Vegan Irish Stew

This vegan Irish stew is the kind of one-pot meal that you just have to cook when you're craving homemade comfort food. The rich flavors come from a mixture of hearty veggies, plant-based protein and Guinness stout beer - the perfect combination for a cold night!

Few dishes are more comforting than a steaming bowl of stew, and if that stew also has Guinness in it, that's the ticket to a wonderful meal!

This vegan Irish stew borrows a lot from the traditional recipes, minus the beef or lamb, of course. Instead, I made it with plant-based "chicken" pieces for protein and texture.

And just like traditional Irish stew recipes, this vegan stew is loaded with veggies, potatoes, and Guinness stout for the best flavor!

I personally like to simmer the stew until it thickens naturally and maybe crush some potatoes to thicken it more.

However, if you prefer the very thick texture of authentic Irish stew, you can make a slurry from 1 tablespoon of cornstarch and 2 tablespoons of water and stir it in at the end.

Why you'll love this vegan Irish stew

• It has deep and warming flavors, just perfect for a cold winter's night.
• It's very easy to make in one pot and uses straightforward ingredients.
• Even though it has Guinness in it, you won't get tipsy from it! This vegan Irish stew is a family-friendly recipe.

Ingredients and substitutions

Olive oil - You need a bit of olive oil to saute the veggies in. Other oils that work well here include canola and sunflower oil.

Carrot and celery - I like to dice the carrot and celery on the smaller side, so they cook quickly, but bigger chunks are also ok.

Leek - Onions are more commonly used in Irish stew, but I love to make it with leek for a different flavor.

Garlic - Add as much freshly chopped garlic as you like!

Plant-based chicken - To make the stew closer to the traditional one, use vegan "beef" tips. I made it with "This Isn't Chicken" pieces.

Guinness - Guinness is the quintessential Irish stout and infuses deep flavors to this stew. The alcohol from the beer will evaporate as the stew simmers, and you'll be left with a rich flavor. And the best news is that Guinness is 100% vegan!

You can use other types of dark stout instead of Guinness, but the flavors may not be that deep.

If you don't cook with alcohol, use some plant-based "beef" broth instead but keep in mind that the flavor won't be the same.

Fresh thyme - The flavor of fresh thyme is amazing in this Irish vegan stew. If you don't have it on hand, use ½ teaspoon to 1 teaspoon of dried thyme instead.

Tomato paste - Feel free to add more tomato paste if you like.

Worcestershire sauce - Make sure you use a vegan Worcestershire sauce; most of them have fish sauce, but there are some plant-based versions available, too. If you can't find it, use soy sauce instead or simply skip it.

Celeriac - This is optional, but I like to add for texture and extra flavor.

Potatoes - Maris piper or any other kind of boiling potatoes are perfect for this stew.

Vegetable stock - This stew is great with regular vegetable stock, but you can also use a vegan "beef" stock for a darker color.

How to make vegan Guinness stew

Heat the olive oil in a heavy-bottomed pot and sauté the carrot and celery for 4-5 minutes over medium heat until they soften.

Add the leek and continue to cook for 2-3 minutes, stirring occasionally.

Next, add the garlic and cook for a further minute.

Add the plant-based chicken and cook for 2-3 minutes, stirring occasionally.

Stir in the Guinness and simmer for 2-3 minutes.

Add the fresh thyme, tomato paste, Worcestershire sauce, celeriac, potatoes and vegetable stock and bring to a boil.

Lower the heat, cover the pot with a lid and simmer for 20 minutes or until the potatoes are fork-tender.

Stir in the fresh parsley, season to taste and serve with sourdough bread or your favorite crusty bread.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days.
• Reheat the stew in the microwave or on the stovetop until piping hot.
• This vegan Guinness stew freezes well for up to 3 months.

Recipe notes and tips

• Serve the stew with sourdough bread, your favorite crusty bread or mashed potatoes.
• To thicken the stew from the beginning, add 1-2 tablespoons of plain flour after the garlic (before the plant-based protein) and stir well.
• Add some mushrooms for even more texture or instead of the plant-based chicken.

If you liked this vegan Irish stew, you might also like some of my other easy vegan stew recipes:

• Chickpea and Pearl Barley Stew
• Smoky Chickpea and Lentil Stew
• Ciambotta (Italian Vegetable Stew)
• Vegan Mushroom and Lentil Stew
• Vegan Jackfruit Stew

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