Guinness-Free Irish Stew (Printer View)

Rich Irish stew featuring mushroom meat and root vegetables in a savory vegetable broth.

# What you'll need:

→ Mushroom Meat

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

→ Vegetables

06 - 3 tbsp 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 tbsp tomato paste
16 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
17 - 2 tsp fresh rosemary, chopped or 1 tsp dried rosemary
18 - 2 bay leaves
19 - Salt and pepper to taste

→ Thickening & Finish

20 - 2 tbsp all-purpose flour or cornstarch
21 - 2 tbsp water
22 - 2 tbsp fresh parsley, chopped

# Method:

01 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté for 8 to 10 minutes until mushrooms are browned and liquid has evaporated. Set aside.
02 - Heat 3 tbsp olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Stir occasionally and cook for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and a generous pinch of salt and pepper. Mix thoroughly to combine.
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 the prepared mushroom meat to the pot and stir well to combine with the broth and vegetables.
07 - In a small bowl, mix flour or cornstarch with 2 tbsp water to form a slurry. Stir into the stew and simmer uncovered for 5 to 10 minutes until thickened to desired consistency.
08 - Remove bay leaves from the pot. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It tastes so deeply satisfying that nobody will notice it's entirely plant-based, which is kind of the whole point.
  • The mushroom meat gives you that savory, almost meaty texture without any pretension or fussy substitutes.
  • One pot, straightforward steps, and it actually tastes better the next day—perfect for meal prep or feeding a crowd.
02 -
  • Don't skip browning the mushrooms properly—this step is where they transform from watery vegetables into something that actually tastes savory and substantial.
  • If your stew seems too thin after adding the slurry, simmer it uncovered a bit longer; if it's too thick, add a splash more broth rather than panicking.
03 -
  • Use a Dutch oven if you have one—the heavy bottom prevents sticking and the wide top lets you brown the mushrooms right there in the same pot before you start building the broth.
  • The real secret is not rushing the mushroom browning step; give them time to caramelize properly, and they'll taste so good you'll catch yourself just eating them straight from the pot.
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