Irish Vegetarian Stew

Irish Vegetarian Stew: An Incredible Ultimate Recipe

Introduction
Imagine a steaming bowl of Irish vegetarian stew warmed by the glow of a hearth: the scent of caramelized onions and rosemary drifting through the kitchen, tender potato cubes melting into a silky broth, bright peas and crisp green beans offering pops of color and texture. Each spoonful delivers comfort — earthy, slightly sweet, with a savory depth from tomato and a touch of soy for umami. This is the kind of recipe that feels like a hug in a bowl: homey, restorative, and quietly celebratory.

This stew is perfect for chilly evenings, slow Sunday lunches, post-hike refueling, or potlucks where you want to bring something everyone can enjoy. It transitions effortlessly from cozy family dinners to festive gatherings (add a stout for grown-up richness), and it reheats beautifully for quick weekday meals. If you like hearty, vegetable-forward comfort food that’s easy to scale and customize, you’re in the right place — and for an alternate approach to a similar recipe, check this version here: Irish Vegetarian Stew (alternate).

At a Glance

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4 generous bowls
• Difficulty Level: Easy — great for beginner cooks

Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). These values are approximate and were calculated using standard ingredient nutrition entries from USDA FoodData Central and cross-checked with dietary guidance from the Mayo Clinic for daily values.

• Calories: ~200 kcal
• Protein: ~6 g
• Carbohydrates: ~35 g
• Fat: ~4 g
• Fiber: ~7 g
• Sodium: ~500–700 mg (depends on broth and soy sauce choice)

Notes:

• Calories and macronutrients are estimates based on common portion sizes of the listed ingredients (USDA FoodData Central).
• Fiber here is notable: ~6–8 g per serving contributes meaningfully toward daily recommendations (Mayo Clinic suggests ~25 g/day for women and ~38 g/day for men, depending on age).
• Adjust sodium by choosing low-sodium vegetable broth and low-sodium soy sauce to reduce total sodium.

Perfect For…
This stew shines for comfort, connection, and simplicity. It’s perfect for:

• Cozy, rainy or winter evenings when a warm bowl comforts the soul.
• Weeknight meal prep — leftovers improve as flavors meld.
• Family gatherings where dietary preferences vary (vegetarian, easily made vegan).
• Celebrating seasonal root vegetables and late-autumn harvests.
  It appeals because it’s both nostalgic — conjuring family stews and communal bowls — and practical, making vegetables the star without fuss.

Step-by-Step Instructions

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, sliced (about 1.5 cups)
• 2 medium potatoes, diced (about 3 cups) — leave skins on for extra fiber if desired
• 1 cup green beans, trimmed and chopped
• 1 cup peas (fresh or frozen)
• 1 bell pepper, diced (any color)
• 4 cups vegetable broth (low-sodium recommended)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce (use low-sodium to control salt)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions

• Replace potatoes with sweet potatoes or add 1/2 cup pearl barley for texture and extra fiber.
• Add 1 cup sliced mushrooms (cremini or shiitake) for meaty umami.
• Use tamari for gluten-free soy sauce alternative.
• For a richer stew, stir in 1/4 cup plant-based cream or coconut milk near the end.

Method
Making Irish Vegetarian Stew is simple and straightforward. Follow these steps for a delightful outcome:

1. In a large pot, heat olive oil over medium-high heat.
2. Sauté Onions and Garlic: Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent and fragrant.
3. Add Carrots and Potatoes: Stir in sliced carrots and diced potatoes. Cook for an additional 5 minutes, stirring occasionally to coat with oil and to begin browning slightly.
4. Incorporate Vegetables: Add the green beans, peas, and bell pepper to the pot, stirring well to combine.
5. Mix Broth and Seasonings: Pour in the vegetable broth and add tomato paste, soy sauce, thyme, and rosemary. Mix thoroughly, scraping any browned bits from the bottom of the pot for extra flavor.
6. Bring to a Boil: Increase heat to high and bring the stew to a boil. Once boiling, reduce the heat to low.
7. Simmer: Cover the pot and let it simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender and the potatoes can easily be pierced with a fork.
8. Season to Taste: Add salt and pepper according to your preference. If the stew tastes flat, a small splash of apple cider vinegar or a teaspoon of miso can brighten it.
9. Garnish and Serve: Once cooked, remove from heat, garnish with fresh parsley, and serve warm.

Practical tips:

• Cut vegetables to uniform size so they cook evenly.
• If you prefer a thicker stew, mash a small portion of the potatoes against the side of the pot and stir to thicken, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and add in the last 5 minutes of cooking.
• Taste and adjust seasonings in stages: after simmering and again before serving.
• For an extra layer of flavor, brown the potatoes and carrots lightly before adding broth.

(For another technique and ingredient list variations, see this related approach: Irish Vegetarian Stew (alternative).)

Serving Suggestions

• Serve with crusty whole-grain bread or soda bread for soaking up the broth.
• Offer a pat of butter or plant-based butter on the side to stir into each bowl for creaminess.
• Pair with a simple green salad and a warm mug of tea for a complete, cozy meal.
• For a rustic presentation, ladle into bowls and finish with extra parsley, a grind of black pepper, and a lemon wedge to brighten.
• Turn leftovers into a hearty lunch by placing stew over baked potatoes or mixing with cooked grains like quinoa or barley.

Keeping it Fresh

• Room temperature: Do not leave the stew out at room temperature for more than 2 hours (food safety guideline).
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat to 165°F (74°C) before serving.
• Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
• Tip: Cool the stew quickly before refrigeration by transferring to shallow containers to speed cooling and reduce bacterial growth.

Chef’s Advice

• Choose the right potato: Yukon Golds hold shape and offer creaminess; Russets break down more and thicken the broth. Choose based on whether you want a chunkier or thicker stew.
• Build flavor in layers: Browning vegetables and scraping up fond (the browned bits) adds depth without extra ingredients.
• Umami boosters: If you want a deeper savory note, add 1–2 tablespoons of nutritional yeast, a splash of Worcestershire (vegan if desired), or a small spoonful of miso dissolved in hot broth.
• Texture cues: Vegetables are done when a fork slides through potatoes with little resistance but before they collapse completely — aim for tender but intact.
• Don’t over-salt early: Broth and soy sauce can concentrate as the stew reduces; season near the end and taste.

Creative Twists

1. Guinness & Mushroom Twist: Replace 1 cup of vegetable broth with 1 cup of stout (e.g., Guinness — check vegan status if needed) and add 1 cup sliced mushrooms for deep, savory flavor.
2. Barley & Lentil Boost (hearty, protein-rich): Add 1/2 cup pearl barley and 1/2 cup red lentils at step 5; increase broth by 1 cup and simmer until grains and lentils are tender.
3. Mediterranean Spin: Swap thyme and rosemary for oregano and smoked paprika; add a handful of chopped kale at the end and finish with lemon zest and crumbled feta (or dairy-free feta).
4. Spiced Winter Version: Add 1/2 teaspoon ground cumin and 1/4 teaspoon ground coriander, and stir in roasted butternut squash cubes for warmth and sweetness.
   All variations can be made vegan/gluten-free with straightforward swaps (tamari for soy sauce, certified gluten-free barley alternatives, etc.).

Recipe Q&A
Q: Can I make this stew in a slow cooker?
A: Yes. Brown the onions and garlic first (optional), then add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add quick-cooking peas near the end.

Q: How can I reduce sodium without losing flavor?
A: Use low-sodium broth and low-sodium soy sauce, then boost flavor with herbs, a splash of acid (vinegar or lemon), roasted garlic, or a small amount of miso.

Q: Why did my potatoes fall apart?
A: They were likely overcooked or of a floury variety. Use firmer waxy potatoes (Yukon Gold) or reduce simmer time; add potatoes later in the cooking for firmer pieces.

Q: Is this recipe suitable for meal prep?
A: Yes — it stores well and often tastes better the next day as flavors meld. Portion into airtight containers and refrigerate for up to 4 days or freeze for longer storage.

Q: Can I add protein like tofu?
A: Absolutely. Pan-fry cubed firm tofu until golden and add it in the last 10 minutes of cooking or fold into reheated stew to maintain texture.

Conclusion

If you’re craving a bowl of comfort that’s full of flavor, adaptable, and kind to both kitchen beginners and seasoned cooks, this Irish vegetarian stew delivers. Try it for a family dinner, bring it to a potluck, or make a big batch to enjoy throughout the week — and explore more scrumptious takes on hearty vegan stews at Ultimate Hearty Vegetable Stew Recipe – Yup, it’s Vegan and a flavorful spin on a classic at Vegan Irish Stew • It Doesn’t Taste Like Chicken. Share how yours turned out — photos, tweaks, and favorite pairings make the best kind of kitchen conversation.

Enjoy the slow-simmered warmth, and happy cooking!

Irish Vegetarian Stew

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• Author: recipesprintgmail-com
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting bowl of Irish vegetarian stew filled with tender vegetables and a silky broth, perfect for chilly evenings and gatherings.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, sliced (about 1.5 cups)
• 2 medium potatoes, diced (about 3 cups)
• 1 cup green beans, trimmed and chopped
• 1 cup peas (fresh or frozen)
• 1 bell pepper, diced (any color)
• 4 cups vegetable broth (low-sodium recommended)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce (use low-sodium to control salt)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot, heat olive oil over medium-high heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent and fragrant.
3. Stir in sliced carrots and diced potatoes. Cook for an additional 5 minutes, stirring occasionally to coat with oil and to begin browning slightly.
4. Add the green beans, peas, and bell pepper to the pot, stirring well to combine.
5. Pour in the vegetable broth and add tomato paste, soy sauce, thyme, and rosemary. Mix thoroughly, scraping any browned bits from the bottom of the pot for extra flavor.
6. Bring the stew to a boil, then reduce the heat to low.
7. Cover the pot and let it simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender.
8. Add salt and pepper according to your preference, then garnish with fresh parsley and serve warm.

Notes

For a thicker stew, mash some potatoes against the pot side to thicken. Adjust sodium by using low-sodium broth and soy sauce.

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

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 3g
• Sodium: 600mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg