Guinness-Free Irish Stew Mushroom (Printable Version)

Savor rich Irish stew with tender veggies and savory mushroom meat in a flavorful vegetable broth.

# What You'll Need:

→ Mushroom Meat

01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp black pepper

→ Vegetables

06 - 3 tbsp 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 & Seasoning

14 - 5 cups vegetable broth
15 - 2 tbsp tomato paste
16 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
17 - 2 tsp fresh rosemary, chopped or 1 tsp dried rosemary
18 - 2 bay leaves
19 - Salt and pepper to taste

→ Thickening & Finish

20 - 2 tbsp all-purpose flour or cornstarch
21 - 2 tbsp water
22 - 2 tbsp fresh parsley, chopped for garnish

# Directions:

01 - In a large skillet, heat 1 tbsp olive oil 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 8–10 minutes. Set aside.
02 - In a large pot, heat 3 tbsp olive oil over medium heat. Add onion and garlic; sauté until softened, about 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 tbsp water to form a slurry. Stir into the stew and simmer uncovered for 5–10 minutes until thickened.
08 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
09 - Serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • The mushroom meat develops a caramelized umami depth that tricks your palate into thinking something more substantial is simmering there.
  • It comes together in just over an hour, which means you can have dinner ready before dark settles in completely.
  • Every vegetable softens into the broth until the whole thing tastes like it's been cooking all day.
02 -
  • Don't rush the mushroom browning step—those Maillard reactions are what convince your brain this stew is substantial, so let the moisture fully evaporate before moving on.
  • If your stew seems too thin after simmering, don't panic and add flour directly; always make a slurry first or you'll end up with lumps that no amount of stirring fixes.
  • Fresh herbs truly shine here, but if you only have dried, use half the amount and add them earlier so they have time to rehydrate and release their oils.
03 -
  • Always taste your stew at the end and adjust seasoning generously—vegetables can vary in how much mineral content they carry, so what tastes perfect one week might need an extra pinch of salt the next.
  • If you prefer a brothier stew, skip the flour slurry entirely; if you want it thick enough to stand a spoon in, increase the flour to 3 tablespoons for a slurry but add it gradually and taste as you go.
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