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4.63 from 8 votes

Vegetarian Irish stew

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Servings: 4
Author: Becca Heyes


  • 8 vegetarian sausages
  • 1 tbsp oil
  • 2 carrots, sliced
  • 2 large sticks celery, sliced
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 4 medium potatoes, cut into chunks
  • 1 litre vegetable stock (~ 4 cups)
  • 150 ml dark beer (~ 1/2 cup)
  • 1 bay leaf
  • 1 tsp dried thyme
  • Black pepper


  • Cook the vegetarian sausages according to the instructions on the packet, probably around 20 minutes in the oven.
  • Meanwhile, heat the oil in a large casserole pot (or, if your pot can't be used on the hob as well as in the oven, start it off in a large saucepan). Add the chopped carrots, celery, onion, garlic and potatoes, and cook over a medium heat for 5-10 minutes, until the onions are fairly soft.
  • Add the vegetable stock, dark beer, bay leaf and dried thyme, and season with plenty of black pepper.
  • When the sausages are cooked, cut them into chunky pieces, and add to the stew.
  • Cover the stew with a lid, and place in the oven at 190°C (Gas Mark 5 / 375°F) for around 1 hour, or until the vegetables are nearly entirely cooked. If you want, cook uncovered for a further 20 minutes or so, until the tops of the vegetables are slightly crispy.
  • Remove the bay leaf and serve hot.