Typical Irish stew has beef or lamb. This stew is made with meaty portobello mushrooms, lush gravy and tender vegetables. You won’t miss the meat!

Top this with mashed potatoes or cauliflower purée and you can have Shepherd Pie! I tried a new recipe called Colcannon. It is basically mashed potatoes with sauteed cabbage and leeks folded in. I left the potatoes out of the stew.

Want even more vegetables? Try adding parsnips or turnips.

You don’t have to be Irish to enjoy this delicious stew, but you will thank your lucky stars for it!

Try my pumpernickel bread with your stew. Here’s the recipe.

Irish Stew

Print Recipe

Prep Time15

Cook Time15

Servings

AuthorSnap Pea Sheep

Ingredients

8 Oz Portobello mushrooms
1 Cup Chopped onion
1 Cup Sliced carrots
1 Green bell pepper
1 Anaheim or hatch green chili pepper
2 Stalks Celery
2 Lbs Potatoes Omit if serving over potatoes
2 Tbsp Tomato paste Optional
2 Bay leaves
3 Sprigs Thyme Sub 1/2 Tsp Dried Thyme
2 Tbsp Vegan Worcestershire Sauce I use Wan Ja San
1 Sprig Rosemary
1/4 Tsp Black pepper
1/4 Tsp Whole black peppercorns
12 Oz Shiner Bock beer
32 Oz Mushroom or veggie broth
3 Tbsp Flour

Instructions

Peel potatoes and cut into 1" pieces
Peel and dice onion into a 1" dice
Peel and slice carrots into 1/2" coins
Remove seeds and membrane from the peppers. Cut into a 1" dice.
Clean mushrooms, slice in half or into 1" pieces
De-string celery ribs. Cut into a 1" dice.
Remove rosemary leaves from the stem and chop well.
Put flour in stock pot and place over medium heat to brown. Use a rubber spatula to move the flour while it is browning. Once lightly browned, add about a cup of the broth and stir with a whisk to blend the flour and remove any lumps.
Put all of the vegetables in the stock pot. Add beer, remaining broth, tomato paste, herbs and spices.
Turn on medium high heat and bring ingredients to a boil. Turn down heat to medium to simmer.
Remove bay leaves and thyme stems. Taste and adjust seasonings to your taste.
Spoon into bowls and enjoy!