Beefless Irish Stew
This plant-based version of hearty Irish stew made with portobello mushrooms, potatoes, carrots, celery, and fresh herbs is savory and simply delicious!
Ingredients
- 1 large onion cut into large chunks
- 3-4 large russet potatoes or any variety
- 2 large portobello mushrooms cut into good-sized pieces
- 3 large carrots sliced
- 3 ribs celery diced
- 5 cloves garlic minced
- 4 cups vegetable broth or 3 cups + 1 cup Guinness Beer
- 1 tsp sage ground
- 1 tbsp Italian herbs
- 3 sprigs fresh rosemary or 1 tbsp dried
- 1 tbsp fresh parsley chopped
- 1 cup frozen peas
- salt & pepper to taste
- instant mashed potatoes or quick barley for thickening
Instructions
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Prepare your carrots, celery, and mushrooms
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Peel or leave skins on the potatoes (your choice) and chop into large chunks. Cut onion into large pieces.
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Place all chopped veggies into a pressure cooker. Add vegetable broth and beer. Sprinkle all herbs and spices over and stir well.
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Close cooker and set pressure to 15psi for 5 minutes. It takes about 15 minutes for the pressure to build before the cooking starts.
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Do a quick pressure release (following manufacturers instructions) or slow release. Add the frozen green peas. Recover the pot and cook 5 minutes or until the peas are heated through.
I prefer to do a natural slow release if I have the time, to allow the flavors more time to fully blend.
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To thicken the stew, you have several options. I like to use instant mashed potatoes. You can also stir in some quick-cooking barley or mash some of the stew to thicken. Add salt & pepper to taste, if desired.
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Serve with steamed cabbage.
Recipe Notes
This recipe can be prepared in a crock-pot (cook on low 6-8 hours). Add peas at the end and heat until thoroughly cooked.
It can also be prepared on a stove top in a dutch oven. Brown onion and garlic in 2 tbsp. vegetable broth. Add mushrooms and heat until they start to release their liquid. Stir in potatoes, broth and spices. Bring to a boil, cover and simmer for 20 minutes until potatoes are tender. Stir in peas and cook for an additional 5 minutes. Total cooking time 1 hour.
Sometimes I like to add 1 1/2 cups of pre-cooked green lentils to this stew for an even richer, more filling dinner! 😊😋
