Vegetarian Irish Stew with Lentils and Mushrooms

When you want comfort food without the meat, this Vegetarian Irish Stew with lentils and mushrooms is a game-changer. It’s warm, satisfying, and brimming with flavor. Hearty lentils, savory mushrooms, and a splash of dark stout deepens the flavor of every spoonful. Whether tucked into your weekly menu or served for St. Patrick’s Day, this stew delivers cozy vibes and nutritional staying power.

Best of all, it’s beginner-friendly and forgiving. With simple ingredients, you can simmer a rich, gluten-free meal in around an hour…or prep it ahead for even easier dinners later in the week.

Plant-based Irish Stout Stew with lentils and mushrooms.

This vegetarian stew takes its inspiration from traditional Irish comfort food, reimagined with nourishing, plant-based ingredients that don’t sacrifice flavor or heartiness. Lentils and mushrooms provide a savory backbone with a satisfying texture, while root vegetables like potatoes and carrots give it that rustic, slow-simmered feel. A splash of Irish stout (optional but encouraged!) adds richness and depth, making this a cozy bowl you'll want on repeat all season.

It’s the kind of stew that tastes even better the next day, which makes it perfect for meal prep or batching ahead of time for busy weeks. Pair it with crusty bread or ladle it over mashed potatoes for an extra-comforting twist. Whether you're making it for a festive St. Patrick’s Day gathering or just need something warm and grounding for dinner, this stew brings comfort in a bowl.

I love this stew simply served with a side of fresh bread. If you want to make a full St. Patrick's day feast, try this with my Tempeh Shepherd's Pie, Vegan Potato Leek Soup, and Roasted Cabbage Caesar Salad. Or if you're looking for something green, make this Quick Pasta with Spinach Sauce.

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Ingredients

This stew shines with unpretentious, wholesome ingredients:

  • Lentils & Mushrooms: Plant-based protein and savory depth
  • Carrots, Potatoes & Onions: Classic stew veggies for substance and sweetness
  • Tomato Paste & Roux: Build rich texture and flavor foundation
  • Irish Stout (or broth): Adds color, complexity, and a cozy richness
  • Dried Thyme, Garlic, Salt & Pepper: Simple aromatics that balance the flavors

The result is a deeply flavorful, cozy stew that feels both nourishing and luxurious.

Ingredients with text overlay labels to make vegetarian Irish stout stew.

Instructions

A wooden spoon filled with chunky carrots and mushrooms cooking in stout beer. Labeled with a "1."

Cook the vegetables in oil, stir in flour and seasoning, and then pour in the stout and deglaze the pot.

Wood spoon filled with uncooked lentils and potatoes in stew liquid.

Add lentils, potatoes, and broth.

Wood spoon filled with vegetarian Irish stew over pot. Labeled "3."

Bring to a boil and then reduce the heat to low and simmer until the lentils and vegetables are tender and the liquid is reduced.

Hint: Adding liquid, such as beer, to the hot pot releases all of the cooked bits that are stuck to the bottom. These bits add delicious, complex flavor to the stew. This process is called deglazing, and you can do it with any liquid, so use water or broth if you want to skip the beer. Learn more about deglazing in this article from Bon Appétit.

Substitutions

A few suggestions for ingredient swaps:

  • Gluten free: Use gluten-free stout (or water or broth) and gluten-free flour.
  • Without beer: Substitute water or vegetable broth for the stout. You can also use N/A (non-alcoholic) beer if preferred.

Variations

Make it your own:

  • Root vegetable: Include a combination of potatoes, carrots, parsnips, and turnips for added variety.
  • Beef-less Stew: Use plant-based steak "meat" instead of mushrooms. Look for it in the frozen section.

See this vegetarian pot pie for another plant-based comfort food idea!

Hands holding a wide bowl of vegetarian Irish stew with lentils and mushrooms.

Equipment

  • Knife and cutting board: for chopping vegetables.
  • Large pot: to cook the stew. A large Dutch oven works, too.
  • Wooden spoon: for stirring and deglazing the pot. A wooden spoon or spatula works best, but you can also use a silicone or plastic spoon/spatula if needed. Avoid metal utensils, as they can scratch the pot.

Storage

This recipe is make ahead-friendly. Store the prepared stew in an airtight container in the refrigerator up to five days.

To freeze, transfer the stew to a freezer bag and store in the freezer for up to three months. Thaw overnight in the fridge.

Reheating

Microwave the stew in 30 second increments until warm, stirring in between.

You can also warm up the stew in a pot over medium heat on the stovetop until warm.

This stew tends to thicken while in storage. Stir in additional water or vegetable broth to thin it out to the consistency you like.

Top tip

To cook this stew, you'll need to maintain a simmer. Simmering is when you cook food in liquid slowly and gently. This creates a soft, tender texture. There should be some gentle bubbles in the pot, but not as many as when you're boiling. Learn more about the simmering technique in this article from Jessica Gavin.

FAQ

Can you make Irish stew without beer?

To make Irish stew without beer, substitute vegetable broth or water for the stout. You can also use N/A (non-alcoholic) or gluten-free beer if desired.

Pairing

These are my favorite vegetarian dishes to serve with Irish stew:

📖 Recipe

Vegetarian Irish Stew with lentils and mushrooms in a white bowl.

Vegetarian Irish Stew with Lentils and Mushrooms

Stephanie McKercher, RDN
This vegetarian Irish stew is like a cozy hug. It's made with lentils, mushrooms, root veggies, and (optional) Irish stout beer. Naturally vegan and packed with 20 g of plant protein per serving, it's easy to prep ahead and slow-simmer to perfection. Great for chilly evenings or a festive St. Patrick’s Day dinner!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine dairy-free, Holiday, Irish, St. Patrick's Day, vegan, vegetarian
Servings 4 people
Calories 464 kcal

Equipment

  • Knife and cutting board
  • Large pot

Ingredients
  

  • 2 tablespoons olive oil
  • 3 large carrots halved lengthwise and then cut into 1-inch pieces
  • 1 medium yellow onion diced
  • 8 ounces white mushrooms quartered
  • 3 cloves garlic minced
  • ¼ cup tomato paste
  • ¼ cup flour
  • 2 teaspoons dried thyme
  • 1 teaspoon salt or to taste
  • ¼ teaspoon cracked black pepper or to taste
  • 1 (11.7-14.9-ounce) bottle or can Irish stout beer (such as Guinness, see note 1)
  • 4 medium gold potatoes chopped into 1-inch pieces (about 4 cups)
  • 1 cup dry lentils
  • 4 cups vegetable broth

Optional for serving:

  • 2 tablespoons chopped fresh parsley
  • Fresh bread toasted if desired

Instructions
 

  • Pour oil into a large pot over medium-high heat. Once hot, stir in carrot and onion and cook 6 mins, stirring occasionally with a wooden spoon, or until onion is translucent. Stir in mushrooms, garlic, and tomato paste, and cook 4 minutes, or until mushrooms darken. Stir in flour until vegetables are evenly coated. Stir in thyme, salt, and pepper until evenly mixed.
  • Pour in the stout and scrape any bits stuck to the bottom of the pot with your wooden spoon.
  • Add potatoes, lentils, and broth. Bring to a boil over high heat, and then reduce heat to low and simmer uncovered 45 minutes, stirring occasionally, or until lentils and vegetables are tender and the liquid is reduced and thickened. Scrape the bottom of the pot with your wooden spoon as needed for sticking. If there is not enough stew liquid, gradually stir in more water or vegetable broth until desired consistency is reached. If you add too much liquid, continue cooking uncovered until reduced. Taste and adjust seasoning if desired.
  • Garnish with chopped parsley and serve with bread if desired.

Notes

  1. Beer: I tested this recipe with both a (11.7-ounce) bottle and (14.9-ounce) can of Guinness. Use either size or another type of stout beer if desired. To make this recipe without beer, substitute 1 ½ cups water or vegetable broth for the stout. You can also substitute N/A beer if desired.
  2. Gluten free: Use gluten-free stout (or water or broth) and gluten-free flour.
  3. Storage: Store in an airtight container in the refrigerator up to five days.
  4. Freezing: Store in a freezer bag in the freezer up to 3 months. Thaw overnight in the fridge.
  5. Reheating: Microwave in 30 second increments until warm, stirring in between. You can also warm up the stew in a pot over medium heat on the stovetop, adding more water or broth as needed, until warm. Stir in additional water or vegetable broth if the stew is too thick.
  6. Nutrition facts are estimates only and do not include optional ingredients for serving.

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14 Comments

  1. 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.

  2. 5 stars
    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!

    1. It's so comforting and delicious—hope you and your sister enjoy. Happy birthday to her!

  3. 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 ...

    1. 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!

  4. Yum! My beau and I are going away this weekend and wanted to do a St. Patty's inspired meal - this may be perfect!

    1. Perfect if you have a full day planned out, but still want to come home to something warm. Have a fun weekend!