Vegan Guinness Stew

5 from 1 vote

When it comes to comfort food nothing can beat a Guinness Stew. Give a go to this amazingly flavourful and rich vegan version or this Irish classic!

Prep Time30

Cook Time30

Servings: people

Calories: 392kcal

Author: Adriana Z.

Equipment

Instant Pot

Ingredients

2 tablespoon Extra Virgin Olive Oil
100 g Soy Steaks broken into bites
2 Onions roughly chopped
150 g Mushrooms sliced thick
2 Carrots cut into chunks
2 Celery Stalks Roughly chopped
2-3 Garlic Cloves minced
2 tablespoon all-purpose flour 30g
1 Vegan Beef Stock Cube
300 Guinness
2 tablespoon Tomato Paste
300 g Potatoes cut into chunks
400 ml Water
3 Thyme Sprigs
1 teaspoon Sea Salt to taste
½ teaspoon Black Pepper to taste

Metric - US Customary

Instructions

Heat oil in the instant pot on sauté mode. (see notes for stovetop version)
Add soy chunks and brown the pieces well on all sides.
Add onions and cook for 3-4 minutes. If needed add a splash of water.
Add carrots, celery, mushrooms and garlic and heat for another 3-5 minutes.
Add vegan beef stock cube and flour, mix in well. Allow the mixture to cook for 2-3 minutes to get the raw taste out of the flour.
Pour Guinness over the piping hot vegetables to deglaze the pan and get all the bits off the pan into the sauce. Allow for it to evaporate for a couple of minutes, then add the potatoes and thyme.
Add tomato paste and water and. Mix well.
Put the lid onto the instant pot and pressure cook for 20 minutes.
Release the pressure valve and wait a few minutes before opening.
Adjust seasonings to taste with sea salt and pepper. Remove thyme and serve.

Video

https://gfycat.com/leafysilveribis

Notes

For the stovetop version:
Follow the recipe until step 7.
Cover with the lid and simmer the stew for around 1 hour, stirring every 15-20 minutes.
Adjust seasonings to taste with sea salt and pepper. Remove thyme and serve.

Nutrition