Irish Vegetarian Stew

This Irish Vegetarian Stew is a simple, hearty meal perfect for a cozy evening. It’s a plant-based take on a classic, full of rich flavors and comforting vegetables that come together in one beautiful bowl. This easy recipe is perfect for a weeknight dinner and is a wonderful addition to your collection of vegetarian meals.

My dad, James, made the best Sunday suppers. Our home would fill with the warm, promising scent of a simmering stew, a feeling of family and comfort all in one. This recipe takes me right back to those quiet afternoons in the kitchen with him, it’s a bowl full of his love.

What Makes This Stew a Family Favorite

• Flavor Profile: This stew has a deep, savory, and earthy flavor, thanks to the mushrooms, root vegetables, and a touch of smoked paprika and herbs.
• Ease of Preparation: With simple steps and common pantry ingredients, this recipe is incredibly easy to make, whether on the stovetop or in a slow cooker.
• Versatility: It’s a naturally vegan and plant-based meal, but it can be adapted with different vegetables or protein alternatives.
• Perfect for Any Occasion: Hearty enough for a satisfying dinner, yet simple enough for a weeknight meal. It’s also great for meal prep, as the flavor deepens overnight.

The Simple Things You’ll Need

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, chopped
• 3 medium potatoes, peeled and cubed
• 2 cups mushrooms, sliced
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 cup water
• 1 tablespoon soy sauce (for depth)
• Salt and black pepper, to taste
• 2 tablespoons flour or cornstarch (optional, for thickening)
• 2 tablespoons chopped fresh parsley (for garnish)

My Trusted Kitchen Helpers for This Stew

A Sturdy Stock Pot

A good, heavy-bottomed pot is my best friend for stews like this; it heats everything so evenly and prevents any sticking.

My Ever-Faithful Slow Cooker

For those days when I want to come home to a finished meal, my slow cooker is a true gift, letting all the flavors of this hearty stew meld together perfectly.

Bringing It All Together, Step by Step

First, a Warm and Fragrant Start

Heat the olive oil in a large pot over medium heat. Add your diced onion and minced garlic, sautéing for about 3–4 minutes. I just love the smell that fills the kitchen at this stage, it’s the start of something wonderful.

Next, Tumble in the Vegetables

Stir in the carrots, potatoes, mushrooms, and celery. Let them cook for another 5–6 minutes. You’ll see them start to soften and pick up a little color, which builds a lovely layer of flavor for this healthy vegetable soup.

Then, Awaken the Herbs and Spices

Now, add the tomato paste, smoked paprika, thyme, and rosemary. Give everything a good stir to make sure the vegetables are evenly coated. This is where the magic really starts to happen!

Now, Let It Gently Simmer

Pour in the vegetable broth, water, and soy sauce. Bring it all to a boil, then lower the heat and let it simmer for 30–35 minutes. Be sure to stir it every now and then. You’re waiting for those vegetables to become perfectly tender.

For a Richer, Thicker Broth…

If you like a thicker, more hearty stew, this step is for you. Whisk the flour or cornstarch with about ¼ cup of water until it’s smooth, then stir it into the pot. Let it simmer for another 5 minutes, and you’ll see it thicken up beautifully.

Finally, Season and Serve

Season with salt and pepper to your liking, and don’t forget to garnish with a sprinkle of fresh parsley. It adds a lovely bit of freshness. This dish is ready to be served warm.

(For the Slow Cooker Method: Simply add all ingredients, except the thickener and parsley, to your slow cooker and stir. Cook on Low for 6–7 hours or on High for 3–4 hours. If you want it thicker, stir in the flour/cornstarch slurry during the last 30 minutes of cooking. Garnish with parsley before serving.)

A Gentle Note on Nutrition

Please note that the nutritional information provided for this recipe is an estimate. The values can vary depending on the specific ingredients and portion sizes you use.

To Make It a Little Lighter…

• Lower Sodium: To reduce the sodium content, use a low-sodium vegetable broth and reduce the amount of soy sauce, or opt for a low-sodium tamari.
• Add More Greens: For an extra dose of nutrients, stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking until they have wilted.
• Boost the Protein: To make this plant-based dinner even more filling, add a can of lentils or chickpeas along with the vegetable broth.

How I Love to Serve This Stew

• With Crusty Bread: My absolute favorite way to serve this is with a side of warm, crusty bread or traditional Irish soda bread for dipping into that delicious broth.
• Over Grains: For an even more substantial meal, you can ladle the stew over a bed of fluffy quinoa, brown rice, or creamy mashed potatoes.
• With a Dollop of Cream: A spoonful of vegan sour cream or a swirl of cashew cream on top adds a lovely, cooling contrast to the warm, hearty stew.

My Secrets for a Perfect Stew

• The Golden Rule: Don’t be tempted to skip the initial step of sautéing the onions, garlic, and other vegetables. This process builds a deep flavor base that you won’t get from just boiling everything together.
• Evenly Chopped, Evenly Cooked: Try to chop your potatoes and carrots into similar-sized pieces. This ensures they cook evenly and you won’t have some pieces that are too soft while others are still hard.
• Taste Before You Serve: While you add seasonings during cooking, always taste and adjust with salt and pepper right before serving. The flavors will have melded, and a final touch can make all the difference.

Keeping Your Stew for Another Day

This stew stores beautifully! Simply let it cool to room temperature and then place it in an airtight container in the refrigerator for up to 4-5 days. The flavors actually get even better the next day, making it perfect for leftovers. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight and reheat gently on the stovetop.

From My Kitchen to Yours

I hope this Irish Vegetarian Stew brings as much warmth to your table as it does to mine. It’s a simple meal, but it’s filled with the kind of comfort that feels like a hug in a bowl. It’s recipes like these, passed down through family, that keep our memories alive. I hope you’ll make your own memories with it.

Just in Case You Were Wondering…

Can I welcome other vegetables into this stew?

Absolutely! This is a wonderful base recipe. Feel free to add parsnips, turnips, or even peas. Just add the harder root vegetables early on and toss in softer ones, like peas, near the end of the cooking time.

Is this recipe gluten-free?

The stew is naturally gluten-free if you use cornstarch as a thickener instead of flour. Also, ensure your soy sauce is a gluten-free variety, like tamari.

Can I make this delicious soup without oil?

Yes, you can. To make this soup oil-free, simply sauté the onions and garlic in a bit of water or vegetable broth instead of olive oil, adding a tablespoon at a time to prevent sticking.

Irish Vegetarian Stew

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• Author: Sarah
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and comforting Irish Vegetarian Stew packed with rich flavors, tender vegetables, and a touch of herbs—perfect for cozy evenings or family dinners.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, chopped
• 3 medium potatoes, peeled and cubed
• 2 cups mushrooms, sliced
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 cup water
• 1 tablespoon soy sauce
• Salt and black pepper, to taste
• 2 tablespoons flour or cornstarch (optional, for thickening)
• 2 tablespoons chopped fresh parsley (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 3–4 minutes until fragrant.
2. Add carrots, potatoes, mushrooms, and celery. Cook for 5–6 minutes until they begin to soften and develop color.
3. Stir in tomato paste, smoked paprika, thyme, and rosemary, coating vegetables evenly.
4. Pour in vegetable broth, water, and soy sauce. Bring to a boil, then reduce heat and simmer for 30–35 minutes, stirring occasionally.
5. If a thicker stew is desired, whisk flour or cornstarch with ¼ cup of water and stir into the pot. Simmer for another 5 minutes.
6. Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.
7. Slow Cooker Method: Combine all ingredients except thickener and parsley in a slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Add thickener in the last 30 minutes if desired. Garnish with parsley before serving.

Notes

For extra nutrition, add spinach or kale during the last few minutes of cooking. Use tamari for a gluten-free version. Serve with crusty bread or over grains for a hearty meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 6g
• Sodium: 720mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

Keywords: irish vegetarian stew, vegan stew, vegetable stew, comfort food, plant-based dinner