Guinness-Free Irish Stew (Printable)

A comforting Irish stew with mushroom meat, root vegetables, and fresh herbs in a savory broth.

# What You'll Need:

→ Mushroom Meat

01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper

→ Vegetables

06 - 3 tablespoons olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced (optional)

→ Broth & Seasoning

14 - 5 cups vegetable broth
15 - 2 tablespoons tomato paste
16 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
17 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
18 - 2 bay leaves
19 - Salt and pepper to taste

→ Thickening & Finish

20 - 2 tablespoons all-purpose flour or cornstarch
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped for garnish

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté for 8-10 minutes until mushrooms are deeply browned and liquid has evaporated. Set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic, sautéing for 5 minutes until softened and fragrant.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Cook while stirring occasionally for 5 minutes to begin softening vegetables.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and generous pinches of salt and pepper. Mix until well combined.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
06 - Return cooked mushroom meat to the pot and stir thoroughly to distribute evenly throughout the stew.
07 - Whisk together flour or cornstarch with 2 tablespoons water to create a slurry. Stir into the stew and simmer uncovered for 5-10 minutes until thickened to desired consistency.
08 - Remove bay leaves. Taste and adjust salt and pepper as needed to balance flavors.
09 - Ladle hot stew into bowls and garnish generously with fresh chopped parsley.

# Expert Tips:

01 -
  • Completely vegan and dairy-free while still delivering deep, satisfying flavors
  • Ready in just over an hour with simple, wholesome ingredients
  • Features savory mushroom meat that provides a hearty, meaty texture without animal products
  • Packed with nutritious root vegetables like carrots, parsnips, and potatoes
  • Perfect for meal prep and tastes even better the next day
  • Nut-free and easily adaptable to gluten-free diets
02 -
  • Cut all vegetables into similar-sized pieces to ensure even cooking
  • Don't skip browning the mushrooms—this step builds essential flavor depth
  • Use fresh herbs whenever possible for the brightest, most aromatic result
  • Make the slurry smooth and lump-free before adding to prevent clumping
  • Let the stew rest for 10 minutes before serving to allow flavors to settle
  • Double the recipe easily for meal prep or feeding a crowd
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