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Vegan Irish Stew in a white bowl

Vegan Irish Stew

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4 People

Ingredients
  

  • 2 Tablespoons Vegetable Oil
  • 2 Sticks Celery chopped
  • 1  Leek chopped
  • 1 Onion chopped
  • 4 Cloves Garlic crushed
  • 2 Tablespoons Flour
  • 500ml /1 pint Vegetable Stock
  • 1 Can (473ml) Guinness
  • 3 Carrots chopped
  • 1 small Turnip chopped
  • 4 medium Potatoes cut into chunks
  • 3 Tablespoons Tomato Puree
  • 2 Bay Leaves
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Dried Thyme
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

Instructions
 

  • Heat a large heavy bottom pan over medium high heat.
  • Add oil and saute celery, onion, leeks and garlic for about 5 minutes until onion lightly browned.
  • Sprinkle in the flour. Stir well to coat the vegetables and fry for few minutes to cook the flour.
  • Add the stock and scrape bottom of pan to remove any bits on the bottom.
  • Add in the Guinness and all the remaining ingredients. The stout will foam up but the alcohol will cook out.
  • Bring to a simmer and cook gently for 15 to 20 minutes until the vegetables are tender but not mushy.
  • The stew will be very thick, you can make it thinner with more stock if you prefer.
  • Remove the bay leaves, check the seasoning and serve hot.
Keyword Vegan Irish Stew