Updated: Mar 13
It's March, which means St Patrick's Day is right around the corner and it's also Irish American Heritage Month! I learned that this month. I'm only 10% Irish, okay? Don't hold it against me.
I did, however, marry a very Irish man and he loves any excuse to have Guinness in the house (he celebrated so hard when Guinness finally went vegan). I don't drink, but when I did, I did not like Guinness, but I really loved Guinness in cooking! Somehow, in the 3 years, Guinness has been vegan, I've not used it once. This stops now because here's an Irish stew that is seriously easy to make and it's also got a full 12 ounce can of Guinness in it!
You could probably sub out the Gardein for soy chunks, the flour for gluten free flour (which is actually what I used), and leave out the Guinness to make this gluten free. I would recommend adding an extra half bouillon cube or teaspoon of bouillon to bump the flavor up, if you do.
If you're not using an Instant Pot, then follow the steps, but instead of pressure cooking, bring to a boil, then simmer on medium-low until potatoes are cooked through. Cover the pot for a quicker cooking time.
Serving size: 6-8
Prep and cooking time: 1 hour
- 2 bags of Gardein beefless tips
- 5 small to medium red potatoes, cubed
- 8 ounces of white mushrooms, cut in half (or fourths if really big)
- 5 small carrots, cubed
- 1 medium onion, diced
- 1.5 cups of peas
- 4 cups of vegan beef broth (I used this brand)
- 12 ounces of Guinness
- 1 cup of non-dairy milk (I used oat)
- 4 tbsp flour
- 4 tbsp vegan butter
- 2 tbsp tomato paste
- 2 tbsp minced garlic
- 1 tbsp thyme
- 2 bay leaves
- salt and pepper to taste
Put InstantPot on the sauté function and sauté onions in the butter for a few minutes until lightly translucent. Add a dash of salt, the minced garlic, and the tomato paste and sauté for another couple minutes to evenly distribute the tomato paste.
Add in the flour to create a roux. Once combined and browned slightly, deglaze the pot with a little bit of the broth at a time.
Add the rest of the ingredients in (except the non-dairy milk), give it a mix, and pressure cook for 5 minutes.
You can manually release the pressure or let it naturally release, but I wouldn't let it sit longer than 10 minutes or the potatoes will be mushy!
Add in the non-dairy milk and give it a taste. Add in salt and pepper to taste.