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.
Ingredients
— 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
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