Irish Vegetarian Stew

I love making Irish Vegetarian Stew when I want a hearty, comforting meal that feels rustic and nourishing. The tender root vegetables simmer together in a rich, savory broth that’s simple yet deeply satisfying. I find it perfect for chilly evenings when I crave something warm and wholesome.

Why You’ll Love This Recipe

I appreciate how this stew uses humble ingredients to create big flavor. I enjoy the combination of potatoes, carrots, and herbs slowly cooking until perfectly tender. It’s filling without being heavy and works beautifully as a plant-based main dish. I also like that it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
3 medium potatoes, diced
1 parsnip, diced (optional)
8 oz mushrooms, sliced
4 cups vegetable broth
1 cup water
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste

Directions

1. I heat olive oil in a large pot over medium heat.

2. I sauté the chopped onion until soft, then add minced garlic and cook until fragrant.

3. I stir in carrots, celery, potatoes, parsnip if using, and mushrooms.

4. I add tomato paste and cook for a minute to deepen the flavor.

5. I pour in vegetable broth and water, then add thyme, bay leaf, salt, and black pepper.

6. I bring the stew to a boil, then reduce the heat and let it simmer for 30–40 minutes, until the vegetables are tender.

7. I remove the bay leaf and adjust seasoning if needed.

8. I stir in fresh parsley just before serving.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

I sometimes add lentils for extra protein and heartiness. When I want a thicker stew, I mash a few of the cooked potatoes directly into the broth. I also enjoy adding a splash of soy sauce or Worcestershire sauce for deeper savory flavor. For extra greens, I stir in chopped kale near the end of cooking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, which I enjoy. I reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. I can also freeze portions for up to 3 months.

FAQs

Can I make this stew in a slow cooker?

I add all ingredients to the slow cooker and cook on low for 6–7 hours until tender.

How can I thicken the stew?

I mash some of the potatoes or let it simmer uncovered to reduce slightly.

Can I add beans for extra protein?

I sometimes add white beans or lentils to make it more filling.

What type of potatoes work best?

I prefer Yukon gold or russet potatoes for their creamy texture.

Is this stew vegan?

Yes, it’s naturally vegan when made with vegetable broth.

Conclusion

I find Irish Vegetarian Stew to be a comforting and nourishing dish that brings simple ingredients together beautifully. The tender vegetables and savory broth create a satisfying meal that feels both rustic and wholesome. It’s a recipe I return to whenever I want something warm, hearty, and easy to prepare.