Irish Vegetarian Stew

Irish Vegetarian Stew is one of those meals I come back to when I want comfort without feeling weighed down. I grew up with rich stews that filled the house with warmth but often left us slow and tired later. This version keeps that same cozy feeling, yet it feels lighter and more steady. Soft potatoes, gentle herbs, and a slow simmer do most of the work, just like in other calm, one-pot meals I share, that we love to make on busy nights.

Ingredients:
Stew Base:
2 tablespoons olive oil
2 ribs celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
2-4 cups vegetable broth
1 can vegan stout beer (473 ml)
Vegetables:
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks (optional)
8 oz mushrooms, quartered
2 1/2 cups baby potatoes, halved
1/2 cup tomato paste
Seasoning:
2 bay leaves
2 teaspoons brown sugar
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper

Instructions:
Heat a large pot over medium-high heat. Add olive oil, then sauté celery, onion, and garlic until soft and lightly browned, about 5 minutes. Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute to remove the raw flour taste. Add 2 cups vegetable broth and scrape the bottom of the pot. Pour in the vegan stout beer, followed by all remaining vegetables, tomato paste, and seasonings. Bring to a gentle simmer and cook for 10–15 minutes until vegetables are fork-tender but not mushy. Adjust thickness with additional broth if needed. Remove bay leaves before serving.

Notes: For gluten-free stew, use gluten-free flour and gluten-free stout. If bitterness is too strong, balance with olive oil or a touch of sweetness. Cool leftovers before storing in the fridge for up to 5 days.

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