Guinness-Free Irish Stew (Print Version)

Comforting Irish stew with root vegetables and savory mushroom meat in a rich broth.

# What You'll Need:

→ Mushroom Meat

01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper

→ Vegetables

06 - 3 tablespoons olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced

→ Broth & Seasoning

14 - 5 cups vegetable broth
15 - 2 tablespoons tomato paste
16 - 2 teaspoons fresh thyme leaves
17 - 2 teaspoons fresh rosemary, chopped
18 - 2 bay leaves
19 - Salt and black pepper to taste

→ Thickening & Finish

20 - 2 tablespoons all-purpose flour or cornstarch
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté for 8-10 minutes until mushrooms are browned and liquid has evaporated. Set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic; sauté until softened, approximately 5 minutes.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga to the pot. Cook while stirring occasionally for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and generous pinches of salt and pepper.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
06 - Return the reserved mushroom meat to the pot and stir thoroughly to incorporate.
07 - Mix flour or cornstarch with 2 tablespoons water in a small bowl to form a slurry. Stir into the stew and simmer uncovered for 5-10 minutes until thickened to desired consistency.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with fresh parsley. Serve immediately while hot.

# Additional Tips::

01 -
  • The mushroom meat develops this incredible umami depth that makes you forget you're eating something plant-based—it's genuinely savory and satisfying.
  • It comes together in just over an hour, which means you can serve this on a weeknight without spending your entire evening in the kitchen.
  • Every bowl feels like a warm hug, and the aroma alone will have everyone asking what you're cooking.
02 -
  • Don't skip the mushroom browning step—I made this mistake once by adding raw mushrooms directly to the broth, and they never developed that meaty texture or deep flavor; they just stayed spongy and mild.
  • The slurry must be perfectly smooth before it hits the pot; lumps won't dissolve and you'll end up fishing out little flour balls, which is both frustrating and ruins the mouthfeel.
03 -
  • If your stew seems too thin after simmering, make another slurry and stir it in—don't be afraid to adjust the thickness to exactly what feels right to you.
  • The mushroom browning step is where most of the flavor lives; rushing through it means missing the entire point, so give those mushrooms your full attention and time.
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