Name: Irish Vegetarian Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Irish
Ingredients: 4 yellow potatoes or Yukon Gold, diced; 3 carrots, sliced; 2 parsnips, sliced; 2 celery stalks, chopped; 1 yellow onion, chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 2 tablespoons tomato paste; 4 cups vegetable broth; 2 bay leaves; 1 teaspoon dried thyme (or 1 tablespoon fresh); Salt and pepper, to taste; Optional: 1 cup green peas, 1 cup chopped cabbage, fresh parsley for garnish

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This Irish Vegetarian Stew is my favorite cozy, plant-based twist on the classic Irish comfort dish. I use hearty root vegetables, tender potatoes, and savory herbs to create a rich and filling stew that warms me up from the inside out. It’s simple, rustic, and perfect for a chilly evening or a festive St. Patrick’s Day dinner.

Why You’ll Love This Recipe

I love how this stew is both nourishing and deeply comforting. The flavors are earthy and rich thanks to the slow simmer of vegetables, broth, and herbs. It’s easy to make in one pot, and I can let it simmer gently while I relax or prep other dishes. It’s also a great recipe to feed a crowd, and leftovers taste even better the next day. Irish Vegetarian Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

yellow potatoes or Yukon Gold
carrots
parsnips
celery
yellow onion
garlic cloves
olive oil
tomato paste
vegetable broth
bay leaves
fresh or dried thyme
salt and pepper
optional: green peas, cabbage, fresh parsley

Directions

I heat olive oil in a large pot over medium heat and sauté chopped onion, garlic, carrots, celery, and parsnips until they start to soften.
I stir in tomato paste and cook for 1-2 minutes.
I add diced potatoes, vegetable broth, bay leaves, thyme, salt, and pepper.
I bring the stew to a boil, then reduce to a simmer and let it cook uncovered for 30-40 minutes, until the vegetables are tender and the broth has thickened slightly.
If I’m adding peas or chopped cabbage, I stir them in during the last 10 minutes of cooking.
I remove the bay leaves, adjust seasoning to taste, and serve hot with chopped parsley on top.

Servings and timing

This recipe makes 4-5 servings.

Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes

Variations

Sometimes I add mushrooms for extra umami or swap in turnips or rutabaga for a deeper root flavor. I’ve also thickened the stew with a spoonful of flour or mashed some of the potatoes for a creamier texture. If I want some heat, a dash of red pepper flakes does the trick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it on the stove or in the microwave, adding a splash of broth if it has thickened too much. Irish Vegetarian Stew

FAQs

Can I make this in a slow cooker?

Yes, I sauté the aromatics first, then add everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

What kind of potatoes work best?

I like using yellow or Yukon Gold potatoes because they hold their shape but still get tender and creamy.

Is this stew freezer-friendly?

Definitely. I let it cool completely before storing in freezer-safe containers.

Can I use fresh herbs instead of dried?

Yes, I just use about three times the amount of fresh herbs compared to dried.

What can I serve this stew with?

I usually serve it with crusty bread, Irish soda bread, or a green salad on the side.

Conclusion

Irish Vegetarian Stew is one of those dishes I turn to when I want a wholesome, flavorful meal that feels like a warm hug. It’s easy to make, satisfying, and packed with the natural goodness of vegetables. Whether I’m celebrating a holiday or just craving something hearty, this stew always hits the spot.