Gluten Free Irish Vegetarian Stew: A Delicious One Pot Meal

Warm up with a hearty bowl of Gluten Free Irish Vegetarian Stew, packed with tender vegetables and rich flavors. This comforting dish is perfect for chilly evenings and guarantees a satisfying meal.

Growing up, my grandmother would always make a big pot of stew on Sundays. The aroma would fill the house, drawing everyone to the kitchen. This Gluten Free Irish Vegetarian Stew brings back those cherished memories, offering a modern twist on a classic favorite.

Get ready to cook up a storm with this delightful recipe!

What to Expect

• Time: Approximately 2.5 hours
  • Difficulty: Moderate

Before You Begin

Ensure all your vegetables are washed and chopped before starting. This will make the cooking process smoother and more enjoyable.

Ingredients You’ll Need

Step-by-Step Guide

1. BROWN: Preheat the oven to 325 F / 160 C and lower the oven rack. Set the Dutch oven on medium heat and drizzle with avocado oil. Brown the beef in batches and transfer to a bowl.
   
   
   • CHOP: Chop onions into wedges, carrots into pieces, and slice garlic thinly.
   
   
   
   
   • SOFTEN: Reduce heat, add a splash of water, and cook onions and carrots until softened. Add garlic and cook until fragrant.
   
   
   
   
   • SEASON: Pour in red wine, beef broth, balsamic vinegar, salt, and pepper. Return beef to the pot, add herbs, cover, and cook for 1 hour.
   
   
   
   
   • ADD: Peel and cut sweet potato into chunks. Nestle into the stew, cover, and cook for another hour.
   
   
   • THICKEN: Remove herb stems, adjust salt, and mix cassava flour with water to form a slurry. Stir into the stew and cook until thickened.

Pointers for Perfection & How to Store

For a richer flavor, let the stew sit overnight in the refrigerator. This allows the flavors to meld together beautifully.

This is one more new meal to try: One-Pot Potato Curry: Sweet Potato Recipes

Gluten Free Irish Vegetarian Stew

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• Author: Helen Lois
• Total Time: 60
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Gluten-Free Irish Vegetarian Stew is a hearty, comforting bowl of warmth perfect for St. Patrick’s Day or any chilly evening. Loaded with tender root vegetables—including carrots, parsnips, and potatoes—and savory mushrooms for umami depth, it captures the rustic soul of a traditional Irish stew without the meat or gluten.

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Ingredients

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— The Base —

2 tablespoons olive oil (or vegan butter)

1 large yellow onion, roughly chopped

2 stalks celery, sliced

3 cloves garlic, minced

1 lb (450g) Cremini or Baby Bella mushrooms, quartered (provides a meaty texture)

— The Root Vegetables —

3 large carrots, peeled and sliced into thick coins

2 large parsnips, peeled and sliced (a classic Irish ingredient)

2 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks

— The Broth & Seasoning —

2 tablespoons tomato paste (adds richness and color)

4 cups vegetable broth (ensure certified gluten-free)

1 tablespoon gluten-free Worcestershire sauce (or Tamari/GF Soy Sauce)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 teaspoon salt

½ teaspoon black pepper

— To Thicken & Serve —

2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

¼ cup fresh parsley, chopped

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and celery. Sauté for 5 minutes until soft.

2. Brown Mushrooms: Add the quartered mushrooms to the pot. Cook for another 5–7 minutes until the mushrooms release their liquid and start to brown. (This browning step is crucial for flavor!).

3. Add Depth: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, to coat the vegetables and toast the paste.

4. Simmer: Add the carrots, parsnips, and potatoes. Pour in the vegetable broth and gluten-free Worcestershire sauce. Add the thyme, rosemary, bay leaf, salt, and pepper.

5. Stir well to combine. Increase heat to bring the stew to a boil.

6. Cook: Once boiling, reduce heat to low, cover the pot, and simmer for 30–40 minutes, or until the potatoes and carrots are fork-tender.

7. Thicken: In a small bowl, whisk the cornstarch and cold water until smooth. Pour this slurry into the simmering stew.

8. Stir gently and let it bubble for 2–3 minutes. The broth will transform into a rich, glossy gravy.

9. Finish: Remove the bay leaf. Taste and adjust seasoning with more salt or pepper if needed.

10. Serve: Ladle into bowls and garnish generously with fresh parsley. Serve hot.

Notes

Irish Stout Option: For an even more authentic flavor, replace 1 cup of the broth with a Gluten-Free Stout beer (if you can find one) or a splash of red wine.

Parsnips: If you can’t find parsnips, you can substitute them with more carrots or turnips, but parsnips offer that signature sweet, earthy flavor found in Irish cooking.

Serving Suggestion: This stew is best served with a slice of warm Gluten-Free Irish Soda Bread for dipping.

Storage: Like most stews, this tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 20
• Cook Time: 40
• Category: Dinner
• Method: Stovetop
• Cuisine: Irish

Nutrition

• Serving Size: 1 bowl
• Calories: 240
• Sugar: 7
• Sodium: 680
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 8
• Protein: 6
• Cholesterol: 0

Your Burning Questions Answered!

Dig In & Enjoy!

There you have it—a delicious, hearty Gluten Free Irish Vegetarian Stew that’s sure to become a family favorite. Enjoy the comforting flavors and warm your soul with every bite. For more delicious ideas, follow me on Pinterest.