Cozy Irish Vegetarian Stew with Mushrooms and Potatoes

This hearty Irish Vegetarian Stew is the ultimate cozy dinner. After making it countless times, I’ve discovered the secret to a rich, flavorful broth. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Parmesan Chicken Meatloaf and Easy Thai Red Curry Noodle Soup.

What You'll Need for Cozy Irish Vegetarian Stew with Mushrooms and Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 tbsp butter or olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz (225g) mixed mushrooms, sliced
• 4 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 4 cups (960ml) vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp cold water (if using cornstarch)
• Dried thyme
• Dried rosemary
• Salt
• Pepper
• Tomato paste
• Optional: Fresh parsley, chopped
• Optional: Crusty bread

How to Make Cozy Irish Vegetarian Stew with Mushrooms and Potatoes

1. Step 1: In a large pot, heat the butter or oil over medium heat. Add the onion and garlic, cooking until softened.
2. Step 2: Add the mushrooms and carrots. Cook until the mushrooms release their moisture and it evaporates.
3. Step 3: Stir in the potatoes, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Step 4: If you'd like a thicker stew, mix cornstarch with cold water and stir it into the pot. Cook for an additional 5 minutes.
5. Step 5: Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread.

Storing & Reheating Cozy Irish Vegetarian Stew with Mushrooms and Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This stew can be made up to 2 days ahead and reheated.

Freezing Cozy Irish Vegetarian Stew with Mushrooms and Potatoes

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegan version, use olive oil instead of butter and vegetable broth instead of chicken broth.
• Make-ahead: This stew freezes well and can be made ahead of time.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the stew is too thin, mix cornstarch with cold water and stir it into the pot. Cook for an additional 5 minutes.

Cozy Irish Vegetarian Stew with Mushrooms and Potatoes

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 tbsp butter or olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 oz (225g) mixed mushrooms, sliced
• 4 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 4 cups (960ml) vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp cold water (if using cornstarch)

Seasonings

• Dried thyme
• Dried rosemary
• Salt
• Pepper
• Tomato paste

Optional Toppings

• Fresh parsley, chopped
• Crusty bread

Instructions

1. Step 1: In a large pot, heat the butter or oil over medium heat. Add the onion and garlic, cooking until softened.
2. Step 2: Add the mushrooms and carrots. Cook until the mushrooms release their moisture and it evaporates.
3. Step 3: Stir in the potatoes, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Step 4: If you'd like a thicker stew, mix cornstarch with cold water and stir it into the pot. Cook for an additional 5 minutes.
5. Step 5: Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread.

Notes

• Chef tip: For a vegan version, use olive oil instead of butter and vegetable broth instead of chicken broth.
• Make-ahead: This stew freezes well and can be made ahead of time.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the stew is too thin, mix cornstarch with cold water and stir it into the pot. Cook for an additional 5 minutes.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This stew can be made up to 2 days ahead and reheated.

Nutrition Per Serving

• Calories: 280
• Protein: 8g
• Fat: 7g
• Carbs: 45g
• Fiber: 7g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 10mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Irish Vegetarian Stew with Mushrooms and Potatoes FAQs

A Warm Final Note

I can’t wait for you to try Cozy Irish Vegetarian Stew with Mushrooms and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!