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bowl classic vegan Irish stew top view

Vegan Irish Stew Recipe

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Here's a classic Irish recipe that is delicious and brings a bit of Irish charm to your table - Vegan Irish Stew. Traditionally, this stew is made with lamb or beef, but we swap those ingredients with plant-based goodness that still gives that comforting, home-cooked feel we all crave. And it's all in one pot!

  • Total Time: 1 hour 30 minutes
  • Yield: 8 bowls 1x


Units Scale
  • 2 tablespoons of vegan butter or olive oil
  • 2 tablespoons of all-purpose flour
  • 1 large onion, chopped
  • 3-4 cloves of garlic, minced
  • 2-3 carrots, peeled and sliced (~250 grams)
  • 2 parsnips, peeled and sliced (~250 grams)
  • 1 turnip, peeled and cubed (~215 grams)
  • 8 oz (about 225g) of mushrooms, quartered or sliced
  • 4 cups (about 950ml) of vegetable broth
  • 1 cup beer (make sure to choose a vegan-friendly brand, as some versions use fish bladders in the filtration process; see the post for my notes on beer)
  • 1/2 tablespoon vegan Worcestershire sauce
  • 2-3 large potatoes, peeled and cubed (600 grams) (choose a variety that holds up well during cooking, like Yukon Gold)
  • 2 tablespoons of tomato paste
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • A handful of fresh parsley, chopped (for garnish)


  1. Cook: In a large pot, melt the vegan butter or heat the olive oil over medium heat. Add the flour, whisking continuously to combine them into a smooth paste. Keep cooking for about 2 minutes until the mixture turns a light golden color. This roux will thicken the stew and add a layer of flavor.
  2. Saute: To the roux, add the chopped onion and minced garlic, stirring until they are coated and start to soften about 3 minutes.
  3. Add: Stir in the carrots, parsnips, turnips, and mushrooms. The mushrooms will release some moisture. Cook for another 5 minutes, allowing the vegetables to soften slightly and absorb the flavors of the roux.
  4. Deglaze: Slowly pour in the vegetable broth and beer while stirring continuously to incorporate the roux evenly with the liquid, ensuring there are no lumps.
  5. Add: Add the Worcestershire sauce, cubed potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir well to combine and dissolve the tomato paste into the liquid.
  6. Simmer: Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1 hour, or until the vegetables are tender and the flavors have melded together beautifully. Stir occasionally, and if the stew seems too thick, add a bit more broth or water to reach your desired consistency.
  7. Season: Taste and adjust the seasoning with salt and pepper as needed.
  8. Garnish: Ladle the stew into bowls and garnish with fresh parsley before serving.


For a rustic and comforting stew, chop the vegetables into chunky pieces.

This Vegan Irish Stew pairs wonderfully with some crusty bread on the side to soak up all that flavorful broth.

Traditional Worcestershire sauce is not vegan. You can find vegan Worcestershire at most major grocery chains without going to a special store or ordering from Amazon.

Many people use a stout. For those not fond of stout, consider using a porter for a lighter, less bitter beer, a dark ale for nuanced richness, or additional vegetable or mushroom broth for a non-alcoholic alternative. See the post for more details. Remember, if you do not like the taste of the beer in the bottle, you will not like it in this stew, so choose one you enjoy.

Once the stew is finished, the broth will be slightly thickened. To achieve a thicker consistency, mix a cornstarch slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of cold water, stirring until smooth, and then stir it into the stew. 

The nutritional profile is only an estimate.

  • Author: Regi Pearce
  • Prep Time: 20 minutes
  • Sauteeing: 10 minutes
  • Cook Time: 1 hour
  • Category: Soups and Stews
  • Method: Stove Top
  • Cuisine: Irish-Inspired
  • Diet: Vegan


  • Serving Size: 1 Bowl
  • Calories: 159
  • Sugar: 7.7 g
  • Sodium: 668.4 mg
  • Fat: 1.9 g
  • Carbohydrates: 29.4 g
  • Protein: 4 g
  • Cholesterol: 0 mg