Ingredients
Equipment
Method
Initial Sauté for Flavor Foundation
- Heat 1/2 tablespoon olive oil in a large nonstick pan over medium heat. Add the diced celery and onions and cook until the onions become translucent and fragrant, and the celery softens, about 5-7 minutes. Transfer these aromatics to your slow cooker.
- Add the remaining 1/2 tablespoon olive oil to the same pan over medium heat. Add your sliced cremini mushrooms in a single layer. Let them sauté without disturbing for about 5 minutes until lightly browned. Flip and continue to sauté until tender and deeply browned, another 5-7 minutes.
- Add the all-purpose flour to the mushrooms and stir well to coat them thoroughly. Cook for about 1-2 minutes, stirring occasionally, until the flour begins to lightly brown and smells slightly nutty.
- Pour in the Guinness (or non-alcoholic stout alternative) and immediately deglaze the pan, scraping up any delicious browned bits. Transfer the mushrooms and all the liquid to the slow cooker.
Slow Cooker Method
- Add the rest of the ingredients to the slow cooker: the peeled and cut russet potatoes, turnips, and carrots, the rinsed lentils, tomato paste, Dijon mustard, bay leaves, paprika, sugar, salt, and black pepper. Pour in the vegetable broth and give everything a good stir to combine.
- Cover the slow cooker and cook for 8-9 hours on low heat or 5-6 hours on high heat. Once cooked, remove the bay leaves. Stir in the rehydrated and finely chopped dried shiitake mushrooms along with the tablespoon of balsamic vinegar. Optionally, garnish with fresh chopped parsley before serving.
Stovetop (Dutch Oven) Method
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, celery, and cremini mushrooms. Cook until soft and golden, about 10 minutes.
- Add the flour to the vegetables, stir to coat, and cook for a few minutes, until the bottom of the pot starts to brown slightly.
- Pour in the Guinness and scrape up any browned bits from the bottom of the pot to deglaze it.
- Add the remaining ingredients: potatoes, turnips, carrots, lentils, tomato paste, mustard, bay leaves, paprika, sugar, salt, black pepper, and vegetable broth. Bring the stew to a light boil.
- Once boiling, reduce the heat to low and simmer, partially covered, until all the vegetables are tender, about one hour. Just before serving, stir in the rehydrated shiitake mushrooms and balsamic vinegar. Remove bay leaves and garnish with fresh parsley if desired.
Instant Pot Adaptation: Quick & Easy Vegetarian Irish Stew
- Use the Instant Pot's 'Sauté' function. Heat 1/2 tablespoon of olive oil in the pot. Add the celery and onions and cook until translucent, about 5-7 minutes. Transfer to a bowl.
- Add the remaining 1/2 tablespoon olive oil to the Instant Pot. Add the sliced cremini mushrooms in a single layer and sauté until lightly browned and tender, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes until lightly browned.
- Pour in the Guinness and deglaze the pot, scraping up any browned bits from the bottom. Return the sautéed celery and onions to the pot.
- Add the remaining ingredients: potatoes, turnips, carrots, rinsed lentils, tomato paste, Dijon mustard, bay leaves, paprika, sugar, salt, black pepper, and the 6 cups of vegetable broth. Stir everything well to combine.
- Secure the lid, ensure the venting knob is sealed, and set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 15 minutes. Allow 10-15 minutes for the pot to come to pressure.
- Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. After 10 minutes, manually quick release any remaining pressure. Carefully remove the lid.
- Remove the bay leaves. Finally, stir in the rehydrated and finely chopped dried shiitake mushrooms and the tablespoon of balsamic vinegar.
- Give it a taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.
Nutrition
Notes
Pro Tips: Ensure deep flavor by never skipping the initial sauté of aromatics and mushrooms. Use green, brown, or black lentils for optimal texture, and cut russet potatoes uniformly to ensure even cooking and natural thickening. Always taste and adjust seasonings before serving; a 7-quart slow cooker is recommended. This stew stores beautifully in the refrigerator for 3-4 days and freezes well for up to 3 months, with flavors deepening overnight. Nutrition information is estimated based on common ingredients and serving sizes and may vary.