Irish-Style Vegetarian Stew
A chunky, savory pot of vegetables simmered in a fragrant broth, perfect for weeknights and potlucks.
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.
Notes
This stew is flexible; swap in seasonal vegetables or add protein. For extra depth, consider adding a splash of Worcestershire sauce or smoked paprika.