Vegan Guinness Stew Recipe

Prep vegetables

Peel and dice the onion. Trim, halve lengthwise, and rinse leeks thoroughly; slice into 1/4-inch rounds. Peel and cut carrots into 1/2-inch coins. Trim and dice celery. Mince 4 cloves of garlic. Clean portobello mushrooms with a damp cloth, remove stems, and slice into 1/2-inch strips. Cut red potatoes into 1/2-inch cubes. Core the cabbage and slice into 1/2-inch ribbons.

Sauté base

Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, sliced leeks, carrots, and celery. Season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 8–10 minutes.

Add garlic and mushrooms

Add the minced garlic and sliced portobello mushrooms to the pot. Increase heat to medium-high and sauté until the mushrooms release their moisture and begin to brown, about 6–8 minutes.

Build the stew

Stir in 2 tablespoons tomato paste and 3 tablespoons flour; cook for 1–2 minutes to remove raw flour flavor, stirring constantly. Slowly pour in 12 fl oz vegan Guinness (or stout) while scraping any browned bits from the bottom with a wooden spoon.

Simmer with vegetables

Add the cubed potatoes, sliced cabbage, 2 cups vegetable broth, 1 tablespoon soy sauce, fresh thyme, bay leaves, and 1 teaspoon brown sugar. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until potatoes are tender and flavors meld, about 25–30 minutes. Stir occasionally.

Thicken and finish

Remove the bay leaves. If stew needs thickening after simmering, whisk 1 tablespoon flour with 2 tablespoons cold water to form a slurry and stir in; simmer 3–5 minutes until thickened. Stir in 1 cup vegan shredded cheese, 1 tablespoon plant milk, and 1 tablespoon nutritional yeast (from Vegan Cheese Finish) until cheese is melted and incorporated. Taste and adjust salt and pepper to taste.

Make the tahini while the stew simmers. In a small bowl, whisk 1 cup tahini, 2 tablespoons lemon juice, 4 tablespoons warm water, 1 minced garlic clove, 2 tablespoons finely chopped chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and pourable. Add more warm water, 1 teaspoon at a time, to reach desired consistency. Taste and adjust lemon or salt as needed.

Ladle the vegan Guinness stew into bowls. Spoon a dollop (about 1–2 tablespoons) of chive tahini on the side or drizzled over the stew. Sprinkle with chopped fresh parsley. Serve with crusty bread or mashed potatoes for a heartier plate.