Irish Stew: Does It Include Mushrooms?

Irish stew is a traditional dish that typically includes meat, potatoes, and vegetables. While the classic recipe does not call for mushrooms, there are many variations of the dish that include them. In vegan and vegetarian versions of Irish stew, mushrooms are often used as a meat substitute to add bulk and a savory flavor. Some recipes also include Guinness stout, which adds depth of flavor but can be substituted with mushroom or vegetable broth for an alcohol-free version. Whether you're a vegan, vegetarian, or just looking for a comforting meal, there are many ways to enjoy an Irish stew with mushrooms.

Irish stew with mushrooms as a meat substitute

Irish stew is a hearty, comforting meal that is perfect for chilly days. Traditionally, it is made with mutton or lamb, but a vegan version can be made with mushrooms as a meat substitute. This version is packed with veggies and full of flavour.

To make a vegan Irish stew with mushrooms, you will need:

• Mushrooms (such as Portobello, Cremini, or button mushrooms)
• Root vegetables (such as potatoes, carrots, parsnips, and celery)
• Onions
• Garlic
• Vegetable broth or mushroom broth
• Stout beer (such as Guinness, which is vegan) or vegan Worcestershire sauce
• Herbs and spices (such as thyme, rosemary, bay leaves, salt, and pepper)

The first step is to heat some olive oil in a large pot over medium-high heat. Then, add the onions and sauté until softened. Next, add the garlic, followed by the mushrooms. Sauté the mushrooms until they release their liquid and start to brown. Season with salt and pepper. Add the rest of the vegetables and sauté for a few more minutes. Pour in the stout beer and stir to combine. Let the stew simmer until most of the stout has been absorbed. Then, add the vegetable broth, herbs, and spices. Bring the stew to a simmer, reduce the heat to low, and cover the pot. Let the stew cook for about 15 minutes. To thicken the stew, mix cornstarch or arrowroot powder with water and stir it into the stew. Simmer for a few more minutes until the stew has thickened. Serve the vegan Irish stew with mashed potatoes or crusty bread.

This vegan Irish stew with mushrooms is a delicious and comforting meal that is perfect for a chilly day. It is a hearty and flavourful dish that will leave you feeling satisfied. The mushrooms add a meaty texture and bulk to the stew, making it a filling and satisfying meal.

Vegan Irish stew with mushrooms and stout

Irish stew is a hearty, comforting dish, perfect for chilly days. This vegan version includes mushrooms and stout, and is a delicious, easy meal that can be served with mashed potatoes or crusty bread.

Ingredients:

• Olive oil
• Mushrooms (such as Portobello, Cremini, or button mushrooms)
• Garlic
• Onion
• Carrots
• Celery
• Leek
• Cabbage
• Vegan stout (such as Guinness or Sierra Nevada)
• Vegetable broth
• Thyme
• Bay leaves
• Agave syrup
• Cornstarch
• Salt and pepper

Method:

Heat olive oil in a large soup pot on medium-high heat. Add the mushrooms and sauté until they release their liquid and start to brown. Season with salt and pepper. This will take about 10-12 minutes. Then, add the carrots, celery, and cabbage. Sauté for another 1-2 minutes.

Pour in the stout and stir to combine. Simmer until most of the stout has been absorbed, about 5-10 minutes. Add the vegetable broth, thyme, bay leaves, agave, and a few pinches of salt and pepper. Stir everything to combine.

Bring the stew to a simmer, then reduce the heat to low and cover the pot. Simmer for about 15 minutes. In a small bowl, whisk together cornstarch and water, then add it to the pot and stir. Cover and simmer for another 5-7 minutes, or until the stew has thickened slightly. It will continue to thicken as it cools. Finally, remove the thyme sprigs and bay leaves before serving.

Tips:

This recipe is very forgiving and almost impossible to mess up. It does require some passive cooking time, so feel free to read a book or watch TV while your stew simmers.

For a thicker stew, you can add more cornstarch or arrowroot powder. Alternatively, reduce the amount of broth used.

If you prefer a milder flavour or want to avoid stout, you can substitute it with an equal amount of mushroom or vegetable broth. You can also add a tablespoon of vegan Worcestershire sauce to enhance the flavour.

This recipe pairs well with mashed potatoes or crusty bread, such as Irish soda bread.

Enjoy your vegan Irish stew!

Irish stew with mushrooms and root vegetables

Irish stew is a hearty, comforting dish that is perfect for chilly days. This recipe for an Irish stew with mushrooms and root vegetables is vegan and packed with flavour.

Ingredients

• Olive oil
• Mushrooms (Portobello, Cremini, or button mushrooms)
• Garlic
• Onion
• Carrots
• Celery
• Leek
• Cabbage
• Vegetable broth
• Thyme
• Bay leaves
• Agave syrup
• Salt and pepper
• Stout (optional)

Method

Heat olive oil in a large soup pot on medium-high heat. Add onion, garlic, and leek to the pot. Sauté, reducing heat as needed, until the onion is translucent. This should take around 2-3 minutes.

Add the mushrooms and stir to combine. Sauté the mushrooms until they release their liquid and start to brown. Season with salt and pepper. This will take about 10-12 minutes.

Add the carrots, celery, and cabbage. Sauté for another 1-2 minutes. Pour in the stout, if using, and stir to combine. Simmer until most of the stout has been absorbed, about 5-10 minutes.

Add the vegetable broth, thyme, bay leaves, agave, and a few pinches of salt and pepper. Stir to combine everything. Bring to a simmer, reduce the heat to low, and cover the pot. Simmer for about 15 minutes.

To thicken the stew, whisk together cornstarch and water, then add it to the pot and stir. Put the cover back on and simmer for another 5-7 minutes or until the stew has thickened slightly. It will thicken more as it cools.

Remove the thyme sprigs and bay leaves before serving. Serve with crusty bread or creamy mashed potatoes.

Tips

• If you are not using stout, add extra vegetable broth or mushroom broth.
• You can also add tomato paste and herbs such as rosemary and fresh thyme.
• This stew is even better the next day, as the sauce thickens and the flavours develop.

Vegetarian Irish stew with mushrooms and lentils

Irish stew is a traditional dish that typically features frugal cuts of lamb or beef. However, this vegetarian version swaps out the meat for hearty lentils and meaty mushrooms, making it a delicious option for those who don't eat meat. This stew is perfect for St. Patrick's Day or any cold winter night. It's a flavourful, comforting dish that will leave you feeling satisfied and comforted.

Ingredients:

• Olive oil
• Onion
• Celery
• Carrots
• Mushrooms
• Garlic
• Tomato paste
• Thyme
• Bay leaves
• Flour
• Vegetable broth or mushroom broth
• Stout beer (optional)
• Lentils
• Potatoes
• Salt and pepper

Instructions:

• Heat olive oil in a large pot over medium-high heat.
• Add diced onions and celery, sauté until softened.
• Stir in chopped carrots, followed by mushrooms, garlic, and tomato paste. Sauté for a few minutes until mushrooms are browned.
• Add thyme, bay leaves, and season with salt and pepper.
• Stir in flour to create a roux and combine well.
• If using, pour in stout beer and scrape up any browned bits from the bottom of the pot.
• Add vegetable or mushroom broth and bring to a boil.
• Stir in lentils and potatoes, if using.
• Reduce heat to low and simmer until lentils, vegetables, and potatoes are tender, and the liquid has reduced and thickened.
• Season to taste and serve with a side of toasted bread or creamy mashed potatoes.

This stew can easily be customised to your preferences and dietary needs. For a gluten-free option, use gluten-free stout beer or substitute with additional vegetable broth. If you don't want to use beer, simply increase the amount of vegetable broth used. Additionally, you can use any type of lentil you prefer, such as green, black, or brown lentils.

This Vegetarian Irish Stew with Mushrooms and Lentils is a delicious and hearty meal that will satisfy both vegetarians and meat-eaters alike!

Traditional Irish stew with beef, potatoes, carrots and mushrooms

Irish stew is a comforting dish that has been adapted in various ways over time. While traditional Irish stews tended to contain mutton or lamb, potatoes, and carrots, modern versions can include beef, root vegetables, herbs, and flavourings like beer or wine.

Ingredients:

• Beef chuck stew meat, well-marbled with fat
• Olive oil
• Salt and pepper
• Onions
• Carrots
• Potatoes (Yukon Golds are recommended)
• Mushrooms
• Garlic
• Balsamic vinegar
• Tomato paste
• Beef broth or stock
• Stout beer (optional)
• Red wine (optional)
• Cornstarch or flour (for thickening)
• Fresh parsley, for garnish

Instructions:

• Season the beef pieces with salt and pepper.
• Heat olive oil in a large pot over medium-high heat.
• Brown the beef in batches to add colour and flavour. Remove and set aside.
• In the same pot, add onions, garlic, and balsamic vinegar. Sauté until softened.
• Add the mushrooms and cook until tender.
• Stir in the tomato paste.
• Pour in the beef broth or stock, along with stout beer and red wine if desired.
• Return the beef to the pot and bring to a boil.
• Reduce the heat to a simmer and cover the pot. Cook until the beef is tender, about 2 hours.
• Add the potatoes and carrots. Return to a boil, then lower the heat, cover, and cook for about 1 hour, until the vegetables are tender.
• To thicken the stew, whisk cornstarch or flour with water and stir the mixture into the stew.
• Simmer for a few more minutes until the stew thickens.
• Taste and adjust seasoning if needed.
• Garnish with fresh parsley and serve warm.

This stew can be made ahead of time and refrigerated overnight to allow the flavours to develop and enhance. It can be served with crusty bread or Irish brown bread to soak up the delicious gravy. Enjoy!

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