Guinness-Free Irish Stew Mushroom (Printable Version)

A hearty Irish stew featuring mushroom meat, root vegetables, and aromatic herbs in a rich broth.

# What You’ll Need:

→ 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 Finish

20 - 2 tablespoons all-purpose flour or cornstarch, gluten-free if needed
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped for garnish

# Step-by-Step Guide:

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. Set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic; sauté until softened, approximately 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. Bring to a boil, then 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 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 as needed.
09 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Additional Tips::

01 -
  • It tastes so hearty and satisfying that meat-eaters won't notice a thing, which feels like winning a quiet kitchen victory.
  • The entire stew comes together in just over an hour, making it perfect for those nights when you want something that feels homemade but doesn't demand hours at the stove.
  • Mushroom meat has this umami richness that makes the broth taste deeper and more complex than you'd expect from vegetables alone.
02 -
  • Don't skip the step of browning the mushrooms until they release their liquid and caramelize—this is where almost all the savory magic happens, and rushing it leaves the stew tasting flat and watery.
  • Make sure your vegetables are actually tender before you add the mushroom meat; undercooked potatoes will stay hard no matter how long you simmer, so err on the side of longer rather than shorter.
03 -
  • Toast your fresh herbs in the hot oil for a few seconds before adding the broth—it wakes them up and makes them taste more vibrant and present in the final dish.
  • Don't let the stew boil aggressively; a gentle, steady simmer keeps the vegetables from falling apart and helps the flavors meld rather than scatter.
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