Name: Vegan Irish Stew with Beer Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Irish
Ingredients: 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

Jump to Recipe· 4.8 from 19 reviews

If you’re craving a hearty, comforting dish that’s also completely plant-based, you’re going to love this Vegan Irish Stew with Beer Recipe. It’s one of those meals that feels like a warm hug on a chilly day—packed with tender veggies, rich beer-infused broth, and those beefless tips that soak up all the goodness. Trust me, once you make it, this stew will be a go-to in your dinner rotation. Keep reading—I’m about to walk you through everything you need to nail this fan-freaking-tastic recipe!

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Why This Recipe Works

Perfect Plant-Based Protein: The Gardein beefless tips give this stew a meaty texture and protein punch without animal products.
Deep, Rich Flavor: Using Guinness stout and vegan Worcestershire sauce layers in that classic Irish stew depth you’re craving.
Balanced Veggies: Carrots and Yukon gold potatoes add sweetness and creaminess, making every bite nourishing and cozy.
Thick, Cozy Texture: A cornstarch slurry transforms the broth into a luscious gravy that clings perfectly to each tender vegetable and “meat” piece.

Vegan Irish Stew with Beer, Vegan Irish Stew, Plant-Based Irish Stew, Vegan Beer Stew, Irish Stew with Plant-Based Tips - A close-up top view of a large black pot with green handles filled with a rich brown stew. The stew has large chunks of yellow potatoes, orange carrot pieces, and small cubes of brown meat mixed evenly throughout. The broth is dark, slightly oily, with visible thin strands of herbs floating on the surface. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Irish Stew with Beer Recipe shines because of its thoughtfully combined ingredients. Each one adds something special, while being easy to find at most grocery stores. Here are some tips to help you choose the best versions and add your own spin if you want.

Vegan Irish Stew with Beer, Vegan Irish Stew, Plant-Based Irish Stew, Vegan Beer Stew, Irish Stew with Plant-Based Tips - Flat lay of a large sweet onion with its papery skin removed, three large garlic cloves with smooth white skins, four peeled carrots cut into rustic chunks, four peeled Yukon Gold potatoes cut into chunks showing their creamy interior, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl holding bright red tomato paste, a small white ceramic bowl with dark brewing Guinness stout, a small white ceramic bowl containing rich vegetable broth, a small white ceramic bowl with vegan Worcestershire sauce, a small white ceramic bowl with light beige dried rosemary leaves, a small white ceramic bowl with dried thyme sprigs, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl with pale white cornstarch powder, a small white ceramic bowl filled with clear water, and a portion of natural-looking browned Gardein beefless tips piled neatly, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Use good quality extra virgin for sautéing to add a subtle fruity aroma.
Sweet onion: A sweet onion melts down beautifully, providing a mellow base flavor.
Gardein beefless tips: Hands down my favorite plant-based meat substitute here—they brown well and soak up the stew flavors.
Garlic: Fresh minced garlic is essential for that warm, savory kick.
Dried rosemary and thyme: Classic herbs that give the stew its traditional Irish spice notes.
Black pepper: Freshly ground for balanced heat and depth.
Guinness stout: This gives you that authentic Irish flavor that’s unmistakable—and it’s surprisingly good in a stew!
Vegetable broth: Use a rich, flavorful broth to boost the stew’s savoriness.
Tomato paste: Just a spoonful adds concentrated sweetness and depth.
Vegan Worcestershire sauce: Adds umami and a tangy edge—an often overlooked stew star.
Carrots and Yukon gold potatoes: Sturdy enough to simmer without falling apart, they soak up all those wonderful flavors.
Cornstarch and water (slurry): This combo thickens your stew without any flour, keeping it smooth and light.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always encourage tweaking this Vegan Irish Stew with Beer Recipe to suit your own cravings and pantry staples. It’s flexible and forgiving, which is part of why I keep coming back to it.

Variation: Personally, I’ve swapped out the beefless tips for mushrooms when I want something simpler—cremini or portobello give a lovely umami boost.
Seasonal changes: In winter, I sometimes add parsnips or celery root for extra earthiness.
Make it spicier: If you like heat, a pinch of smoked paprika or cayenne adds a warm kick.
Non-beer options: If you can’t do beer, try an alcohol-free stout or just add extra vegetable broth with a splash of balsamic vinegar for tang.

Step-by-Step: How I Make Vegan Irish Stew with Beer Recipe

Step 1: Sauté the Aromatics and “Meat”

Start by heating olive oil in a large pot over medium heat. When the oil shimmers, add the chopped onion and cook for 4–5 minutes until translucent and soft—this is where your stew base starts building flavor. Toss in the Gardein beefless tips next; I like to brown them slightly for about 3–4 minutes. They’ll soak up the stew juice later, but browning adds a wonderful texture and depth. Toss in minced garlic and cook for an additional minute—but watch carefully, as garlic can burn quickly!

Step 2: Add Herbs, Beer, and Broth

Sprinkle in dried rosemary, thyme, and black pepper, stirring for a minute to release those herbal aromas. Then carefully pour in the Guinness stout—it’s the magic ingredient that gives this stew its authentic Irish soul. Stir to deglaze the pot and lift up any stuck bits; that’s flavor gold right there! Follow up with vegetable broth, tomato paste, and vegan Worcestershire sauce, mixing everything well.

Step 3: Add Your Veggies and Simmer

Add the chunked carrots and Yukon gold potatoes directly into the stew. Give everything a good stir, then bring the pot to a boil. Once boiling, reduce heat to low and cover with a lid, letting it simmer gently for around 30 minutes. Stir the stew occasionally during cooking to prevent anything sticking and to check the tenderness of your potatoes and carrots—perfect stew happens when they are tender but not falling apart.

Step 4: Thicken Your Stew with a Slurry

Mix cornstarch with cold water in a small bowl until smooth—that’s your slurry. Slowly pour it into the simmering stew while stirring continuously. You might not need the entire amount; keep an eye on the thickness and stop when you reach a luscious, gravy-like consistency. Taste and adjust salt gently, keeping in mind your broth may already be salty enough. Serve piping hot, maybe with some crusty bread and a sprinkle of fresh parsley if you have it around.

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Pro Tips for Making Vegan Irish Stew with Beer Recipe

Browning Makes All the Difference: Take your time to brown the beefless tips well—they turn out chewy and flavorful, rather than soggy.
Use a Good-Quality Broth: Since broth forms most of the stew’s base, choosing a rich, well-seasoned veggie broth elevates the whole dish.
Add Slurry Slowly: Stir constantly when adding the cornstarch slurry to avoid clumps; thicker stew is better than too thin!
Don’t Skip the Beer: It might seem odd, but that Guinness stout is the heart of this stew—if you skip it, you’ll miss that signature depth.

How to Serve Vegan Irish Stew with Beer Recipe

Vegan Irish Stew with Beer, Vegan Irish Stew, Plant-Based Irish Stew, Vegan Beer Stew, Irish Stew with Plant-Based Tips - The image shows a white bowl filled with a thick stew made of large, soft potato chunks, round carrot slices, and browned meat pieces in a rich, brownish-orange sauce. Fresh green herbs are sprinkled on top for color contrast. A silver spoon with an ornate handle is resting inside the bowl, partially submerged in the stew. The bowl is placed on a white marbled surface with a beige cloth partially visible in the upper left corner. Part of another similar bowl is visible at the top right edge. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my stew with a handful of fresh, chopped parsley. It adds a pop of green and a fresh, slightly peppery bite that cuts through the richness perfectly. If you want to get fancy, a little drizzle of good olive oil or even a sprinkle of crushed red pepper flakes can elevate the experience without overwhelming the classic flavors.

Side Dishes

Crusty artisan bread or warm soda bread is my fave side to scoop up all that luscious stew gravy. You can also serve it alongside a simple green salad or some steamed greens like kale or cabbage to keep it Irish and balanced.

Creative Ways to Present

For special occasions, I love serving this Vegan Irish Stew with Beer Recipe in individual rustic bowls placed on wooden boards with a slab of buttered bread. Adding a few sprigs of thyme or rosemary right on top gives it a cozy, homestyle vibe that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I usually spoon leftovers into airtight containers and store them in the fridge for up to 4 days. The stew thickens as it sits, so before reheating, give it a stir and add a splash of broth or water to loosen the consistency back up.

Freezing

This stew freezes really well! I portion it into freezer-safe containers and it lasts for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat your leftovers gently on the stove over low-medium heat, stirring often. Add a little broth or water if the stew feels too thick, and heat until just warmed through so the veggies stay tender but not mushy.

FAQs

Can I make this Vegan Irish Stew with Beer Recipe gluten-free?

Absolutely! Just be sure to use a gluten-free stout or substitute that beer with more vegetable broth or an alcohol-free beer that’s certified gluten-free. Also, double-check your Worcestershire sauce because some brands contain gluten—there are vegan, gluten-free versions available.
What can I substitute for Gardein beefless tips?

If you can’t find Gardein, good alternatives include TVP chunks, mushrooms (like cremini or portobello), or even hearty lentils and beans. Use about 2–3 cups and adjust the cooking time accordingly for your choice.
Is Guinness beer vegan?

Yes! Guinness has been confirmed vegan-friendly since 2018, so you can safely use it in this Vegan Irish Stew with Beer Recipe without worrying about animal products.
How thick should my stew be?

The stew should be thick and gravy-like but still spoonable. If it feels too thin after simmering, add the cornstarch slurry slowly while stirring until you reach the perfect texture. Too thick? Then thin it with a bit more broth.
Can I prepare this in a slow cooker?

Yes! Just sauté the aromatics and beefless tips first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the cornstarch slurry near the end to thicken the stew.

Final Thoughts

This Vegan Irish Stew with Beer Recipe holds a special spot in my kitchen because it’s truly a celebration of comfort and flavor—without the meat. Whether it’s a blustery day or you just want a cozy meal, it’s the kind of recipe that makes you feel like you’re giving love to yourself with every spoonful. I hope you give it a try and come back to tell me how it turned out—because sharing good food stories is honestly the best part.