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Vegan Irish Stew

Vegan Irish Stew

Spoonful of Plants
Prep Time 10 mins
Cook Time 45 mins
Course Lunch, Dinner
Servings 4
Calories 301 kcal


  • 2 tablespoon extra virgin olive oil
  • 1 onion diced
  • 4 cups or 6 small carrots cut into one inch chunks
  • 2 ribs celery
  • 1 tablespoon tomato paste
  • 4 cups baby portobello mushrooms halved
  • 4 tablespoon all purpose flour
  • 2 cups baby yellow potatoes halved
  • 2 cups kale stems removed
  • 1 cup Guinness stout beer
  • 4 cups low sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried rosemary
  • 2-3 sprigs fresh thyme leaves
  • coarse salt
  • freshly ground pepper


  • In a large dutch oven or soup pot, heat the oil on medium high heat.
  • Add the onion, carrots and celery and season with a pinch of salt.
  • Saute for 5 minutes until vegetables begin to soften.
  • Add the garlic and saute one minute.
  • Add the tomato paste and saute until combined.
  • Add the flour and cook for another minute.
  • Stir in the mushrooms and season with another pinch of salt and pepper.
  • Add in the beer and broth and stir everything together.
  • Drop in the bay leaf, and season with the rosemary and thyme.
  • Bring to a boil and then simmer for about 45 minutes uncovered until the stew becomes thickend and vegetables are thouroughly cooked through.
  • Once the stew is cooked, turn off the heat and add in the kale.
  • Season with additional salt and pepper if needed and serve.


Calories: 301kcalCarbohydrates: 52gProtein: 9gFat: 8gSaturated Fat: 1gSodium: 165mgPotassium: 1529mgFiber: 10gSugar: 12gVitamin A: 24910IUVitamin C: 75mgCalcium: 129mgIron: 3mg
Keyword vegan, Irish, stew
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