Go Back
- 3 tablespoons olive oil - 1 large onion, diced - 2 cloves garlic, minced - 4 medium carrots, sliced - 2 medium potatoes, diced - 1 cup parsnips, diced - 1 cup green beans, trimmed and cut into 2-inch pieces - 1 cup celery, sliced - 4 cups vegetable broth - 1 tablespoon tomato paste - 2 teaspoons thyme (fresh or dried) - 1 teaspoon rosemary (fresh or dried) - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley and lemon zest for garnish Gathering fresh ingredients makes this Irish vegetable stew special. I love using vibrant vegetables, as they add color and depth. The olive oil serves as the base for sautéing, while the onion and garlic provide a fragrant start. Carrots and potatoes bring sweetness and heartiness. Parsnips add a unique flavor, while green beans give a nice crunch. Celery adds a lovely aroma, and vegetable broth ties all the flavors together. Tomato paste boosts the stew's richness, while thyme and rosemary add earthy notes. Season with salt and pepper for balance. Frozen peas are a great last-minute addition, offering a pop of color and sweetness. Garnishing with fresh parsley and lemon zest brightens the dish and enhances the flavors. Prepare to enjoy a warm, comforting bowl of this delightful stew! {{ingredient_image_1}} Start by heating 3 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. You want to sauté the onion for about 5 minutes. It should become soft and translucent. Next, stir in 2 minced cloves of garlic. Cook this mixture for about 1 minute until the garlic smells fragrant. This step builds a nice flavor base for the stew. Now it’s time to add the veggies! Toss in 4 sliced carrots, 2 diced potatoes, 1 cup of diced parsnips, 1 cup of trimmed and cut green beans, and 1 cup of sliced celery. Stir well to combine. Cook this vegetable mixture for about 5 minutes. You want the veggies to slightly soften and mix well together. Pour in 4 cups of vegetable broth and add 1 tablespoon of tomato paste. Stir to dissolve the tomato paste into the broth completely. Season your stew with 2 teaspoons of thyme, 1 teaspoon of rosemary, salt, and pepper to taste. Bring the stew to a gentle boil. Then, reduce the heat to low and cover the pot. Let it simmer for 25 to 30 minutes. This will make the vegetables tender and full of flavor. In the last few minutes of cooking, stir in 1 cup of frozen peas. Cook just until heated through. Adjust the seasoning as needed. To make your Irish vegetable stew even tastier, adjust the seasonings. Start with salt and pepper. A pinch of salt can brighten the dish. If it tastes too bland, add more herbs. Fresh thyme and rosemary work great here. You can also use dried herbs if that's what you have. Feel free to add extra spices for depth. A dash of paprika adds warmth. You might like a bit of cumin for earthiness. For a kick, try red pepper flakes. Just remember to start small and taste as you go. Sautéing vegetables well is key to great flavor. Use medium heat and let the onions cook until they're soft and clear. This takes about five minutes. Don't rush this step; it's where the flavor begins. Add garlic next, cooking just until fragrant. This should only take a minute. To get the perfect stew consistency, keep an eye on your broth. If it looks too thick, add a little water or broth. If it's too thin, let it simmer uncovered for a while. This helps it thicken up nicely. The goal is tender veggies in a rich, flavorful broth. Pro Tips Enhance Flavors: Allow the stew to rest for a few hours or overnight in the refrigerator. This will deepen the flavors as the ingredients meld together. Vegetable Variations: Feel free to substitute any seasonal vegetables you have on hand, such as bell peppers or zucchini, for a unique twist on the classic stew. Thickening the Stew: If you prefer a thicker stew, mash a few of the cooked potatoes against the side of the pot to create a creamy texture without needing additional thickeners. Serving Suggestions: Pair the stew with a side of crusty whole-grain bread or serve it over a bed of fluffy quinoa for a hearty meal. {{image_2}} You can change up your Irish vegetable stew easily. Try different veggies based on what you like or have. Here are some great swaps: - Sweet Potatoes: Use these instead of regular potatoes for a sweet twist. - Turnips: They add a nice bite and flavor. - Bell Peppers: These can bring color and a slight crunch. - Zucchini: A great way to add more texture. For herbs, you can mix it up too. Instead of thyme, try: - Oregano: It adds a warm flavor. - Basil: This gives a fresh taste. - Dill: A unique touch for something different. This stew is easy to adapt for different diets. If you want a vegan option, just check your broth. Most vegetable broths are vegan, but some may have animal products. If you are gluten-free, use a gluten-free broth. The stew is naturally gluten-free, so no worries here. Want to add protein? Here are some ideas: - Chickpeas: They add protein and fiber. - Lentils: These cook nicely in the stew and fill you up. - Tofu: Add cubed firm tofu for a hearty option. Feel free to mix and match these ideas to suit your taste! To store leftover stew in the fridge, first let it cool. Pour the stew into an airtight container. Seal it tightly to keep it fresh. Store it in the fridge for up to three days. When you want to eat it again, just reheat what you need. You can use a pot on the stove or a microwave. Stir well to make sure it heats evenly. If you have more stew than you can eat, freezing is a great option. Use a freezer-safe container or bag for the stew. Leave some space at the top, as the stew will expand when frozen. You can freeze it for up to three months. When you are ready to eat it, move it to the fridge overnight to thaw. Reheat it in a pot on the stove. Stir it frequently so that it heats well. Enjoy your warm, comforting stew! Irish Vegetable Stew lasts about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Let the stew cool before sealing it. If you want to enjoy it later, label the container with the date. This way, you won’t forget when you made it! Yes, you can make Irish Vegetable Stew in a slow cooker. Start by sautéing the onions and garlic in a pan. Then, add them to the slow cooker. Next, add the rest of the ingredients, including the diced vegetables and broth. Cook on low for 6 to 8 hours or on high for about 3 to 4 hours. This method will give the stew a deep flavor. Irish Vegetable Stew pairs nicely with crusty bread. It’s perfect for dipping! You can also serve it with a side salad for a fresh touch. If you want something heartier, try it with mashed potatoes. The creamy texture complements the stew well! This blog post covered making a hearty Irish vegetable stew. You learned about key ingredients and how to prepare your base. We detailed steps to simmer the stew to perfection and shared tips to enhance flavor. You also discovered variations to suit your tastes and dietary needs, plus storage and reheating tips. Remember, cooking should be fun. Experiment with ingredients and enjoy your delicious creation!

Hearty Irish Vegetable Stew

A comforting and nutritious vegetable stew packed with hearty ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Irish
Servings 6
Calories 250 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup parsnips, diced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 cup celery, sliced
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 2 teaspoons thyme (fresh or dried)
  • 1 teaspoon rosemary (fresh or dried)
  • to taste salt and pepper
  • 1 cup frozen peas
  • for garnish fresh parsley and lemon zest

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the sliced carrots, diced potatoes, parsnips, green beans, and celery. Stir well to combine and cook for 5 minutes, allowing the vegetables to slightly soften.
  • Pour in the vegetable broth and add the tomato paste. Stir to dissolve the tomato paste into the broth.
  • Season with thyme, rosemary, salt, and pepper. Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes or until the vegetables are tender.
  • In the last few minutes of cooking, add the frozen peas and stir them in, cooking just until heated through.
  • Adjust seasoning if necessary, adding more salt, pepper, or herbs to taste.

Notes

Ladle the stew into bowls and garnish each serving with freshly chopped parsley and a sprinkle of lemon zest for a bright, fresh finish. Serve warm with crusty bread on the side for dipping.
Keyword hearty, Irish, vegan, vegetable stew