Vegan Irish Stew
Author:One-pot, hearty Vegan Irish Stew that can be made on the stove, in an Instant Pot, or slow cooker. It's loaded with chunky, sweet, tender vegetables, your choice of vegan beef or mushrooms, and Guinness gives the gravy an incredibly rich, deep, delicious flavour!
Ingredients
- 2 tablespoons oil , or use water for oil-free
- About 9 oz (255 grams ) vegan beef or portobello mushrooms , I like Gardein beefless tips or Beyond Steak. (or omit completely - It's still really good with just the veg)
- 1 large onion , diced
- 3 large carrots , cut into ½ inch chunky pieces
- 2 ribs celery , diced
- 5 cloves garlic , minced
- 4 tablespoons all purpose flour , or cornstarch
- 330 mls (11 oz bottle) Guinness , or Guinness 0, or any dark stout (if using a can of Guinness use ¾ of the can, or use it all and reduce the stock to compensate if you want more Guinness flavour).
- 1 medium (about 800 grams / 28 oz) rutabaga/ swede , or turnips, cut into chunky pieces
- 4 large (about 650g / 23 oz) potatoes , cut into large chunks (each potato into about 6 pieces)
- ¼ head green cabbage , shredded
- 4 cups (960 mls) vegetable stock
- ¼ cup (60 mls) soy sauce , or Tamari
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white or cane sugar
- 2 large bay leaves
- 1 teaspoon dried thyme , or 2 x 4-inch sprigs of fresh
- 1½ teaspoons dried rosemary , or 2 x 4-inch springs fresh
OPTIONAL
INSTRUCTIONS
- In a large Dutch oven or soup pot (that holds at least 6 quarts / 5.7 litres), add the oil and place over medium-high heat.
- When really hot, add the vegan beef or mushrooms and sear in the pan until golden on all sides. Scoop out and put in a bowl or on a plate. Set aside until near the end.
- Turn the heat down to medium, then to the same pot (don't clean it .. we want any stuck-on residue for flavour!), add the onions, carrots and celery. You might also need to add a teeny bit more oil depending on the pan you're using.
- Let them sweat down and just as they are beginning to colour add the garlic.
- After about 30 seconds, add the flour. Stir it around so everything gets coated, then let it cook out for a minute or two.
- Pour in the Guinness very slowly, stirring well as you go to work out most of the lumps. Don't worry about some small lumps remaining.
- Add the rutabaga/swede, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar and herbs and give it a really good stir.
- Bring to a simmer, stirring frequently, then turn it down to medium-low or whatever heat you need to keep it at a very gentle simmer. Simmer uncovered, stirring occasionally until the vegetables are meltingly soft and the gravy is thick. It will take about 45 to 50 minutes, but you can leave it simmering away much longer if you want to. Just turn it down to low and cover with a lid if it's going to be significantly longer.
- About 10 minutes before you are going to serve, add the vegan beef/mushrooms back in and give it a stir.
- If you used fresh herbs be sure to pick out the stalks before serving.
NOTES
For Instant Pot and Slow Cooker instructions see the FAQs in the post above.
Leftovers can be kept in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove until piping hot, or for a few minutes in the microwave. Add a splash or two of water, stock, or beer to thin it out if necessary.
NUTRITION
Serving: 1of 8 servings | Calories: 164kcal | Carbohydrates: 23g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1675mg | Potassium: 527mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4865IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 2mg
