Irish stout stew made extra cozy with potatoes and split peas. Set it and forget it with this plant-based slow-cooker recipe.
Dan and I are going away for a quick ski trip this weekend, which happens to fall over St. Pat’s, so I have to celebrate. I haven’t been skiing at all since we got the puppy. (Shoutout to MIL Martha for flying in to dog-sit!) In addition to skiing, I’m also looking forward to beer tastings by the river at Casey and dinner at The Pullman in Glenwood Springs (just look at the menu).
Even though exploring new restaurants is kinda the best part of traveling, we usually seek out Airbnbs with kitchens versus hotel rooms (where in most cases, you’re lucky to find a microwave and a mini fridge).
I don’t like feeling forced to eat out at every single meal. It takes all the fun out of it. Sometimes my ideal aprés ski is a warm blanket, cozy fire, and a bowl of something homemade and hearty to eat. Yep. Sounds like a plan to me.
Enter this slow cooker Irish stout stew. I love it for St. Patrick’s Day, because it’s packed with early spring produce, and you can just set it and forget it. I did all the hard work (veggie-chopping and onion-browning) in less than 20 minutes. Switch on the slow cooker and come home to dinner—not to mention the best kitchen smells. It really couldn’t be easier or more comforting.
I’m thinking about eating this with roasted cabbage Caesar salads on the side. it’s a celebration, after all.
Slow-cooked Irish stout stew made extra cozy with potatoes and split peas for St Patrick's Day and beyond.
- 2 tablespoons vegetable oil (such as grapeseed oil)
- 1 cup diced onion (1 medium)
- 4 cups cubed gold potatoes (4 medium)
- 1 cup diced carrots (3 medium)
- 1 cup diced parsnip (2 small)
- 1 1/2 cups cubed turnip (1 medium)
- 1 cup dry green split peas, rinsed
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 4 cups vegetable broth (32 ounces)
- 12 - 14.9 ounces Irish stout beer (1 bottle or can; see note)
- 1 teaspoon salt (to taste)
- Pepper (to taste)
- 1 cup chopped green cabbage
- Parsley for garnish (optional)
Add oil to a small skillet over medium-high heat. (You may use your slow cooker insert for this step if it's stovetop-safe.) Stir in diced onion and cook 5 minutes, or until translucent. Transfer cooked onion to a 6-quart (or larger) slow cooker.
Stir in potatoes, carrots, parsnip, turnip, peas, bay leaves, thyme, garlic, vegetable broth, stout, salt, and pepper. Cover and set the slow cooker to cook on low for 6 hours (or medium for 4 hours).
Stir in cabbage in final 30-60 minutes of cooking. Transfer to bowls and garnish with parsley if desired.
Cooking variations:
This recipe can also be cooked on the stovetop or in an Instant Pot. Cooking times will vary so monitor closely.
Ingredient substitutions:
I tested this recipe with Guinness Irish stout, which may only be vegan in keg form. Here are a few vegan stouts to use if desired.
Substitute additional vegetable broth for Irish stout beer if desired. (I recommend mushroom broth in this scenario—homemade or store bought.)
Substitute dry green lentils for split peas if desired.
Storage notes:
Cover and refrigerate in an airtight container for up to 3-5 days. Stew may thicken in the refrigerator. Add broth as needed before reheating.
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Karly says
So rich and hearty! Perfect for a cold day!
Stephanie McKercher, RDN says
Nothing better than winter comfort food!
Martha Quinn says
Looks so good and the roasted cabbage sounds relish! Can’t wait to see you! Save me some stew!
Stephanie McKercher says
It’s already gone!! We’ll have to make more! 🙂
Katherine Edgecumbe says
Yum! My beau and I are going away this weekend and wanted to do a St. Patty’s inspired meal – this may be perfect!
Stephanie McKercher, RDN says
Perfect if you have a full day planned out, but still want to come home to something warm. Have a fun weekend!
emily says
slow cooker, can’t wait to try it, thank you
Stephanie McKercher, RDN says
Awesome, thanks Emily! let me know how it goes!
Alisa Fleming says
Now this is a St Patrick’s Day meal! I have the cabbage, potatoes, and carrots, but looks like I need to head to the store for the rest …
Alisa Fleming recently posted…Chocolate Egg Cream: A Sweet Vegan Spin on a Classic Creamy Soda
Stephanie McKercher, RDN says
You’re most of the way there! Also, you could totally add extra potatoes and carrots if you want to make it without the parsnip and turnip. 🙂 Thanks, Alisa!
Christine - Jar Of Lemons says
This sounds so delicious for St. Patrick’s Day! My sister’s birthday is that day, so I’m going to have to make this recipe for her. I’ve never made Irish Stout Stew, I’m excited to try it out!
Stephanie McKercher, RDN says
It’s so comforting and delicious—hope you and your sister enjoy. Happy birthday to her!
Louise Béchard says
This was perfect with a little Worcestershire sauce, celery pods and some rosemary.So good. But I shall say that the dry green split peas were not cooked enough, even after 8 hours. So next time, I’ll cook them in water before hand. Thanks.
Stephanie McKercher, RDN says
Hi Louise, thanks for your feedback on the peas. I’m glad you enjoyed the recipe!