This vegetarian version of Irish stew is packed with flavor from Guinness, sweet potatoes, lentils, and tempeh. It might not be the most authentic Irish recipe, but it sure is delicious!
I am not a big holiday person. In fact, I'm kind of a party pooper when it comes to holidays. On St. Patrick's Day, I make an effort not to wear green. Because if I accidentally do wear green? Well, someone might think I'm in the holiday spirit. And we wouldn't want that, would we?
About this Irish Stew
So now that you know I'm a complete killjoy (I also like to rain on parades and steal candy from babies), let me tell you what St. Patrick's Day means to me.
St. Patrick's Day is a good excuse to break out the Guinness, one of the few beers that I actually enjoy drinking. But even better than drinking Guinness is cooking with Guinness.
Since I've been coming up with recipes involving sweet potatoes all week, I decided to try doing a vegetarian Irish stew with sweet potatoes and Guinness. This is serious comfort food!
Is Guinness vegetarian friendly?
Yes, it is! It used to be true that Guinness was not vegetarian friendly due to some unsavory parts of the production process. But according to Guinness themselves, their Guinness Draught, Extra Stout, and Foreign Extra Stout are now all vegan!
More Recipes to Try
If you love this vegetarian Irish Stew, be sure to check out these other delicious ideas:
- dutch oven or substitute a large pan with lid
- 2 tbsp olive oil
- 1 large onion diced
- 2 medium carrots sliced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 8 oz tempeh cubed
- 14.9 oz stout beer like Guinness
- 1 large sweet potato cut into ½ inch cubes
- ½ cup lentils rinsed
- 3 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- In a large Dutch oven, heat oil at medium. Add onions, carrots, and garlic and cook 7-10 minutes, or until just beginning to brown, stirring frequently. Add flour and cook for 2 more minutes. Add tempeh and cook 2 minutes more.
- Add beer and raise heat to high. Boil for 3 minutes. Add broth, sweet potato chunks, lentils, and herbs.
- Reduce heat to medium-low and simmer for 40 minutes, or until lentils and sweet potatoes are tender and sauce begins to thicken. Season with salt and pepper to taste.