Description
This hearty Vegan Irish Stew is a flavorful, plant-based twist on the traditional Irish classic. Featuring Gardein beefless tips, robust Guinness stout, and a medley of fresh vegetables like carrots and Yukon gold potatoes, this dish simmers to perfection with aromatic herbs and a rich, savory broth. Perfect for cozy dinners, it’s thickened with a simple cornstarch slurry and served best with crusty bread and fresh parsley for garnish.
Ingredients
Scale
Main Ingredients
- 1/4 cup olive oil
- 1 large sweet onion, chopped
- 1 bag Gardein beefless tips*
- 3 large garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 cups Guinness stout
- 3 cups vegetable broth
- 3 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 4 carrots, peeled and cut into chunks
- 4 Yukon gold potatoes, peeled and cut into chunks
Thickening Slurry
- 1/4 cup cornstarch
- 1/2 cup water
Instructions
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the chopped sweet onion and sauté for 4-5 minutes until translucent and fragrant.
- Cook Beefless Tips: Add the Gardein beefless tips to the pot and sauté for 3-4 minutes until they become slightly browned. They do not need to be fully cooked yet. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Add Herbs and Pepper: Stir in dried rosemary, thyme, and ground black pepper. Cook the mixture for about 1 minute while stirring continuously to toast the herbs and enhance their flavors.
- Deglaze with Guinness: Pour in 2 cups of Guinness stout, stirring well to deglaze the pot and combine all ingredients.
- Add Broth and Flavorings: Stir in 3 cups of vegetable broth, 3 tablespoons tomato paste, and 1 tablespoon vegan Worcestershire sauce. Mix thoroughly to combine.
- Add Vegetables: Add peeled and chunked carrots and Yukon gold potatoes to the stew. Stir well to incorporate them evenly in the broth.
- Simmer: Bring the stew to a boil, then reduce heat to maintain a simmer. Cover the pot and let it cook for about 30 minutes, stirring occasionally to prevent sticking and to evenly cook the vegetables and beefless tips.
- Prepare Thickening Slurry: In a small bowl, mix cornstarch and water together until smooth, creating a slurry.
- Thicken the Stew: Gradually add the cornstarch slurry to the pot, stirring continuously. Continue adding until the stew reaches your desired thickness. Be careful not to add too much; you may not need all the slurry.
- Final Seasoning and Serve: Taste the stew and season with salt as needed, depending on the saltiness of your broth. Serve hot, ideally with crusty bread and a sprinkle of chopped fresh parsley for garnish. Enjoy!
Notes
- You can substitute the Gardein beefless tips with TVP chunks, other beef substitutes, mushrooms, lentils, or beans. Use 2-3 cups if substituting.
- For a true Irish flavor, Guinness stout is essential, but if unavailable, you can use more vegetable broth or alcohol-free beer, though the flavor will slightly differ.
- Store leftover stew in the refrigerator for up to 4 days or freeze for longer storage. It reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
