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A close-up shot showcases a steaming bowl of Irish Vegetarian Stew, filled with colorful vegetables and herbs.

Easy Irish Vegetarian Stew

This hearty and flavorful vegetarian Irish stew is packed with umami from mushrooms and caramelized vegetables. It's a comforting and satisfying meal perfect for a chilly evening. The smoked paprika adds a touch of smoky richness that mimics the traditional meat-based version.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon smoked paprika
  • 1/4 cup all-purpose flour or gluten-free blend
  • 6 cups vegetable broth
  • 1 pound Yukon Gold potatoes, peeled and cubed
  • 1 pound parsnips, peeled and cubed
  • 1 cup pearl barley optional, for added heartiness
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon tomato paste optional

Equipment

  • Large Dutch oven or heavy pot
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • whisk

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Add the onions, carrots, and celery and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
  3. Add the mushrooms and garlic and cook until the mushrooms are softened and have released their moisture, about 5-7 minutes.
  4. Stir in the thyme, rosemary, and smoked paprika. Cook for 1 minute more, until fragrant.
  5. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
  6. Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. If using, stir in the tomato paste.
  7. Add the potatoes, parsnips, and pearl barley (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the potatoes and parsnips are tender and the barley is cooked through (if using).
  8. Stir in the frozen peas and cook for 5 minutes, until heated through.
  9. Season with salt and pepper to taste.
  10. Stir in the fresh parsley before serving.
  11. Serve hot with crusty bread.

Notes

For a richer flavor, use a variety of mushrooms, including dried porcini (rehydrated). Caramelizing the vegetables well is key to developing depth of flavor. For a gluten-free option, use a gluten-free flour blend. The stew can be stored in the refrigerator for up to 3 days or frozen for longer storage. Consider adding a bay leaf for added flavor while simmering, remembering to remove it before serving.