Guinness No-Beef Vegetarian Stew is a delicious, no-meat version of the classic Guinness Beef Stew. This vegetarian version is just as delicious, with beans, and is just as hearty as the beef version.
There is also a gluten-free version presented which is just as good and easy.
This stew can be made in a slow cooker or a pot, as you wish.
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Nov. 16, 2020 by Deborah Esplin
How To Make Guinness No-Beef, Vegetarian Stew
Ingredients for Guinness No-Beef, Vegetarian Stew
1000 – 2000 mL (4 – 8 cups) mushroom or vegetable stock
1 can Guinness beer
1 can black, kidney, or mixed beans, drained & rinsed
2 celery sticks, chopped
2 carrots, cubed
75 grams turnip, diced
2 potatoes, cubed
1 tomato, diced
100 grams mushrooms, diced
1/8 onion, diced
1/3 cup lentils, optional
Oil for sautéeing
Salt, pepper, seasoning, thyme
10 mL each lemon juice & balsamic vinegar
10 mL of vegetable concentrate
30 mL butter and flour for the roux / or cornstarch for the gluten-free version
Preparation for Guinness No-Beef, Vegetarian Stew
Add 1.5 (6 cups) mL of stock and the beer to the pot. Save the remaining 2 cups and add if the stew is too thick or if a lot of liquid evaporates.
Sautée the onions for 2 to 3 minutes. They do not need to be completely cooked. You may need to add more oil. Add the onions to the liquid.
I like to very lightly sautée the other vegetables, but you can just put them straight into the liquid if you prefer. Giving the vegetables a light sautée adds a little extra flavour. Add the lentils.
Note: I add lentils because they increase the fiber but do not change the taste or texture. You can the lentils or not as you wish.
Add a small amount of pepper and seasoning. Save the remaining ingredients for later.
If you are using a pot, stir and slowly bring to a boil. Turn the heat down and let the stew simmer for 2.5 to 3 hours. Stir it every 30 minutes. If there is too little liquid add some water or stock.
If you are using a slow cooker, give it at least 6 hours of cooking time. Or you can let it cook for up to 8 hours. Stir every hour or so.
Making the roux to thicken the gravy
Put the butter in a saucepan and melt it over a gentle heat. Slowly add the flour, stirring the entire time so that there are no lumps. When the flour is evenly mixed, add a small amount of the stew liquid, and stir it in until it is completely mixed. Add a little more stew liquid and stir it very well until it is mixed in and there are no lumps. Do this four or five more times until the roux is very liquid and smooth.
Mix the roux into the stew and slowly bring the stew to a boil, stirring frequently. Let simmer for one minute while stirring all the time. Remove from the heat.
Tip: For the gluten-free version mix equal parts water and cornstarch 1 – 2 tbsp.) and then slowly mix into the stew and stir.
Add the lemon juice and balsamic vinegar. Taste and adjust the seasoning as you wish.
Serve the stew hot in bowls with a spoonful of mashed potatoes on the top. Here is my recipe for Mashed Potatoes.
Note: The alcohol in the beer will evaporate during the cooking process. So this stew is appropriate for the entire family.
Do you prefer to eat beef stew? Check out my meat version of this stew here, Guinness Beef Stew.
The stew is good in the refrigerator for four days or it can be frozen.
Check out the live video here. Making Guinness Beef Stew.
Equipment Needed To Make Stock
A stockpot is very useful because the making of a stock involves a lot of water. Having a good-sized stockpot means that you can make bigger batches, which is more efficient.
Check out these links with the tools you need to make Vegetable Stock.
I really like plastic containers for freezing stock, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.
Check out other recipes from The Daily Basil Blog.