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.
This recipe can also be cooked on the stovetop or in an Instant Pot. Cooking times will vary so monitor closely.
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.
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.