Guinness-Free Irish Stew Mushroom (Printable Version)

Comforting Irish stew with hearty root vegetables and savory mushroom meat in a flavorful broth.

# Ingredient List:

→ Mushroom Meat

01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper

→ Vegetables

06 - 3 tablespoons olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced (optional)

→ Broth and Seasoning

14 - 5 cups vegetable broth
15 - 2 tablespoons tomato paste
16 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
17 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
18 - 2 bay leaves
19 - Salt and pepper to taste

→ Thickening and Garnish

20 - 2 tablespoons all-purpose flour or cornstarch
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté until mushrooms are browned and most liquid has evaporated, approximately 8 to 10 minutes. Transfer to a plate and set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Cook, stirring occasionally, for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and a generous pinch of salt and pepper.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until vegetables are tender.
06 - Return the prepared mushroom meat to the pot and stir thoroughly to combine.
07 - In a small bowl, mix flour or cornstarch with 2 tablespoons water to form a slurry. Stir into the stew and simmer uncovered for 5 to 10 minutes until thickened.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The mushroom meat creates that savory, umami-rich bite you'd expect from a traditional stew, minus any animal products.
  • It comes together in just over an hour, so you can have restaurant-quality comfort food on a weeknight without stress.
  • Every vegetable stays tender but maintains its identity—you taste the sweetness of carrots, the earthiness of parsnips, the creamy potatoes all at once.
02 -
  • Don't skip the step of browning the mushrooms hard—that's where the meaty flavor comes from, and rushing it will leave you with bland, rubbery pieces.
  • Stew tastes exponentially better the next day when all the flavors have merged overnight, so make it ahead if you can.
03 -
  • Always finely chop your mushrooms rather than slicing them—the smaller pieces brown better and distribute throughout the stew more evenly, making it feel less like you're eating mushroom chunks.
  • Don't be tempted to skip the thickening step even if the stew looks soupy after simmering; a proper stew should coat the back of a spoon and feel substantial on your tongue.
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