One-Pot Vegan Irish Lager Stew
One-Pot Vegan Irish Lager Stew- made with hearty potatoes, cabbage, lentils and mushrooms. This stew is just as filling as it is flavorful!
There’s only one good thing that can come of this ridiculously long winter we’re having. Big bowls of warm soups and stews.
I know I shouldn’t complain as we have it much easier in Georgia than our friends do in the northeast. Brandon just took a short trip to West Virginia and they told him they have two seasons: July and winter. Ha! There’s no way this Florida girl would survive the cold for that long.
As much as I’m sure we’re all ready for warmer weather I hope this Irish Lager Stew helps pacify the lingering chilly days. It’s made with hearty and filling vegetables like potatoes, cabbage, mushrooms and lentils. The perfect cure to keep you warm and your belly full!
While we don’t really do much to celebrate St. Patrick’s Day I still like to partake in a few festive Irish recipes. Although, if any of you are from Ireland you’re probably questioning the authenticity of this stew. Well, I can’t vouch for that but it has beer in it so that counts for something, right?
I’ve made this stew with both lager and stout and we do prefer the lager version but really any type of beer you have will work. You could even use a gluten-free beer to make it celiac friendly.
Most of the other ingredients are pretty standard and can be found at any local grocery store. The only one I have issues with finding on occasion is celeriac, or celery root. I think most people shy away from it because it’s so gosh darn ugly but it is SO good! However, if you can’t find it, parsnips will also work in it’s place.
If you’re looking for a festive recipe to cook this weekend that will help keep you warm then I hope this stew does the trick. Best wishes for a Happy St. Patty’s Day!
One-Pot Vegan Irish Stew
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 tablespoon extra virgin olive oil
- 8 oounces cremini mushrooms, destemmed and diced
- 3 cloves garlic, minced
- 1 medium leek, (white parts) thinly sliced
- 3 small red potatoes, cut into 1-inch cubes
- 3 medium carrots, peeled and chopped
- 1 celery root, peeled and diced into 1-inch cubes (about 2 cups)*
- 3 tablespoon tomato paste
- 1/2 cup dry lentils
- 2 teaspoons fresh or dried thyme
- 6 cups vegetable broth
- 1/2 cup lager (or stout) beer
- 1 cup shredded cabbage (about 1/2 small head)
- 1 tablespoon white miso
- chopped fresh parsley for serving
Directions:
In a large pot, warm 1 tablespoon olive oil over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Add leek, potatoes, carrots, celery root (or parsnips), thyme and tomato paste. Cook 2 minutes. Add lentils and broth then bring to a boil. Reduce heat to medium-low, cover, and simmer 20-30 minutes, stirring occasionally.
Add lager and simmer 10 to 15 minutes, or until thickened, stirring often. Ladle about 1/2 cup of the liquid out into a measuring cup. Add miso to the cup then whisk until smooth. Stir in cabbage and miso mixture then simmer 4 to 5 minutes, until cabbage softens. Season with salt & pepper, as desired (I like about 1/2 to 3/4 teaspoon). Garnish with fresh parsley, serve and enjoy!
*If you can’t find celeriac (celery root) then you can use parsnips instead
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
haha I don’t think any of my St. Paddy’s Day recipes are very authentic but hey – it’s the thought that counts right!? ANYWAY this stew is right up my alley. It got so cold again here!!!
I’d never make it in West Virginia…or any place that gets wickedly cold for that matter! I love partaking in Irish recipes and this stew is something I would totally enjoy. Move over corned beef!
Authentic or not, this looks DELICIOUS! It’s still chilly here in DC, so this is so perfect for St. Patty’s Day! Spring weather come quick please!
It may not be as “unauthentic” as you think. I was in Ireland a few years ago and was pleasantly surprised by the number of vegan and vegetarian options at nearly all of the restaurants I visited. Definitely giving this a try tomorrow for dinner!
That’s good to hear! I might be visiting Dublin later this year and I’m excited to explore their vegan options. :)
Not sure what there was in Dublin. I stayed mostly around Galway. I think I ate more vegetarian dishes there than I do at home! LOL
Yummmm! This sounds like a perfect dish for Saturday, especially since it’ll be cold and rainy here. I used to hate lentils, but I’ve started appreciating them much more over the last year or so.
Is this your first recipe with BEER in it?! I’m shocked. haha. It sounds delicious.
It is, lol! I feel restricted to only post healthy recipes because of my niche but I figure with all of the veggies, it’s offsets the beer, right? ;)
Looking forward to this stew tonight – didn’t see where to add the lentils but guessing it’s in the second step with the rest of the ingredients :)
Sorry about that, Sarah! Thank you for letting me know. I will update it now. Hope you enjoyed it!
Look at you lady… sharing not one but TWO St. Paddy’s Day recipes this year! You’ve really got your sh*t together my friend! ;-) I made a potato leek soup and homemade bread on Saturday and felt like it was the most vegan holiday-ish dinner I could think of – solely because of potatoes making me think of Irish food & when I was in Ireland they had homemade bread everywhere haha however, next year I’m going to make this soup to commemorate the day!
Lol! I wouldn’t go that far. I haven’t got anything planned for Easter, womp womp.
And I agree- potatoes make me think of Ireland too. That soup sounds delicious!
The recipe turned out delicious!
So happy to hear that! Thanks Sarah!
Very excited to try this! Would also love to hear from anyone who’s made it in an Instant Pot – how did you do it? (Reduction to liquid amounts, cook time etc). Thanks!
Turned out amazing! I made this in the middle of Sydney Summer and will definitely be making again. Thanks for the recipe!
I just made this and am taste testing now :) It’s pretty delicious. I am bringing this for a St. Patrick’s day potluck at work on Sunday and wanted to test it first. It took 1 hr 45 mins to make. Inwould like to make this ahead of time if possible. Can yountell me if it freezes well? Thank you for the recipe!
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This soup was scrumptious, thanks Sarah! I added a bouquet garni with some more herbs (thyme, sage, rosemary, bay leaves) as well as a Parmesan rind, but other than that followed the recipe. Really, really good. I‘m looking forward to leftovers tomorrow after the flavours have had time to meld overnight! I also garnished it with a spoon of sour cream under the parsley. Heavenly.
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