St. Patricks Day Celebration Stew

    PREP: 30 minutes | COOK: 40 minutes | YIELD: 8 x 1½-cup servings

    Of course you aren’t limited to enjoying this stew only on St. Patty’s Day, but that celebration does beg for it. After all, who wouldn’t want a little Irish beer in their meal? What a treat!

    2 Tbsp (30 ml) extra virgin olive oil, divided

    2 large Portobello mushrooms, stems removed, gills scraped out, cut into 1-inch pieces

    ½ lb (225 g) cremini mushrooms, quartered

    6 cloves garlic, minced

    ½ cup (120 ml) dry red wine

    1 cup (240 ml) dark Irish beer, such as Guinness

    6 cups (1.44 L) low-sodium mushroom broth

    2 Tbsp (30 ml) chopped fresh thyme

    1 Tbsp (15 ml) Braggs Liquid Aminos

    2 Tbsp (30 ml) vegan Worcestershire sauce

    2 Tbsp (30 ml) tomato paste

    2 bay leaves

    1 large onion, quartered and sliced

    2 large carrots, peeled and cut into ½-inch pieces

    2 large parsnips, peeled and cut into ½-inch pieces

    2 russet potatoes, peeled and diced into ¾-inch pieces


    Freshly ground black pepper

    Finely chopped Italian flat leaf parsley

    In a large soup pot or Dutch oven, work in batches heating ½ to 1 Tbsp (7.5 to 15 ml) olive oil on medium and adding a single layer of mushrooms to cook until brown, about 3 minutes. Transfer to a bowl and repeat with more olive oil and mushrooms until they’re all cooked. Return all the mushrooms to pot and stir in garlic. Cook until fragrant, about 1 minute. Add wine and beer, and scrape up any crusty bits that might have formed on bottom of pot.

    Add broth and remaining ingredients, stirring to combine. Increase heat and bring stew to a boil, then reduce heat and simmer partially covered. Cook for about 30 minutes or until vegetables are tender, stirring occasionally. Remove bay leaves and discard. Ladle stew into bowls and garnish with pepper and parsley.


    Leftovers will be even better the next day, and will keep up to three days in the fridge.


    Calories: 169 | Calories from Fat: 42 | Protein: 4 g | Carbs: 26 g | Total Fat: 5 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 5 g | Sodium: 328 mg | Cholesterol: 0 mg