Here’s a modern take on a traditional Irish beef stew – perfect for St. Patricks Day! This recipe uses simple ingredients but includes extra of everything to create a cozy vegan stew— hearty vegetables, herbs and some spices, Guinness AND red wine, and some wild mushrooms for that highly sought-after umami flavor. It’s a simple recipe, veggie-packed, made on the stove top, and a great option for a cold day!
This is my go-to recipe for a traditional Irish stew adapted to be an entirely beefless beef stew! A classic stew that makes a comforting meal for the whole family to enjoy.
Ingredients:
SERVES 4-6
- Oil for cooking 3 – 4 tbsp – you can choose between coconut oil, olive oil, or another vegetable oil
- 1 small leek – rinsed and chopped.
- Garlic- 4 cloves – Finely chopped or grated garlic
- Celery – 3 sticks, washed and chopped.
- Carrots – 4 large –Peeled and chopped
- Tomato Puree – 3 tbs
- Potatoes – 6 or 7 medium potatoes peeled and chopped into chunks.
- Beef Substitute: about 400 g /14oz prepared according to the instructions on the packet.
- Soy Sauce
- Dried Wild Mushrooms – about a handful
- Smoked Paprika – 1/2 tsp
- Chili flakes are just a pinch of chili flakes or a 1/2 teaspoon of chili powder.
- Red wine – 100ml/ just under half a cup.
- Guinness – 200ml. / Just under a cup.
- Sugar – 1 tsp
- Thyme – 4 tsp dried or a generous sprig of fresh thyme
- Sea salt – 1-2 teaspoons
- Bay Leaves – 3 small
- Vegetable stock– 3-4 cups/ 700 ml – 1l
- All-purpose flour – 1/4 cup / 3-4 tbsp
- Black Pepper – to taste
- Fresh Parsley or Green Onion to serve
Meat Substitute: 400 g /14oz prepared according to the instructions on the packet.
- Beef substitutes vary depending on your location. I suggest you choose one available and follow the cooking instructions on the packet. I have used a new product called OUMPH from the freezer section where we live for this recipe. I fried it up, and because It’s already flavored with garlic and thyme, it tastes really good!
– Some other alternatives include Dehydrated Textured Soy Protein, TVP chunks (Textured Vegetable Protein) ,vegan sausages, and Quorn. Many of these products are highly processed and sometimes lack flavor, so I often try to avoid them, but a traditional beef stew wouldn’t be the same without a meaty bite! I recommend that you prepare your ‘vegan beef’ of choice according to the packet and add some extra flavorings, like soy sauce,when you can. - It’s also important to add most of these products when the stew is finished cooking so they doesn’t turn soggy!
METHOD
- Prepare the dried mushrooms according to the instruction on the packet. Usually, you will need to soak them in boiled water for about 20 minutes. When they have softened, you can drain and roughly chop them.
2. Heat 3- 4 tablespoons of oil in a large pot and add the leeks, sauteing over medium-high heat until tender.
3. Add the finely chopped garlic and celery and saute for about 2 minutes before adding the chopped carrots. Reduce heat to medium and Season with a teaspoon of salt. Cook under a lid, occasionally stirring, until the vegetables are slightly softened – about 5 minutes. Be careful so the garlic doesn’t stick to the bottom of the pan.
4. Add the thyme, chili flakes, smoked Paprika, and flour. Stir well and cook until the flour is no longer visible. This takes about a minute.
5. Add the tomato paste, wine, Guinness, or beer, vegetable stock, chopped potatoes, sugar, bay leaves, and the drained and chopped wild mushrooms. Stir well to combine and bring the pot to boil before reducing the heat to a gentle simmer.
6. Cook the stew on medium heat until the vegetables are tender, about 20 minutes.
Meanwhile, prepare your vegan beef of choice according to the instructions on the packet. I defrosted and fried this Oumph in olive oil and added a generous splash of soy sauce. Add to the stew when it has finished cooking, and the vegetables have softened.
Serving Tips
Season to taste and serve with a sprinkle of chopped fresh parsley, chopped green onion, some Vegan Kimchi, or some crusty bread with vegan butter or hummus. It’s soon St Patricks Day, and what suits better than a slice of Vegan Irish soda bread?
Storage
Leftover stew is delicious the next day. A night in the fridge is a great way to thicken stew, and the flavor has time to mature. You can also freeze this stew in an airtight container for up to 3 months.
But for best results when meal prepping I recommend that you make the base of this stew recipe but prepare and add the beef substitute separately. The results can vary greatly depending on the product that you are using.
Vegan Beef Stew
This is a simple recipe for a cozy vegan stew. It’s a chunky, veggie-packed stew that is made on the stove top. It's easily adaptable to suit the whole family and a great basic recipe to build on. Who doesn't love a bowl of warm bowl of stew on a cold day?
Ingredients
- Oil for cooking 3 – 4 tbsp - you can choose between coconut oil, olive oil, or another vegetable oil
- 1 small leek – rinsed and chopped.
- Garlic- 4 cloves – Finely chopped or grated garlic
- Celery – 3 sticks, washed and chopped.
- Carrots – 4 large –Peeled and chopped
- Tomato Puree – 3 tbs
- Potatoes – 6 or 7 medium potatoes peeled and chopped into chunks.
- Beef Substitute: about 400 g /14oz prepared according to the instructions on the packet.
- Soy Sauce
- Dried Wild Mushrooms – about a handful
- Smoked Paprika – 1/2 tsp
- Chili flakes are just a pinch of chili flakes or a 1/2 teaspoon of chili powder.
- Red wine – 100ml/ just under half a cup.
- Guinness – 200ml. / Just under a cup.
- Tomato paste – 3 tbsp
- Sugar – 1 tsp
- Thyme – 4 tsp dried or a generous sprig of fresh thyme
- Sea salt – 1-2 teaspoons
- Bay Leaves – 3 small
- Vegetable stock– 3-4 cups/ 700 ml – 1l
- All-purpose flour – 1/4 cup / 3-4 tbsp
- Black Pepper – to taste
- Fresh Parsley or Green Onion to serve
Instructions
1. Prepare the dried mushrooms according to the instruction on the packet. Usually, you will need to soak them in boiled water for about 20 minutes. When they have softened, you can drain and roughly chop them.
2. Heat 3- 4 tablespoons of oil in a large pot and add the leeks, sauteing over medium high heat until tender.
3. Add the finely chopped garlic and celery and saute for 2 minutes before adding the chopped carrots. Reduce heat to medium and Season with a teaspoon of salt. Cook under a lid, occasionally stirring, until the liquid has evaporated and the vegetables are slightly softened – about 3-4 minutes. Be careful, so the garlic doesn’t stick to the bottom of the pan.
4. Add the thyme, chili flakes, smoked Paprika, and flour. Stir well and cook until the flour is no longer visible. This takes about a minute.
5. Add the tomato paste, wine, Guinness, or beer, vegetable stock, chopped potatoes, sugar, bay leaves, and the drained and chopped wild mushrooms. Stir well to combine and bring the pot to boil before reducing the heat to a gentle simmer.
6. Cook the stew on medium-low heat until the vegetables are tender, about 20 minutes.
Meanwhile, prepare your vegan beef of choice according to the instructions on the packet. I defrosted and fried this Oumph in olive oil and added a generous splash of soy sauce.
7. Add the vegan beef to the stew when it has finished cooking, and the vegetables have softened.
Serve with a sprinkle of chopped fresh parsley, chopped green onion, some vegan kimchi, or some crusty bread with vegan butter or hummus. Its soon St Patricks Day, and what suits you better than a slice of Vegan Irish soda bread?
Notes
Leftover stew is delicious the next day. A night in the fridge is a great way to thicken stew and the flavor has time to mature. You can also freeze this stew in an airtight container for up to 3 months.
But for best results when meal prepping I recommend that you make the base of this stew recipe but prepare and add the beef substitute separately. The results can vary greatly depending on the product that you are using.
Check out my recipes for Concentrated Vegetable Stock And Paste! They’re packed with flavor, free from additives, incredibly convenient to have on hand, and contain low sodium levels without sacrificing taste!
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
If you enjoy this recipe, I would love it if you gave it 5 stars or let me know in the comments below! I would be delighted to hear from you!
You might also enjoy these easy vegan recipes for Swedish Brown Beans, Sprouted Chickpea Falafel and these really versatile Crispy Tofu Croutons.
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