Vegan Irish Stew

Vegan stout deepens the warm and earthy notes of this Irish stew loaded with parsnips, turnips, carrots, potatoes, garbanzo beans, and herbs.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 12 mins
• Total Time: 1 hr 37 mins
• Calories: 403 Calories

Ingredients

• ¼ cup water (Optional)
• salt and ground black pepper to taste
• ½ cup chopped fresh parsley
• ¼ teaspoon dried rosemary
• 1 cup sliced carrots
• ¼ teaspoon dried thyme
• 1 cup sliced celery
• ¼ teaspoon dried marjoram
• ¼ cup extra-virgin olive oil
• 3 leeks, thinly sliced
• 1 cup chopped red potatoes
• 1 cup peeled and sliced parsnips
• 1 cup peeled and chopped turnip
• 4 cups garbanzo beans, drained
• 4 cups low-sodium vegetable broth
• 2 cups vegan stout beer (such as Samuel Smith's)

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.

Step 2

Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.