or cane sugar
  • 2 large bay leaves
  • 1 teaspoon dried thyme (or 2 x 4" fresh sprigs)
  • 1½ teaspoons dried rosemary (or 2 x 4" fresh sprigs)
  • optional Vegan dumplings

Method
 

Preparation
  1. Heat a large Dutch oven over medium-high. Add 2 tablespoons of oil (or a few tablespoons of water).
  2. Add vegan beef or sliced portobello mushrooms in a single layer. Sear until golden on both sides, 3-5 minutes. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Reduce heat to medium and sweat until they begin to color, about 6-8 minutes, stirring occasionally.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle 4 tablespoons flour over the vegetables, stir to coat, and cook for 1 minute.
  6. Slowly pour in the Guinness while stirring constantly to smooth any lumps.
  7. Add rutabaga, potatoes, shredded cabbage, vegetable stock, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary. Stir to combine.
Cooking
  1. Bring to a simmer, then lower the heat to medium-low. Simmer uncovered for 45-50 minutes, until vegetables are very tender and the gravy has reduced and thickened.
  2. About 10 minutes before serving, return the seared vegan beef or mushrooms to the pot to reheat and absorb flavors.
  3. Taste and adjust seasoning with salt, pepper, or a dash of vinegar if needed. Remove bay leaves and herb stems before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 800mgFiber: 8gSugar: 3g

Notes

For an oil-free version, use water for searing. For gluten-free, use cornstarch. This stew tastes better the next day as flavors meld.
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