Vegetarian Irish Pub 'Beef' Stew with Guinness Stout ~ Meatless Monday

Leprechaun Mint Smoothie
St. Patrick's Day is almost here, time to share my vegetarian version of the pub classic ~ Irish Pub Beef Stew.  I've mentioned before how much I like using dehydrated TVP 'beef flavored' chunks as a stand in for real beef stew meat, so it'll be no surprise that I've used them again in this dish.  If something works well, I'll stick with it.  :)

I've recently become a convert of the old-fashioned kitchen staple ~ Kitchen Bouquet.  I remembered always seeing it in Grandma Bunni's spice cabinet, so when I ran across it in the store a few weeks ago, I bought it.  I had no need for it at the time, I was just feeling a little bit nostalgic.  Her Irish spirit must have been guiding me, because this is the recipe it was meant for.  I am thoroughly impressed with how much color it gave back to the stew after I added the cornstarch slurry to thicken the broth into gravy.  I see many more uses for this little baby in the future.   

Vegetarian Irish Pub 'Beef' Stew with Guinness Stout
makes 4-6 servings


  • 3 1/2 cups broth (veggie or vegetarian mock beef)
  • 1 1/2 cups Guinness Stout beer ~~~  or my Mock Stout Recipe  ~~~ or for a non-alcoholic  version, mix 2 tsp decaf instant coffee with 1 1/2 cups hot water
  • 4 cups large diced potatoes
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups chopped onions
  • 3 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp dried parsley (or 1/2 tsp chopped fresh)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 cups TVP beef chunks (re-hydrated according to directions or prepackaged ready-to-eat)
  • 1 1/2 tsps Kitchen Bouquet (adds additional rich brown color & flavor to the broth/gravy ~ optional)
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • salt & pepper, to taste
In a large pot, bring first 12 ingredients (broth - bay leaf) to a boil, stirring well to incorporate all seasonings.  Once broth boils, reduce heat and simmer for 25 minutes.

Combine cornstarch and cold water until it forms a smooth slurry, pour into the stew and stir well.  Add the TVP 'beef' chunks and Kitchen Bouquet.  Bring back up to a boil, stirring constantly so broth will thicken into a smooth gravy.  Boil for one minute, then remove from heat.  Taste, then add salt and pepper, as desired.  Enjoy!

Here are some other vegetarian ideas for your St. Patrick's Day...

Vegan Corned Beef and Cabbage ~ If you're looking for another vegetarian meal for St. Pat's Day, try this recipe of mine.  I'm pretty proud of this one.  :
Vicki's Homemade Irish Soda Bread ~ I created this recipe over 15 years ago and we just love it.  It's pretty easy to make and tastes even better the day after you bake it.

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