Imagine a hearty, rich stew that combines the deep, robust flavors of stout beer with earthy mushrooms and tender vegetables - all without a single animal product! This Vegan Irish Mushroom Stout Stew is not just a meal; it's a culinary journey that will transport your taste buds straight to the cozy kitchens of Ireland. Whether you're a dedicated vegan, a curious foodie, or someone looking to impress dinner guests with an extraordinary plant-based dish, this recipe promises to deliver comfort, flavor, and pure satisfaction in every single spoonful.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 500g mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (500ml) stout beer
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until it becomes translucent and slightly golden.
- Add the minced garlic to the pot and cook for another minute, stirring frequently to prevent burning.
- Next, add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
- Stir in the diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.
- Add the tomato paste, dried thyme, and dried rosemary to the pot. Stir well to combine all the ingredients and cook for another 2 minutes to allow the flavors to meld.
- Pour in the stout beer and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating any browned bits into the stew.
- Add the vegetable broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to develop and the vegetables to become tender.
- Season the stew with salt and pepper to taste, adjusting as needed. If you prefer a thicker stew, you can let it simmer uncovered for an additional 10 minutes to reduce the liquid.
- Once the stew is ready, remove it from heat and let it sit for a few minutes before serving. This will help the flavors to settle.
- Serve the Vegan Irish Mushroom Stout Stew hot, garnished with fresh parsley for a pop of color and added freshness. Enjoy with crusty bread or over mashed potatoes for a hearty meal.
Tips
- • Choose a robust, dark stout beer for maximum flavor depth - craft or Irish stouts work best • Use a variety of mushrooms like cremini, shiitake, and oyster for complex texture and taste • Don't rush the mushroom browning process - this develops incredible umami flavor • Let the stew simmer slowly to allow ingredients to marry and flavors to intensify • If the stew seems too thin, allow it to reduce uncovered or add a small amount of cornstarch slurry • Fresh herbs make a significant difference - use fresh parsley or thyme if possible • This stew tastes even better the next day, so consider making it in advance • Pair with crusty sourdough bread or creamy mashed potatoes for a complete meal
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
