Vegan Irish Stew

Total time1 hr 15 min

Prep time20 min

Cook time55 min

5.0

(14)

This hearty, soul-warming stew proves that a bowl of comfort food doesn't need meat or dairy to feel deeply satisfying. Cremini mushrooms and green lentils do the heavy lifting here, building a rich, meaty texture that holds up beautifully alongside chunky Yukon Gold potatoes, carrots, and celery. The real secret is a cup of vegan stout — it deglazes the pot and adds a dark, malty depth that makes the broth taste like it's been simmering for hours. Toasting the tomato paste before adding the liquid is a small step that pays off big, giving the whole stew a rounder, more complex flavor. Vegan Worcestershire sauce and fresh thyme round everything out so no single ingredient feels like it's doing the work alone. It makes six generous servings, so it's a great option for meal prep or feeding a crowd on a cold night. Finish each bowl with a scatter of fresh parsley and you've got something that looks as good as it tastes.

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Ingredients

6 servings

2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 lb (about 4 medium) yukon gold potatoes, cut into 1 ½-inch chunks
10 oz cremini mushrooms, quartered
2 tbsp tomato paste
1 cup (8 oz) vegan stout or dark ale
Ingredient note
Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
1 cup green or brown lentils, rinsed
4 cups vegetable broth
1 tbsp vegan worcestershire sauce
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
2 bay leaves
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown at the edges, about 6–7 minutes.

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