VEGAN IRISH STEW

March is a big month at my house …  it’s my husband’s birthday month.   He’s very proud of his Irish heritage and he loves his Irish stew!   Traditional Irish stew is made with Guinness and Guinness is made with barley which means gluten, of course.  Not to worry, this Italian girl has it covered.  Easy fix … switch out the beer for wine!!  This stew is chunky, nourishing and filling!  I added oyster mushrooms for a delicious meatiness and jackfruit for a more full-bodied stew.  Wow, what a success and the flavour …… you just have to make it yourself.  Hard to believe it’s plant-based and gluten-free.

In a large pot, sauté onion in avocado oil until translucent, approximately 1 minute.  Add garlic and celery.  Continue to sauté for another 30 seconds.

Sprinkle in flour stirring constantly to prevent burning.  Immediately add broth scraping bottom of the pot to ensure all the flour combines with broth.  Turn up the heat and bring to a boil.

Add Worcestershire sauce, tomato paste, wine, all the vegetables and jackfruit.   Stir well, lower heat to a simmer.  Add bay leaf, thyme, salt, pepper and baby spinach.  Mix well, reduce heat to a slow simmer and cover with lid.  Stir occasionally until vegetables are fork-tender, not mushy!  You still want a little crunch to the veggies.  Taste broth for salt and pepper.  Adjust if needed.  Turn heat off and let sit for 5 minutes so flavours can come together.  Remove bay leaf before serving.

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VEGAN IRISH STEW

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes + 5 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: main/side
  • Method: stove top
  • Cuisine: Irish

Description

Traditional Irish stew is made with Guinness and Guinness is made with barley which means gluten, of course.  Not to worry, this Italian girl has it covered.  Easy fix … switch out the beer for wine!!  This stew is chunky, nourishing and filling!  I added oyster mushrooms for a delicious meatiness and jackfruit for a more full-bodied stew.  Wow, what a success and the flavour …… you just have to make it yourself.  Hard to believe it’s plant-based and gluten-free.


Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 medium yellow onion, chopped finely
  • 2 garlic cloves, crushed
  • 3 celery stalks, chopped finely
  • 2 tablespoons gluten-free flour
  • 3 cups organic mushroom broth or veggie broth
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tablespoons tomato paste
  • ½ cup vegan white wine
  • 2 carrots peeled and chopped into chunks
  • 2 medium potatoes, peeled and chopped into chunks
  • 1 cup oyster mushrooms, chopped into chunks
  • 1200 g box jackfruit, chopped into chunks
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 handful of baby spinach

Instructions

  1. In a large pot, sauté onion in avocado oil until translucent, approximately 1 minute.
  2. Add garlic and celery.  Continue to sauté for another 30 seconds.
  3. Sprinkle in flour stirring constantly to prevent burning.
  4. Immediately add broth scraping bottom of the pot to ensure all the flour combines with broth.  Turn up the heat and bring to a boil.
  5. Add Worcestershire sauce, tomato paste, wine, all the vegetables and jackfruit.   Stir well, lower heat to a simmer.
  6. Add bay leaf, thyme, salt, pepper and baby spinach.  Mix well, reduce heat to a slow simmer and cover with lid.  Stir occasionally until vegetables are fork-tender, not mushy!  You still want a little crunch to the veggies.  Taste broth for salt and pepper.  Adjust if needed.
  7. Turn heat off and let sit for 5 minutes so flavours can come together.
  8. Remove bay leaf before serving.

Notes

Keep this stew in refrigerator for one week or freeze for 2 months.

Keywords: Vegan/gluten-free Irish stew, easy Irish stew, jackfruit recipe, hearty stew

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Recipe rating

  • I made the Irish stew recently and was pleasantly surprised as to how tasty it was, being the first time I ever made anything with this new to me jackfruit. My husband loved it so much, he had 3 servings! It’s super easy and quick to make. The jackfruit is sweet, yummy and somehow works great in this recipe. I found frozen jackfruit at an Asian market near Bunsmaster in Guelph. I’ll be making it again!

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