Vegan Irish Stout Stew

A vegetable based stew with potatoes, carrots and "Beef Tips"

Course Main Course
Cuisine Irish
Servings 4
Author Jennifer


  • 2 tbsp olive oil
  • 1 large white onion
  • 4 cloves garlic
  • 1.5 lbs Yukon Gold (I used baby yukon golds)
  • 4 cups Vegetable Stock
  • 4 tbsp Tomato Paste
  • 4 Carrots
  • 12 ounces Vegan Stout
  • 2 packages Gardein Beefless Tips


  1. Warm olive oil to medium heat in large pan. Chop onion and garlic and put in pan. Cook for 5-10 minutes, onions should be translucent. 

  2. Cut potatoes into bite size pieces, peel carrots and chop into slices

  3. Put cooked onions and garlic, vegetable stock, tomato paste, potatoes, carrots and stout into a slow cooker. Cook for 6 hours on low.

  4. Put frozen Beefless Tips into the slow cooker, and cook for another hour. Serve and enjoy! 

Recipe Notes

This recipe can also be made on the stove top. Simply simmer for an hour, add Beefless tips in the last 10 minutes.