Irish Vegetable Stew

This stew is another recipe inspired by a dish I had when I studied abroad. We were on a weekend trip in Wales, had just finished exploring Cardiff Castle, and were looking for something quick and affordable for lunch. I remember stumbling across a little hole in the wall place and we were so hungry we just went in and sat down.

I decided to order the vegetable stew since we had been out in the cold all morning. Also, I remember being stunned at how good the stew was and still to this day it is one of my most memorable meals from my time abroad. This version has hint of Irish whisky, perfect for St. Patrick’s Day. I like to serve Irish soda bread or cornbread.

Irish Vegetable Stew

Ingredients for Irish Vegetable Stew

3 tablespoons butter, divided

8 oz button mushrooms, sliced

1 tablespoon olive oil

1 yellow onion, chopped

2 ribs celery, chopped

1/2 pound baby carrots, halved

3 cloves garlic, minced

2 tablespoons flour

1 leek, trimmed, halved, and chopped*

2 tablespoons tomato paste

1/4 cup Jameson Irish Whiskey

2 ½ cups baby potatoes, halved

4 cups vegetable broth

2 bay leaves

1 ½ teaspoon dried thyme

2 tablespoons maple syrup

1 teaspoon salt

1/2 teaspoon black pepper

Directions for Irish Vegetable Stew

In a large Dutch oven over medium heat, melt 1 tablespoon of the butter and then add the mushrooms. Cook for about 10 minutes stirring often. Remove the mushrooms from the pan and set aside.

Add the olive oil to the Dutch oven and add the onion, leek, celery, and carrots. Cook 7-8 minutes stirring occasionally, until the onions are translucent. Add in the garlic and stir. Mix in the remaining 2 tablespoons of butter, flour, and tomato paste until well combined. Add in the whiskey and stir to deglaze the pan. Then add in the potatoes, broth, bay leaves, thyme, maple syrup, salt, and pepper. Bring to a boil then turn the heat to low and simmer 60 minutes. Test to make sure the potatoes and carrots are fully cooked.

Before you are ready to serve add the mushrooms in. Remove the two bay leaves. Taste for any additional salt and pepper seasoning.

Serves 4-6

*Tip on leeks, I trim the ends and slice horizontally down the middle. I run my fingers through the different layers to rinse out any dirt. I also place them in a bowl of water cut side down and let them sit for a few minutes. Any remaining dirt will fall to the bottom of the bowl.

If you enjoy this Irish vegetable stew recipe, I recommend giving these recipes a try:

• Three Bean Chilli
• Farmers’ Market Risotto

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