Enjoy this rich and hearty Vegan Irish Stew on St. Patrick’s Day or any chilly evening. Each bite features tender vegan beef tips, carrots, and potatoes in a thick Guinness broth. Easy to make in one pot and perfect with Irish soda bread, cornbread or dutch oven bread.
Whether you need a celebratory meal for St. Patrick’s Day or are craving a hearty and delicious stew for dinner, you can always rely on this Vegan Irish Stew. This one-pot recipe is packed to the brim with tender root veggies and meaty vegan “beef” tips. Plus, the rich Guinness stout vegetable broth is completely addicting!
All it takes to make this vegetarian Irish stew recipe is a short list of pantry-staple ingredients and a bottle of vegan-friendly stout beer. While I wouldn’t call this an authentic Irish stew, the comforting, beefy, and rich flavors are pretty darn close to the original!
Pour yourself a pint and raise a glass to this stew! It’s worth celebrating because it’s:
- Just as delicious as the meaty version.
- Super easy to make and freezer-friendly.
- Cozy and comforting.
- Both adult and kid-friendly.
Ingredients needed (with substitutions)
- Onion – Sweet onions lend a delicately sweet and savory flavor to the stew, but you can use any type of onion here.
- “Beefless” tips – Gardein beefless tips are my favorite because they’re tender, juicy, and the perfect vegan alternative in beef stew recipes. If you don’t want to use vegan beef tips, replace it with TVP chunks, soy curls, chopped seitan (like leftover vegan steak), mushrooms, or even canned lentils and beans.
- Dried herbs – For distinct Irish stew flavor, use a combination of dried rosemary and dried thyme.
- Black pepper
- Guinness stout – Yes, it’s vegan! This famous Irish beer is very rich and deeply flavored. You can use any stout beer you like instead (perform a search on Barnivore to find vegan-friendly brands) or swap it for a brown ale or red wine.
- Vegetable broth – The bolder the vegetable broth, the richer your stew will be.
- Tomato paste – This helps thicken the broth into a sauce-like consistency and richens the flavor.
- Worcestershire sauce – A quality vegan Worcestershire sauce will deepen the mouthwatering umami flavors. If you don’t have Worcestershire, use soy sauce, tamari, balsamic vinegar, coconut aminos, or miso paste in its place.
- Carrots and potatoes – This combination of hearty root vegetables is a staple in Irish cooking. Starchy potatoes, like Yukon Gold and Russet, are best because they’ll help thicken the stew and become very tender and soft.
- Cornstarch slurry – Cornstarch and water mixed together are added at the end to thicken the broth.
How to make vegan Irish stew
Saute the chopped onion in a large pot with oil until soft and translucent. Next, add the vegan beef and cook until it’s brown all over. Finish by sauteeing the garlic in the pot.
Stir the dried herbs and pepper in with the “beef” and veggies.
Pour the Guinness beer into the stew and give everything a good stir. Add the broth, tomato paste, and Worcestershire sauce next.
To finish, add the chopped carrots and potatoes. Bring the mixture up to a boil, then lower the heat and cover the pot with a lid. Let it simmer until the veggies are fork tender.
When the stew is almost finished, mix the cornstarch and water in a small bowl to make a slurry. Slowly pour it into the stew and stir until the broth thickens. Season to taste with salt, then serve with Irish soda bread on the side and enjoy!
- Gluten free Irish stew – Unfortunately, most beer (including Guinness) is not gluten free. If you’d like to make a gluten free Irish stew instead, simply swap the beer for your favorite gluten free beer, red wine, or more vegetable broth.
- Irish stew without beer – The alcohol will cook out as the stew simmers but if you’d prefer to make it without alcohol, replace the stout with more vegetable broth or non-alcoholic beer.
- More vegetables – You can add more vegetables to the stew but I recommend using hearty root vegetables that will hold their shape. Rainbow carrots, parsnips, or turnips are all great options.
Frequently asked questions
- Is Guinness beer vegan? Yes! According to the Guinness website, the new filtration process removes the need for isinglass (a substance in dried fish bladders). This means that Guinness Draught, Guinness Extra Stout, and Guinness Foreign Extra Stout are all vegan-friendly.
- What do you serve with Irish stew? Slices of Irish soda bread and crusty bread or dinner rolls are delicious when dipped in vegan Irish beef stew. Otherwise, it’s quite filling on its own or can be served with cabbage salad and roasted vegetables on the side.
- How long does Irish stew last? The leftovers will last for 3 to 4 days when stored in an airtight container in the fridge.
- Can you freeze vegan Irish stew? Yes! The Guinness stew can be stored in an airtight container in the freezer for up to 3 months.
Want more hearty vegan soups and stews?
Vegan Irish Stew
- 1/4 cup olive oil
- 1 large sweet onion, chopped
- 1 bag Gardein beefless tips*
- 3 large garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 cups Guinness stout
- 3 cups vegetable broth
- 3 tablespoons tomato paste
- 1 tablespoon vegan Worcestershire sauce
- 4 carrots, peeled and cut into chunks
- 4 yukon gold potatoes, peeled and cut into chunks
- 1/4 cup cornstarch
- 1/2 cup water
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 4-5 minutes, until translucent.
- Add the beefless tips and sauté for 3-4 minutes, until slightly browned. They don't need to cook all the way through yet. Add the garlic and cook for 1 more minute.
- Now add the dried rosemary, thyme and black pepper; cook for 1 minute, stirring constantly. Pour in the beer and stir.
- Add the broth, tomato paste and Worcestershire sauce and stir, then add in the carrots and potatoes.
- Stir well and bring to a boil, then lower heat so the stew is simmering. Cover and cook for about 30 minutes, stirring a few times throughout.
- In a small bowl, mix the cornstarch and water together to make a slurry. Slowly add the slurry to the pot, stirring, until you have reached a thicker consistency. You might not need all the slurry.
- Season with salt if needed (this will depend on the saltiness of your broth). Serve hot with crusty bread and chopped parsley, if desired. Enjoy!
May use something other than Gardein beefless tips, but they are my favorite here. TVP chunks, another beef substitute, mushrooms or even lentils/beans would work as well. Use 2-3 cups of any of the other options in place of the Gardein.
To truly be Irish stew it needs the beer, but if you can’t have it you can substitute more broth or alcohol free beer. The flavor won’t be the same though.
- Leftovers – Store leftover stew in the refrigerator for about 4 days. It can also be frozen.
Can’t recommend this enough. It’s my go to comfort food now. We add parsnips and more carrots in this so it’s more veg heavy, but I love this dish and cook it often.
This site has become a bit of a cooking bible for me since the move from vegetarian to vegan. I’ve made so many dishes and even deserts and every one is so easy and a success! Thank you, Nora!
Hi Caz. I am grateful you use my site and find it so helpful for you! Your words are encouraging! I’m thrilled you love the stew! Thanks for sharing all of your feedback, and your fantastic review!
What is a serving size?
There are 6 servings total, so the only way to know for sure is to divide it into 6 portions. I would guess about 1 1/2 cups of stew.
Nora, you did it again. You are so impressive and talented. I followed this exactly to a T and it was phenomenal. Flavorful and very easy to make. Thank you!
Your positive words are fantastic encouragement! Thank you for sharing your fabulous feedback and review! It’s so terrific that you loved the stew!
This was good and I made it without the beer and without the beetles tips. I added more veggie broth and had spicy impossible breakfast sausage that I cut up.
It’s so fantastic you loved the stew! The spicy sausage sounds really good! I appreciate you taking time to share your great feedback and review!
Can you recommend something to use in place of Guinness ? I will be bringing this to an event and I don’t use any kind of alcohol. Maybe a non alcoholic alcohol or a broth?
More broth is probably your best bet. It will change the flavor quite a bit but I think it will still be great. Enjoy!
Just made a double portion of this recipe and it turned out amazing!
I made my own seitan beef strips yesterday to use in this recipe. Also used a bit of the leftover broth from that in the Irish Stew.
Besides that, I also made my own Worcestershire Sauce as I couldn’t find a vegan version around where we live.
Perfection! Thanks again Nora <3 you've really got some awesome recipes.
Hi John. Yumm – your stew sounds delicious! I am thrilled that you loved the stew, and that you love my recipes! Thank you for your wonderful feedback and ideas! Happy cooking!
What brand of beer do you use? I don’t know anything about stout beer?
I use vegan Guinness Beer. If it isn’t available where you live, perform a search on Barnivore to find vegan-friendly stouts.
Thank you for sharing with us. I’m loving it. So delicious.
You are welcome! Thank you for sharing your positive feedback and review! I’m glad you are loving the stew!
As a non alcoholic version I substituted
1 Tbsp of molasses and 1 1/2 Tbsp of Marmite added to 2 cups of water for the beer. It gave it a rich and hearty flavor.
Thank you for sharing your ideas and feedback! I’m glad you loved the stew!
I feel so horrible giving one of your recipes this rating, Nora! I love all of your recipes so much and to me, 99% of them are spot on. But this one just didn’t do it for us. I thought maybe I didn’t read the recipe right and I did something wrong, but I just feel like maybe there was too much spice? Or Worcestershire sauce? I love all the ingredients you call for–Guinness, rosemary, thyme, Worcestershire sauce, etc… Initially when you take the first bite, it’s like “oh this is going to be good.” and then there’s this weird aftertaste that doesn’t go away and it’s weird. And it wasn’t just me. My 15 year old daughter who normally loves your recipes too, didn’t like it either. 🙁 She couldn’t even finish her bowl. So, maybe it’s just us, but this recipe was “meh” for us. I’m sorry!!!
Sorry to hear that, Tricia! Sometimes that can happen with stronger flavors, like Worcestershire or Guinness beer. It could just be a difference in preferences too!
My husband and I weren’t fans of the beefless tips but I’m planning on making this again with mushrooms instead and maybe even stirring a tablespoon or two of miso into the broth for a richer umami flavor. I added some chopped green beans halfway through which gave it some nice color.
Those sound like wonderful additions. Happy cooking!
Wow! This stew is so good! Thank you for the perfect St. Patrick’s day meal ?
You are welcome! I’m glad you found the stew delicious! Thank you for your wonderful feedback!
I’m so excited to try this! Could I make it in my instant pot? Thanks!
Saute the “beef”, onion, and garlic in the Instant Pot, then turn it off and add everything but the cornstarch and water. Pressure cook on high for 15 minutes, then naturally release the pressure for 10 minutes. Turn on Saute mode again and stir in the cornstarch slurry at the end. Happy cooking!
Hello Nora! I love all your recipes. Thank you so much for your work and consistent contributions! You make cooking enjoyable and delicious for my family and I am very grateful for that. Looking forward to making this today and I am wondering, can I convert this recipe to the crock pot and how so?
Hi Lia, thank you so much for the kind words! You can cook everything but the cornstarch and water together on Low for about 8 hours in a crockpot. Stir the cornstarch slurry into the stew in the last 15-20 minutes of cooking.
So good and the perfect comfort food! I had Beyond ground Beef and mushrooms on hand so I used those and it was wonderful. Super easy to make and my house smelled amazing 🙂 I will definitely be making this many more times in the future. Thank you, Nora!
You are welcome, Shelly! I can just smell your stew now! I’m so glad you love it! Thank you for sharing our fantastic feedback!
I made this tonight – so delicious! I’ve been vegan two years and two months (yay) and I’ve missed my sweet potato beef stew recipe I used to make after cold winter long runs. Wow – this vegan stew is a game changer! I used fresh rosemary and thyme bc it was cheaper than dried – otherwise made it by the book and it was great!! Def will make again!
Hi Terri. How great to read my stew satisfies the stew you’ve been missing! Using fresh rosemary and thyme sounds delicious! Thank you for your fantastic feedback!
Is there any other kind of beer I could use? It’s about twelve dollars for a six-pack of Guinness here, and I will never drink the leftovers of that beer, as I don’t like the taste. Even had the real Guinness at the brewery tour in Dublin. But the beer? Yuck!
Sure, you can use another kind of beer that you like, it will still be good!
Absolutely love this recipe ! Thank you ! Whole family enjoyed it even the omnivores !
I’m so glad everyone loved it! Thank you for your wonderful feedback!
Excited to try this for St. Patrick’s day. I just picked up my Gardein beefless tips. Do they need to be defrosted before being added to the stew? or can you use them right out of the freezer?
The tips can be cooked right from frozen or thawed. Frozen tips will take a little longer to cook through, but the results will be the same!
This is absolutely fabulous! Really enjoyed it. I used mushrooms and jicama in the place of the beef tips. Will definitely cook this again.
Thanks for your wonderful feedback, and for sharing your beef tip substitutions! I’m glad that you loved the stew!
Hi Alison, did you cook off the mushrooms first or just throw them in to cook?