While this robust, savory stew is practically a requirement for St. Patrick’s Day, its soul-warming magic shouldn’t be saved for just one day a year! We’re building layers of deep, umami flavor with two kinds of mushrooms, fresh herbs, and a splash of rich, dark Irish beer. The result is a hearty, stick-to-your-ribs meal that’s incredibly satisfying and 100% plant-based. It’s the ultimate comfort in a bowl!
Ingredients
• For the Stew
• PREP: 30 minutes | COOK: 40 minutes | YIELD: 8 x 1½-cup servings
• 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
• For the Garnish
• Freshly ground black pepper
• Finely chopped Italian flat leaf parsley
Instructions
1. In a large soup pot or Dutch oven over medium heat, work in batches to brown the mushrooms. Heat ½ to 1 Tbsp (7.5 to 15 ml) of olive oil and add a single layer of mushrooms. Cook until well-browned, about 3 minutes per side. Transfer the cooked mushrooms to a separate bowl and repeat the process until all mushrooms are browned.
2. Return all the browned mushrooms to the pot and stir in the minced garlic. Cook until fragrant, about 1 minute.
3. Pour in the red wine and beer to deglaze the pot. Use a wooden spoon to scrape up any flavorful browned bits that have stuck to the bottom.
4. Add the mushroom broth, fresh thyme, liquid aminos, vegan Worcestershire sauce, tomato paste, bay leaves, onion, carrots, parsnips, and potatoes. Stir everything together to combine.
5. Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for about 30 minutes, or until all the vegetables are tender. Stir occasionally to prevent sticking.
6. Before serving, find and discard the two bay leaves. Ladle the hot stew into bowls and garnish generously with freshly ground black pepper and chopped parsley.
Nutritional Information
• Nutritional Value Per Serving
• 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
Pro Tips
• for the Best Stew
• Don’t crowd the mushrooms in the pan. Searing them in a single layer in batches is the key to developing a deep, meaty flavor and texture; overcrowding will cause them to steam instead of brown.
• The secret to a rich broth is deglazing. Those browned bits (the fond) stuck to the bottom of the pot after searing the mushrooms are concentrated flavor. Scraping them up as you add the wine and beer is essential.
• This stew is even better the next day! The flavors have more time to meld and deepen. It will keep for up to three days in an airtight container in the fridge.
• For an alcohol-free version, simply omit the red wine and beer and replace them with an equal amount of additional mushroom broth. You may want to add an extra splash of vegan Worcestershire sauce to compensate for the lost depth.
FAQ
Q: Can I make this Irish stew without beer or wine
A: Yes, for an alcohol-free version, simply replace the red wine and beer with an equal amount of additional mushroom broth. The recipe notes suggest adding an extra splash of vegan Worcestershire sauce to compensate for the lost depth of flavor.
Q: How can I add more protein to this vegetarian stew
A: To boost the protein content, consider adding a can of rinsed lentils or chickpeas during the last 15-20 minutes of simmering. Seared tempeh or a high-protein vegan sausage would also be excellent, protein-rich additions to make it even heartier.
Q: Is this mushroom stew recipe gluten-free
A: This recipe as written is not gluten-free due to the Irish beer. To make it gluten-free, you must use a certified gluten-free dark beer. Additionally, ensure your vegan Worcestershire sauce and Braggs Liquid Aminos (or a substitute like tamari) are also certified gluten-free.
Q: What makes this vegetarian stew so rich and savory without meat
A: The deep, umami flavor is built in layers. Searing the two types of mushrooms until well-browned creates a meaty texture and base flavor. Deglazing the pot with wine and beer lifts all the flavorful browned bits, and the combination of mushroom broth, tomato paste, and vegan Worcestershire sauce adds incredible savory depth.
