Rustic Irish Veggie Stew – Perfect for Autumn Nights
A hearty, rustic Irish vegetarian stew made with potatoes, carrots, mushrooms, and herbs simmered in a rich vegetable broth. Naturally vegan, gluten-free, and perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
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2 tbsp olive oil
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8 oz mushrooms, sliced
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1 yellow onion, diced
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2 carrots, chopped
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2 parsnips, chopped (optional)
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2 celery stalks, diced
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3 garlic cloves, minced
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1 tbsp tomato paste (optional)
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4–5 medium Yukon Gold potatoes, diced
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1 tsp dried thyme or 1 tbsp fresh
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1 bay leaf
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4–5 cups vegetable broth
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Salt and black pepper, to taste
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¼ cup chopped fresh parsley
Instructions
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Heat oil and sauté mushrooms until browned. Remove and set aside.
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In the same pot, sauté onion, carrots, parsnips, and celery 6–8 min.
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Stir in garlic and tomato paste. Cook 1–2 min more.
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Return mushrooms. Add potatoes, thyme, bay leaf, broth, salt, and pepper.
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Bring to a boil, then simmer for 30–35 min until vegetables are tender.
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Mash some potatoes to thicken. Stir in parsley. Adjust seasoning.
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Serve hot with bread or grain of choice.
Notes
Add Guinness for richness, lentils for protein, or kale for greens. Stores well in fridge (4 days) or freezer (3 months).