A vegan twist on the Irish classic, this meatless Irish stew goes well with a few slices of crusty bread.
Ingredients
- 2 cups vegan stew meat
- 1 tsp white miso
- 1 Tbsp vegetable butter
- 1 Tbsp sugar
- 1 cup water
- 1 large onion chopped
- 1 tsp dry parsley
- 1 1/2 Tbsp bouillon
- 2 cups carrots chopped
- 2 cups potatoes chopped
- 1 bay leaf
- 1 cup Guinness
- 2 1/2 cups water
- pepper to taste
Instructions
- Add stew meat, miso, veggie butter, sugar, water, and onion to the Instant Pot and sauté until unions are clear.
- Add the rest of the ingredients to the pot, seal the lid, and pressure cook for 10 minutes.
- Do a quick release. For a thicker stew, see notes below.
Notes
- For a thicker stew, add 1 Tbsp vegan butter and 1 Tbsp flour to a pan and whisk over heat until slightly browned. Slowly add 1 cup of the stew broth until combined. Mix this gravy into the stew.
- To make this on the stove, bring stew to a boil in step 2, lower the heat, and simmer for 30-40 minutes.
