Vegan Irish Stew - Quick and Easy Stew Recipe

Chop onion, garlic, celery, carrots, mushrooms, baby potatoes, and parsnips into large pieces.

Heat 2 tablespoons of olive oil in a large pot.

Add chopped onions, garlic, and celery to the pot and sauté until beginning to brown.

Sprinkle in 1/4 cup of vegetable broth and stir to coat the vegetables, cooking for about a minute.

Add 2 cups of vegetable broth and scrape the bottom of the pot to release flavor.

Add all chopped vegetables to the pot: potatoes, mushrooms, parsnips, and carrots.

Pour in the can of stout beer and allow it to foam up.

Add 2 teaspoons of tomato paste, 2 teaspoons of brown sugar, 2 bay leaves, dried thyme, black pepper, and kosher salt.

Mix everything together and bring to a simmer.

Cook for 10 to 15 minutes until all vegetables are fork-tender.

If desired, add 1 to 2 cups more vegetable broth to reach the desired consistency.

Equipment Needed

Dietary

Allergens