This plant-based Vegan Irish Stew has all the depth and comfort of a long-cooked traditional version, just without the beef. The broth gets its richness from a bottle of Guinness stout, a mix of root vegetables and a slow simmer that lets everything soften and blend together. The potatoes and rutabaga break down slightly as they cook, which naturally thickens the gravy and gives it that familiar velvety texture.
To answer the question I can hear you thinking – yes, Guinness is vegan friendly! Guinness is now brewed without isinglass. If you decide to use a different stout, check the label to make sure it is certified vegan.
This is a hearty one-pot meal that feels especially good on cold evenings or anytime you want something warm and satisfying.
No matter which version you choose, the stew develops a deep, savory flavor as it cooks and tastes even better the next day.
Ingredients For Vegan Irish Stew
2 tablespoons oil or water
9 oz vegan beef pieces or chopped portobello mushrooms
1 large onion, diced
3 large carrots, cut into chunky pieces
2 ribs celery, diced
5 cloves garlic, minced
4 tablespoons all purpose flour or cornstarch
330 ml bottle stout
1 medium rutabaga or swede, cut into large chunks
4 large potatoes, cut into large chunks
¼ head green cabbage, shredded
4 cups vegetable stock
¼ cup soy sauce or Tamari
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon white or cane sugar
2 bay leaves
2 sprigs thyme or 1 teaspoon dried
2 sprigs rosemary or 1½ teaspoons dried
Optional vegan dumplings
How To Make Vegan Irish Stew
Start by browning the vegan beef or mushrooms
Place a large Dutch oven over high heat and add the oil.
When the pot is hot enough that the oil moves easily across the bottom, add the vegan beef pieces or mushrooms.
Let them sear until golden and crisp on the edges.
This step builds flavor early. Transfer them to a bowl and set aside.
Cook the onion, carrots and celery
Turn the heat down to medium.
Add the onion, carrots and celery to the same pot.
Do not wipe it out, any browned bits on the bottom will lift later and enrich the broth.
Cook until the vegetables begin to soften and take on a hint of color. If the pot looks dry, add a splash of oil.
Stir in the garlic and let it warm for about 30 seconds.
Add the flour
Sprinkle the flour over the vegetables and stir until everything is coated.
The flour should cook for a minute or two so the raw flavor disappears.
If you are using cornstarch, the mixture may thicken quickly here. (That is completely fine, it smooths out once the liquid goes in.)
Pour in the stout
Slowly pour in the stout while stirring, loosening the browned bits on the bottom of the pot as you go.
Those bits dissolve into the broth and deepen the flavor.
Stir until the mixture looks mostly smooth.
Small lumps are normal, they melt away as the stew simmers.
Add the root vegetables and seasonings
Stir in the rutabaga, potatoes, cabbage, stock, soy sauce, salt, pepper, sugar, bay leaves, thyme and rosemary.
The pot will look very full at this stage, but the vegetables soften and settle as they cook.
Simmer until the gravy thickens
Bring the pot to a gentle boil, stirring often so nothing sticks.
Reduce the heat to medium low and let the stew simmer uncovered until the potatoes are tender and the broth thickens into a glossy gravy.
This usually takes 45 to 50 minutes. If you prefer a thicker stew, let it simmer a bit longer.
The potatoes begin to break down, which naturally thickens the sauce.
Finish the stew
About 10 minutes before serving, return the vegan beef pieces or mushrooms to the pot.
This lets them warm through without overcooking.
Remove the herb stems before serving.
Serve warm
Ladle the stew into bowls and serve with bread or over mashed potatoes. The flavors deepen as it rests, and leftovers reheat beautifully.
Variations
Mushroom Only
Use mushrooms in place of the vegan beef. They absorb the stout and broth beautifully and add a deep, earthy flavor.
Gluten Free
Use cornstarch instead of flour. The texture may look thick at first, but it smooths out once the broth simmers.
Alcohol Free
Use a non-alcoholic stout or replace the stout with extra vegetable stock. The stew will still have plenty of depth from the long simmer and the root vegetables.
Dumpling Topping
Add vegan dumplings during the last 20 minutes. Keep the pot partially covered so they steam while the gravy continues to thicken.
Extra Rich Broth
Add a splash of soy sauce or an extra pinch of sugar at the end if the broth tastes slightly sharp. Both help round out the flavor.
Serving Suggestions For This Vegan Irish Stew
With Warm Bread
A crusty loaf is ideal for catching the thickened gravy.
Over Mashed Potatoes
For a heartier meal, spoon the stew over creamy potatoes. The broth sinks into the mash and makes every bite comforting.
With Irish Soda Bread
The mild sweetness of vegan soda bread pairs well with the savory stew.
Light Side Salad
A simple salad with vinaigrette balances the richness of the stew and adds freshness.
With Fresh Herbs
A sprinkle of chopped parsley brightens the bowl and adds color.
Leftovers
The stew thickens in the fridge and becomes even more flavourful. Add a splash of stock when reheating if you prefer a looser consistency.
Frequently Asked Questions About This Vegan Irish Stew
Can I make this stew ahead of time?
Yes. This stew actually improves after a night in the fridge. The vegetables continue to soften, the gravy thickens and the flavors deepen. Reheat gently and add a splash of stock if you prefer a slightly looser consistency.
Does the alcohol cook off?
Most of it does. The stew simmers long enough that the alcohol evaporates, leaving only the rich, slightly malty flavor of the stout. If you prefer to avoid alcohol completely, use a non alcoholic stout or extra vegetable stock.
What can I use instead of rutabaga or swede?
Turnips work well. If you want something sweeter and softer, you can replace part of the rutabaga with parsnips. The flavor will be lighter but still balanced.
Can I freeze vegan Irish stew?
Yes. This stew freezes well because there is no dairy. The potatoes soften slightly after freezing, which thickens the gravy even more. Thaw overnight and reheat on the stovetop.
How do I make the gravy thicker?
Let the stew simmer a bit longer. The potatoes naturally break down and thicken the broth as they cook. You can also mash a few potato chunks directly into the stew if you want a faster thickening method.
Can I cook this in a slow cooker?
Yes, but sear the vegan beef or mushrooms first for better flavor. Add everything to the slow cooker after step 4 and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The gravy may be slightly thinner, so simmer uncovered for 10 to 15 minutes at the end if needed.
Is Guinness vegan?
Yes, Guinness is now brewed without isinglass. If you are using a different stout, check the label to make sure it is certified vegan.
Can I make this without vegan beef or mushrooms?
Absolutely. The stew is still hearty and flavorful with just vegetables. If anything, the broth becomes even richer because the root vegetables have more room to break down and thicken the gravy.
Will the cornstarch version taste different?
Not much. The texture is slightly glossier and the thickening happens more quickly, but the flavor stays the same once the stew has simmered.
