Updated Irish Stew Recipe | Vegetarian Times Skip to main content

Updated Irish Stew

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.



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1 Tbs. olive oil
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10 small frozen pearl onions, thawed
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1 medium carrot, cut into ½-inch pieces (⅔ cup)
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1 Tbs. flour
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4 oz. seitan, cut into 1-inch pieces
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2 slices smoky tempeh bacon, cut into ½-inch pieces
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1 clove garlic, minced (1 tsp.)
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1 tsp. fresh thyme, chopped
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1 cup stout beer
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1 14-oz. can low-sodium vegetable broth
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6 oz. butternut squash, cut into ½-inch cubes (1 cup)
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⅓ cup frozen shelled edamame


  1. Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
  2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

Nutrition Information: 

23 g
Total Fat: 
8.5 g
Saturated Fat: 
1 g
36 g
0 mg
384 mg
6 g
7 g
Serves 2

Comments on this Recipe

Lori, the recipe recommends looking at veganconnection.com to find a vegan beer. I also go to vegweb.com as a vegan resource.

Also according to barnivore, Guinness Extra Stout in the US is vegan

Probably one of the best recipes out of VT ever. The beer and the seitan give this a texture and rich, bold flavor that satisfies everyone in this house - meat eaters included. I use Boddington's ale, but I've tried others with the same success.

Just keep in mind that many stout beers (and beers and wines in general) are not vegan, including Guinness and Murphy's. Boddington's is not either which kills me because I love Boddington's. http://barnivore.com/

Bill, Boddingtons is vegan. http://www.barnivore.com/beer/30/Labatt?keyword=boddingtons

This is great--very yummy with mashed potatoes and makes great leftovers. We used Guiness, but also tried a couple other higher quality stouts (I forget which ones-- that was my boyfriend's purview). I would say to pick the beer with the degree of bitterness and flavor you'd like, since we tried it three times with three different beers, and the final results tasted very different. Also, just in terms of planning, it took longer than the recipe indicated for the sauce to thicken to what I expected a stew to be... we ended up adding a little cornstarch mixed with water to thicken it up, which worked fine.

Can anyone recommend a stout beer that is vegan? I'd love to make this recipe, but I am vegan.

This may be a silly question, but do I need to take the edamame out of it's shell before adding it?

You can buy shelled edamame in the frozen section.

Yes, Sarah, take the edamame out of the shell.

Is it important to use dark beers or can I use a Miller beer?

I have read on a vegan website that Guinness brewed in Canada, and marked "NA brewed" (North American brewed) IS vegan.

I used to really enjoy this recipe until I tried Isa Chandra Moskowitz's version in Appetite for Reduction. That's when I realized how odd edamame and butternut squash taste in an Irish stew... but this is a tasty recipe if that quirk doesn't bother you!

Sauce was a bit bitter. Any ideas? Followed recipe to a T except I used 1/2 teaspoon dried thyme instead of fresh...


If the sauce is too bitter for you, go with a milder ale. I've liked Newcastle Brown Ale in it, but any slightly robust beer will do.

I'm making this tonight. I left out the edamame and squash, and added peas, parsley,and barley. Didn't seem Irish to me with the edamame and squash. Also,I used Sam Adams Boston Lager. It is Vegan friendly. I read earlier that Guinness Stout( not the draft which was never vegan), which WAS vegan in the US, now is not-- DARN! Oh! I also left out the veg bacon, and tempeh, and put extra seitan instead, to make it more like the traditional Irish beef style stew.