This Irish stew is the perfect way to celebrate St. Patrick's Day with a healthy, warm meal! Ditch the corned beef and cabbage this year and try out this (almost) vegan St. Patrick's Day stew! I found the recipe form Miratel Solutions and adapted it slightly (you'll also find other delicious and easy Irish meals there). This recipe is super easy - throw the ingredients in a crock pot, set it and forget it!
- 1 tbsp. olive oil
- 1 medium sweet yellow onion, diced
- 2 cloves garlic, finely chopped
- 4 cups bone broth**
- 1 Tablespoon nutritional yeast flakes
- ¾ cup apple juice or cider
- ¼ cup apple cider vinegar
- 3 large potatoes, peeled and cut into chunks
- 2 large carrots, peeled and cut into chunks
- 3 large ribs celery, cut into chunks
- 2 large parsnips, peeled and cut into chunks
- 3 Tablespoons pearl barley
- 3 fresh sage leaves, finely chopped
- Salt and pepper to taste
- 1 bay leaf
- ½ cup frozen peas, thawed
- coarsely chopped fresh parsley, for garnish
**If you'd like a fully vegan meal, you may sub vegetable broth for the bone broth. My nutritionist and acupuncturist both recommend I need more collagen or bone broth, which is why I give in a little and make this exception.
- In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
- To crock pot add bone broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
- Add remaining ingredients except peas and parsley to crock pot. Stir well; cover and set on low. Cook on low 6 to 8 hours.
- Add the peas the last hour of cooking time.
- Remove bay leaf and ladle into bowls. Sprinkle generously with chopped parsley.
Tell us what you think!