I first learned this Irish-style vegetarian stew on a chilly evening when I wanted something cozy, simple, and satisfying. It’s a chunky, savory pot of vegetables simmered in a fragrant broth with tomato paste and soy sauce for depth. Perfect for weeknights, potlucks, or whenever you crave a warm bowl that’s both budget-friendly and hearty.
Why you’ll love this dish
This stew is easy, forgiving, and full of comforting flavors. It stretches well (a little goes a long way), freezes beautifully, and is naturally vegetarian — and vegan if you use vegan broth and a vegan-friendly soy sauce. It’s great for families, meal prep, or serving as a centerpiece on a casual dinner table.
“A bowl of this warmed the whole house — simple ingredients, big flavor. Even picky eaters asked for seconds.” — a home-cook review
Reasons to try it:
- Fast to assemble: Mostly chopping and simmering.
- Inexpensive: Common vegetables keep the cost low.
- Flexible: Swap in seasonal vegetables or add protein.
- Crowd-pleasing: Mild, savory flavors appeal to most palates.
How this recipe comes together
A quick process overview so you know what to expect:
- Sauté aromatics (onion, garlic) to build the base flavor.
- Add carrots and potatoes and soften briefly to start tenderizing the roots.
- Stir in green beans, peas, and bell pepper for color and texture.
- Add vegetable broth, tomato paste, soy sauce, and herbs; bring to a boil.
- Reduce heat and simmer until everything is tender and flavors meld.
- Season, garnish with parsley, and serve warm.
This sequence makes the vegetables evenly cooked and lets the broth absorb color and umami from the tomato paste and soy sauce.
What you’ll need
- 1 tablespoon olive oil (or neutral oil)
- 1 large onion, chopped (yellow or white)
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced (Yukon or red work well)
- 1 cup green beans, chopped (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced (any color)
- 4 cups vegetable broth (use low-sodium if preferred)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (or tamari/coconut aminos)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Notes and substitutions:
- For gluten-free, use tamari instead of regular soy sauce.
- Swap potatoes for sweet potato or add 1/2 cup pearl barley for a chewier texture.
- Add a cup of sliced mushrooms for extra umami.
- Use vegetable bouillon dissolved in water if you don’t have broth.
Step-by-step instructions
- Heat a large pot over medium-high heat. Add the olive oil and let it warm.
- Add the chopped onion and minced garlic. Sauté, stirring occasionally, until onions are translucent, about 4–5 minutes. Browning slightly gives more flavor.
- Stir in the sliced carrots and diced potatoes. Cook for about 5 minutes to start softening them.
- Add the chopped green beans, peas, and diced bell pepper. Mix to combine.
- Pour in the vegetable broth. Stir in the tomato paste, soy sauce, thyme, and rosemary until the tomato paste dissolves.
- Bring the stew to a boil over high heat. Once boiling, lower the heat to a gentle simmer.
- Cover and simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Taste and season with salt and pepper as needed. Finish with a handful of chopped fresh parsley.
- Ladle into bowls and serve warm.
Best ways to enjoy it
- Serve with thick slices of crusty bread or soda bread to sop up the broth.
- Spoon over mashed potatoes or creamy polenta for a heartier meal.
- Top with a dollop of plain yogurt or dairy-free yogurt for creaminess and tang.
- Offer simple sides: a crisp green salad or steamed greens for brightness.
- For a pub-style spin, add a splash of stout or Guinness to the broth while simmering (use alcohol-free stout if desired).
Keeping leftovers fresh
- Refrigerator: Cool the stew to room temperature (within 2 hours), transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags.
- Reheating: Thaw overnight in the fridge if frozen. Reheat on the stove over medium heat until simmering and heated through, or microwave in a covered dish until hot. Reheat to at least 165°F (74°C) for safety.
- Safety tip: Discard any stew left out at room temperature longer than 2 hours to avoid food-safety risks.
Pro chef tips
- Cut vegetables into similar-sized pieces so they cook evenly.
- Bloom the tomato paste in the pot for 1 minute with hot oil to deepen its flavor before adding broth.
- If you prefer a thicker stew, mash a few cooked potato chunks into the broth or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water near the end of cooking.
- Taste and adjust salt at the end — the soy sauce adds sodium early on, so final seasoning is important.
- For extra depth, add a splash of Worcestershire sauce (vegan version if needed) or a teaspoon of smoked paprika.
Creative twists
- Hearty grain version: Add 1/2 cup rinsed pearl barley with the broth and simmer until tender for a more filling stew.
- Bean boost: Stir in a can of drained and rinsed cannellini or butter beans for protein.
- Irish-Gaelic twist: Add a bay leaf and a small mashed rutabaga for a different root-vegetable nuance.
- Curry-inspired: Swap thyme and rosemary for 1 tablespoon curry powder and finish with coconut milk for a warm, spiced stew.
- Tomato-forward: Add a can of diced tomatoes for a tangier broth and richer color.
Your questions answered
Q: How long does this take from start to finish?
A: Prep takes about 15–20 minutes. Cook time is roughly 40–45 minutes, so plan for about 60–70 minutes total.
Q: Can I make this ahead and reheat for a crowd?
A: Yes. Make the stew a day ahead to let flavors meld. Reheat gently on the stove before serving and adjust seasoning after reheating.
Q: Is this recipe vegan?
A: The recipe is vegetarian. It can be fully vegan if you use vegan vegetable broth and a vegan-friendly soy sauce or tamari.
Q: How can I make the stew thicker without flour?
A: Mash a portion of the cooked potatoes in the pot to naturally thicken the broth. Alternatively, simmer uncovered to reduce liquid slightly.
Q: Can I use frozen vegetables?
A: Absolutely. Frozen peas and green beans work well. Add frozen items a little later so they don’t overcook.
Conclusion
If you enjoyed this Irish-style vegetarian stew and want other hearty, plant-based ideas, check out this Ultimate Hearty Vegetable Stew Recipe – Yup, it’s Vegan for another comforting option. For a different take on a vegan Irish classic, see this Vegan Irish Stew • It Doesn’t Taste Like Chicken which offers alternative ingredients and techniques.
Irish-Style Vegetarian Stew
Ingredients
Base Ingredients
- 1 tablespoon olive oil (or neutral oil)
- 1 large onion, chopped (yellow or white)
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced (Yukon or red)
- 1 cup green beans, chopped (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 medium bell pepper, diced (any color)
Broth and Seasoning
- 4 cups vegetable broth (use low-sodium if preferred) Use vegetable bouillon dissolved in water if you don’t have broth.
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (or tamari/coconut aminos) For gluten-free, use tamari instead of regular soy sauce.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
Garnish
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation
- Heat a large pot over medium-high heat. Add the olive oil and let it warm.
- Add the chopped onion and minced garlic. Sauté, stirring occasionally, until onions are translucent, about 4–5 minutes.
- Stir in the sliced carrots and diced potatoes. Cook for about 5 minutes to start softening them.
- Add the chopped green beans, peas, and diced bell pepper. Mix to combine.
Cooking
- Pour in the vegetable broth. Stir in the tomato paste, soy sauce, thyme, and rosemary until the tomato paste dissolves.
- Bring the stew to a boil over high heat. Once boiling, lower the heat to a gentle simmer.
- Cover and simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
Finishing Touches
- Taste and season with salt and pepper as needed. Finish with a handful of chopped fresh parsley.
- Ladle into bowls and serve warm.
