Description
This hearty Vegan Irish Stew is a comforting classic made with savory plant-based beefless tips, tender carrots, and Yukon gold potatoes simmered in a rich Guinness stout and vegetable broth base. Perfect for a cozy dinner, this stew offers deep flavors enhanced by rosemary, thyme, and garlic, thickened to perfection with a cornstarch slurry. It’s an ideal choice for those seeking a satisfying, meat-free meal with authentic Irish inspiration.
Ingredients
Scale
Main Ingredients
- 1/4 cup olive oil
- 1 large sweet onion, chopped
- 1 bag Gardein beefless tips (about 10 ounces)
- 3 large garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 cups Guinness stout
- 3 cups vegetable broth
- 3 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 4 carrots, peeled and cut into chunks
- 4 Yukon gold potatoes, peeled and cut into chunks
- 1/4 cup cornstarch
- 1/2 cup water
Instructions
- Heat Olive Oil and Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until the onions become translucent and soft.
- Add Beefless Tips and Garlic: Add the bag of Gardein beefless tips to the pot and sauté for 3-4 minutes until they begin to brown slightly. Next, stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Incorporate Herbs and Pepper: Stir in the dried rosemary, thyme, and ground black pepper. Cook this mixture for 1 minute, stirring constantly to blend the flavors fully.
- Pour in Beer: Carefully pour the Guinness stout into the pot, stirring to combine all ingredients well and deglaze the pan.
- Add Broth, Tomato Paste, and Worcestershire Sauce: Stir in the vegetable broth, tomato paste, and vegan Worcestershire sauce until the tomato paste is fully dissolved and the mixture is uniform.
- Add Vegetables: Add the peeled and chunked carrots and Yukon gold potatoes to the pot. Stir everything together thoroughly.
- Simmer the Stew: Bring the stew to a boil, then reduce to a simmer. Cover the pot and cook for about 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch and water together until smooth to create a slurry for thickening.
- Thicken Stew: Slowly add the cornstarch slurry to the pot while stirring continuously. Add only as much slurry as needed to reach a thick, stew-like consistency.
- Season and Serve: Taste the stew and add salt if necessary, depending on the saltiness of the broth. Serve hot, optionally accompanied by crusty bread and a sprinkle of chopped parsley for added freshness.
Notes
- Substitute Gardein beefless tips with TVP chunks, mushrooms, lentils, or beans (2-3 cups) if desired for similar texture and protein content.
- If you cannot use beer, substitute with additional vegetable broth or alcohol-free beer; the flavor profile will be less authentic but still delicious.
- Store leftover stew in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- Use Yukon gold potatoes for their creamy texture, but red potatoes can be used as an alternative.
- Adjust thickening agent quantity to achieve your preferred stew consistency without making it too thick or too thin.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
