Irish Vegetarian Stew

ByDeShawn Ellis
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SPREAD LOVE

why make this recipe

Irish Vegetarian Stew is a warm and comforting dish that highlights the beauty of fresh vegetables. It’s perfect for anyone looking for a hearty meal that is both nutritious and filling. This stew is not only easy to make but also vegan-friendly, making it an excellent choice for vegetarians and anyone wanting to enjoy a meatless meal. Plus, the combination of flavors makes it enjoyable for everyone, even meat-lovers!

how to make Irish Vegetarian Stew

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup green beans, chopped
  • 1 cup peas (fresh or frozen)
  • 1 bell pepper, diced
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Directions:

Making Irish Vegetarian Stew is simple and straightforward. Follow these steps for a delightful outcome:

  1. Heat Oil: In a large pot, heat olive oil over medium-high heat.
  2. Sauté Onions and Garlic: Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent.
  3. Add Carrots and Potatoes: Stir in sliced carrots and diced potatoes. Cook for an additional 5 minutes.
  4. Incorporate Vegetables: Add the green beans, peas, and bell pepper to the pot, stirring well to combine.
  5. Mix Broth and Seasonings: Pour in the vegetable broth and add tomato paste, soy sauce, thyme, and rosemary. Mix thoroughly.
  6. Bring to a Boil: Increase heat to high and bring the stew to a boil. Once boiling, reduce the heat to low.
  7. Simmer: Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
  8. Season to Taste: Add salt and pepper according to your preference.
  9. Garnish and Serve: Once cooked, remove from heat, garnish with fresh parsley, and serve warm.

Following these simple steps, you will have a delicious pot of Irish Vegetarian Stew that will impress everyone at your table.

how to serve Irish Vegetarian Stew

Serve your Irish Vegetarian Stew warm in a bowl. It pairs well with crusty bread or a side salad. You can also sprinkle a bit more fresh parsley on top for extra flavor and color.

how to store Irish Vegetarian Stew

To store leftovers, let the stew cool down completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.

tips to make Irish Vegetarian Stew

  • Feel free to substitute any vegetables according to your preference or what you have on hand.
  • For added flavor, you can include some bay leaves while the stew simmers.
  • If you like a thicker stew, mash some of the potatoes against the side of the pot to help thicken the broth.

variation

You might also try adding lentils for extra protein or swapping in sweet potatoes for a different flavor. Some people enjoy adding spices like paprika or a dash of hot sauce for a little heat.

FAQs

1. Can I make this stew ahead of time?
Yes, this stew saves well. You can make it ahead and it often tastes even better the next day!

2. Is this stew gluten-free?
Yes, as long as you use gluten-free soy sauce, this stew can be enjoyed by those with gluten sensitivities.

3. Can I add other vegetables?
Absolutely! Feel free to add or replace vegetables based on your preferences or seasonal availability. Just remember to adjust cooking times if needed.

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Irish Vegetarian Stew

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

A warm and comforting vegan-friendly stew highlighting the beauty of fresh vegetables, perfect for a hearty meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup green beans, chopped
  • 1 cup peas (fresh or frozen)
  • 1 bell pepper, diced
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, heat olive oil over medium-high heat.
  2. Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent.
  3. Stir in sliced carrots and diced potatoes. Cook for an additional 5 minutes.
  4. Add the green beans, peas, and bell pepper to the pot, stirring well to combine.
  5. Pour in the vegetable broth and add tomato paste, soy sauce, thyme, and rosemary. Mix thoroughly.
  6. Increase heat to high and bring the stew to a boil. Once boiling, reduce the heat to low.
  7. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
  8. Add salt and pepper according to your preference.
  9. Once cooked, remove from heat, garnish with fresh parsley, and serve warm.

Notes

Serve warm with crusty bread or a side salad. You can store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Irish

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: vegetarian stew, Irish stew, vegan meal

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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