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
- 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
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!