This Vegan Irish Stew is hearty, healthy, and delicious. It’s layered with complex flavors, from caramelized shallot to dry white wine to earthy root vegetables.
For the Stew:
- 3 tablespoons olive oil
- 4 large shallots, thinly sliced
- 2 leeks, thinly sliced (white and light green parts only)
- 1 teaspoon sugar
- 3/4 cup dry white wine
- 3 cloves garlic, minced
- 2 large carrots, peeled and roughly diced
- 1 large turnip, peeled and roughly diced
- 1 large rutabaga, peeled and roughly diced
- 2 large parsnips, peeled and roughly diced
- 4 celery hearts, roughly chopped
- 1 1/2 pounds mini red potatoes, quartered (skin on)
- 3 ounces tomato paste
- 6 cups high-quality vegetable broth
- 1 can chickpeas, drained
- 1/2 teaspoon ground marjoram
- 3 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Sea salt and pepper, to taste
For the Gremolata:
- 1/2 cup finely chopped fresh parsley
- 1 garlic clove, finely minced
- Finely grated zest of one medium orange
- 2 tablespoons olive oil
- Pinch of sea salt
- Make the Gremolata. Combine the parsley, garlic, orange zest, olive oil, and sea salt. Cover and set aside.
- Caramelize the Shallots and Leeks. Heat the olive oil in a deep pot or dutch oven over medium heat. Add the sliced shallots and leeks and stir to coat in the oil. Cook 5 minutes, until starting to soften, and sprinkle with the sugar and a pinch of sea salt. Continue to cook until golden and caramelized, about 25 minutes. The longer you let the onions slowly caramelize, the deeper the flavors will be.
- Prep Your Veggies. While the onions are caramelizing, prepare all of your vegetables. (The washing, peeling, and chopping of all the veggies take time, so get your onions going beforehand.)
- Make the Stew. When the onions are nice and caramelized, deglaze the pot with the white wine, scraping off any brown bits from the bottom of the pot. Let the wine simmer about 3 or so minutes until it’s reduced by more than half.
- Add in the garlic, carrots, turnip, rutabaga, parsnips, celery, and potatoes. Toss to coat with the onions and wine. Season generously with sea salt and pepper. Cook the vegetables a few minutes, adding more olive oil if needed. Add in the tomato paste, tossing the vegetables to coat. Add the broth, chickpeas, marjoram, thyme, and rosemary. Bring the stew to a simmer. Cover the stew with a lid and let simmer for 25 minutes.
- At about 25 minutes, remove the lid. Taste and adjust the stew for salt. Let the stew cook another 10-15 minutes more, until all of the root vegetables and potatoes are fork-tender. The stew will also thicken at this point as it slightly reduces.
- Serve the stew topped with a tablespoon of the orange gremolata.
In a hurry? It’s okay to skip the caramelizing step, just cook the onions until softened and continue from there. But taking the time to properly caramelize the shallot and leeks will provide a world of difference.
I don’t feel that this stew needs any thickening agents, as all of the starchy root vegetables and potatoes help it in that department. If you’d like an extra-thick stew, you can add a tablespoon or two of flour to the onions before adding the vegetables. Just cook the flour for 3 minutes. To keep the stew gluten free, you can thicken it with corn starch. Towards the end of cooking, mix 1 tablespoon of corn starch with 1/2 cup of the hot broth until completely dissolved. Add the mixture back to the pot, stir, and it will thicken immediately as it simmers.
This stew becomes very thick as leftovers. I like to keep a little extra vegetable broth on hand to thin it out, if needed.
Keep this stew chunky and rustic. Cut the parsnips, carrots, celery, turnip, and rutabaga in medium-large pieces, but never any larger than the quartered potato. See photos for scale.
- Serving Size: 1 serving
- Calories: 450
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 70g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg