All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
UPDATE March 28, 2016 – the Hearty Vegan Beef & Vegetable Stew for the Slow Cooker (just above) is – I think – a superior recipe to this one so please consider it.
Lots of ingredients yet not lots of effort. This stew – like any stew – is very forgiving & many ingredients could be omitted or substituted with no negative impact on the result. I read that Guinness beer is not vegan, so note that. Also, I used some flame-broiled garden burgers for a faux ground beef effect and, in the future, will not as they have a stronger presence in the stew than I expected & their flavor is one that benefits more from the standard accoutrements one typically associates with a traditional hamburger – namely ketchup & mustard & pickles etc – than stew ingredients. I also used soyrizo for the same reason but might try something else in the future simply due to the amount of a fiery red oil it released to float on the surface of my stew. Still, despite fearing I might toss the whole effort, after scooping some of the oil off the top & reducing the overwhelming quantity of veggie burger I’d dumped in – I set up a huge bowl to photograph. Then I tasted it so I could begin trying to salvage it and, to my great surprise, I loved it! Not perfect, of course but damned edible!! If you try this dish – feel free to experiment. I think it can withstand tweaking of all sorts. For example – I wanted to add Worcestershire sauce but had none. You might want to lose the Guinness or the faux meats or add different vegetables or use a different grain than pearl barley. Your call. Make the recipe your own.
My crock pot is huge! It makes tons of food so this recipe is for a very large quantity – St. Patrick’s Day party quantity – of stew. I am certain it will freeze well, so don’t be intimidated.
I made this in a slow cooker but this could easily be made stove top. I had this in my crock pot for 24 hours – but you could get this done in 2 hours in a large stock pot over medium heat.
Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker
1 lb mushrooms – sliced
2 TBS olive oil
6 garlic cloves – quartered
1 large onion – diced
8 celery stalks – sliced
1 14.9 can Guinness beer (or vegan alternative)
3 turnips – cubed
6 red potatoes – cubed
1 15.25 oz can corn
8 carrots – sliced
2 cups peas
8 cups stock
5 TBS your favorite BBQ sauce
2 TBS A-1 Steak Sauce
2 veggie patties (optional)
12 oz soyrizo (optional)
10 sprigs fresh thyme – left on stems
1 TBS fresh rosemary – chopped
1 TBS dry sage
3 bay leaves
1 cup heavy cream (or soy-based cream)
1/4 cup soy sauce
1 cup pearl barley (or other grain)
1 TBS corn starch dissolved into 1 cup water
S&P to taste
Heat the 2 TBS of olive oil in a frying pan. Saute the garlic & mushrooms & onions until the mushrooms just begin to brown. Add the celery & saute a few more minutes.
Then simply combine the rest of the ingredients. In a slow cooker on high – this should be done in 4-5 hours but can sit on warm overnight. Add more water if it begins to get too thick. Generously season with salt & pepper.
Stove top in a large stock pot – bring everything to a boil & then simmer on medium heat & it should be done in two hours. Generously season with salt & pepper.