Guinness-Free Irish Stew (Printable)

Comforting Irish stew with mushrooms, root vegetables, and fragrant herbs in a rich broth.

# What You 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 (optional)

→ 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 pepper to taste

→ Thickening & Finish

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

# Steps:

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 until mushrooms are browned and liquid has evaporated, approximately 8-10 minutes. Transfer to a bowl and set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Cook, stirring occasionally, for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and a generous pinch of salt and pepper.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until vegetables are tender.
06 - Return reserved mushroom meat to the pot and stir to combine thoroughly.
07 - In a small bowl, mix flour or cornstarch with 2 tablespoons water to create 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.

# Expert Advice:

01 -
  • It tastes like someone's been simmering it for hours, but you'll have it on the table in just over an hour.
  • The mushroom meat develops a savory complexity that genuinely fools even the most devoted meat-eaters.
  • One pot, minimal cleanup, and enough leftovers to make tomorrow's lunch feel like a gift to yourself.
02 -
  • Don't skip browning the mushrooms hard—that's where the meaty, complex flavor lives, and if you rush it they'll just turn into a watery mess.
  • The stew will thicken more as it cools, so if it seems a touch thin at the end, that's actually perfect; it'll set beautifully overnight.
03 -
  • If you want extra richness, don't skim on the oil when browning the mushrooms—that's where the flavor builds, and a little fat carries taste better than anything else.
  • Taste as you go during the final simmer and adjust seasonings gradually; it's easier to add salt than to take it out, and fresh herbs can always use a final sprinkle right before serving.
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