Vegan Irish Vegetable Stew with Cornbread Crumbs
This hearty, root-vegetable-packed stew is pure cold-weather comfort — the kind of bowl that warms you from the inside out and makes the whole kitchen smell incredible. Yukon Gold potatoes, parsnips, turnip, and carrots simmer low and slow in a rich broth built on stout beer and tomato paste, developing deep, savory flavor that tastes like it took far more effort than it did. A cornstarch slurry thickens everything to a glossy, spoon-coating consistency that feels genuinely satisfying rather than watery or thin. The real showstopper is the toasted cornbread crumbs — crisped in olive oil with a hit of smoked paprika, they add a crunchy, slightly smoky contrast to every spoonful. Every ingredient here is entirely plant-based, so there's no swapping or substituting required; the stout and vegetable broth do all the heavy lifting on flavor. Finished with fresh parsley and optional chives, it's a complete, beautiful meal that serves four and holds up beautifully as leftovers the next day.
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Learn more →Ingredients
4 servings
For the stew
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 lb (about 3 medium) yukon gold potatoes, cut into 1-inch cubes
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 small turnip, peeled and cut into 1-inch cubes
- 2 tbsp tomato paste
- 1 can (14.9 oz) stout beer (such as guinness draught)
Ingredient noteSome brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
- 3 cups vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp cornstarch
- 2 tbsp cold water
For the cornbread crumbs
- 2 cups day-old cornbread, crumbled into rough ½-inch pieces
- 1 tbsp olive oil
- ¼ tsp smoked paprika
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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