Enjoy this updated vegan Irish stew recipe with root vegetables, tofu, and rich stout beer broth. One bite and it is hard to believe this simple recipe is meatless!
Like traditional beef stew, this vegan stew recipe uses thick and chunky root vegetables. Hearty root vegetables are a classic chilly-day meal.
This stew is perfect for meat eaters, vegetarians, and vegans. My meat-eating family loves this recipe on cold nights! It is funny, but they call it vegan beef stew. When the weather turns chilly, I break out my crockpot, make my favorite hearty vegan stew, and let it simmer all day.
To replicate a beef broth, I used Guinness beer. The rich broth adds a beef-like flavor I cannot find with any other product. Guinness is also easy to find and vegan.
What I Love About This Recipe
Packed with Nutritious Vegetables: Loaded with various vegetables, this stew is delicious and incredibly healthy.
Cozy and Comforting: Ideal for chilly days, providing a warm, satisfying meal.
Unique Stout Beer Flavor: Stout beer adds complexity akin to traditional beef broth, elevating the stew’s taste profile.
Versatile and Inclusive: Perfect for everyone, including meat lovers, vegetarians, and vegans.
Ingredients
Extra Firm Tofu: Extra firm tofu adds a firm texture to the stew, absorbs flavors, and provides a protein-rich vegan alternative to meat.
Soy Sauce: Soy sauce adds depth and umami, enhancing the overall flavor profile.
Olive Oil: Used for sautéing the veggies. You can substitute with your favorite oil or vegetable broth instead.
Root Vegetables (Onion, Carrot, Celery, Potatoes): These classic stew ingredients provide earthy flavors.
Garlic: Garlic adds aromatics.
Vegetable Stock: Providing the liquid base, vegetable stock adds a flavorful foundation.
Vegan Stout or Porter Beer: Stout or porter beer introduces a unique, malty depth that mimics beef broth’s rich, full-bodied flavor in traditional stews. I like to use Guinness stout beer; it is certified vegan!
Slice the pressed tofu into 1-inch cubes. Then, gently coat the tofu cubes with cornstarch to help them crisp up during cooking.
Heat olive oil in a pot or Dutch oven. Arrange the tofu in a single layer and cook for 3-4 minutes until golden. Flip the tofu, add soy sauce, and cook for 3-4 minutes more. Once done, set aside.
Step Two: Saute the Veggies
Heat another splash of olive oil over medium heat using the same pot or Dutch oven.
Add the chopped onion, carrot, and celery, stirring them into the oil.
Sauté the mixture for 5-7 minutes, or until the vegetables soften and release their natural sweetness.
Next, add the potatoes, garlic, thyme, oregano, salt, and pepper to the pot.
Continue sautéing for 1-2 minutes, letting the flavors meld and the potatoes soften.
Step Three: Saute the Veggies
Add the remaining ingredients: vegetable broth, beer, and tofu.
Mix 2 tablespoons cornstarch with 2 tablespoons water in a separate container until smooth.
Add the cornstarch slurry to the stew and stir to combine.
Bring to a boil, reduce heat to low, cover, and simmer until the potatoes are easily pierced with a fork.
Garnish with parsley and serve.
Alternative: Slow Cooker Method
Letting the stew simmer each day slowly is the best way to bring out the vegetables’ flavor. To use this method, follow steps one and two as written. Then, transfer the ingredients to a slow cooker instead of cooking the stew on the stovetop. Add the remaining ingredients. Cover the cooker, turn the heat to low, and let it simmer all day.
What to Serve With Stew
Oh, so many great things go with the stew. My favorite is hearty winter-type foods. Here are a few recommendations:
Tofu is my go-to meat substitute, but that might not be yours. If you are looking for a different substitute, try one of these.
Chickpeas: An excellent alternative for added protein.
Jackfruit: Mimics meat’s texture.
Kidney Beans: Another protein-rich addition.
Lentils: Great for a thicker, heartier stew.
Easy and Hearty Vegan Stew
Old-fashioned Irish stew is a cold-weather hearty tradition. The updated vegan stewrecipe is made with root vegetables, tofu, and rich stout beer broth. One bite and it is hard to believe this simple recipe is meatless.
This step is crucial for achieving the desired texture. If needed, see notes for how to press tofu. Slice the pressed tofu into 1-inch cubes. Then, gently coat the tofu cubes with cornstarch to help them crisp up during cooking. Heat olive oil in a pot or Dutch oven. Arrange the tofu in a single layer and cook for 3 to 4 minutes, until golden. Flip the tofu, add soy sauce, and cook for 3 to 4 minutes. Set aside once done.
Step Two: Vegetable Sauté
Heat another splash of olive oil over medium heat using the same pot or Dutch oven. Add the chopped onion, carrot, and celery, stirring them into the oil. Sauté the mixture for 5 to 7 minutes, or until the vegetables soften and release their natural sweetness. Next, add the potatoes, garlic, thyme, oregano, salt, and pepper to the pot. Continue to sauté for 1 to 2 minutes, letting the flavors meld and the potatoes soften.
Step Three: Simmer and Stew
Add the remaining ingredients: vegetable broth, beer, and tofu. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add the cornstarch slurry to the stew and stir to combine. Bring to a boil, reduce heat to low, cover, and simmer until the potatoes are easily pierced with a fork. Garnish with parsley and serve.
Notes
How to Press Tofu
Wrap the tofu block in a clean kitchen towel or several layers of paper towels.
Place the wrapped tofu on a flat, stable surface like a cutting board.
Set a heavy object on top, such as a cast-iron skillet, a large can, or a heavy book.
Let the tofu sit under the weight for 15-30 minutes.
You can extend this time to an hour or more for firmer tofu.
Change paper towels if they become too saturated.
Storing Instructions Store in an airtight container in the refrigerator for up to one week. Store in an airtight container in the freezer for up to three months. Reheat leftover stew in a saute pan over low heat. If the stew is too thick, add a little broth while cooking until you reach your desired consistency.
Hello Denise, I have not tried it, but I get you could use vegan beef broth (or regular beef broth if you are not vegan/vegetarian). I only use the beer to get a rich flavor, but broth should come close.
If you make it with broth, let me know how it turns out.
Is the beer necessary? Is there a substitute I can use?
Hello Denise, I have not tried it, but I get you could use vegan beef broth (or regular beef broth if you are not vegan/vegetarian). I only use the beer to get a rich flavor, but broth should come close.
If you make it with broth, let me know how it turns out.
Ruth