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Close-up of a bowl of hearty Irish Veggie Stew with potatoes, carrots, peas, and cabbage.

Irish Veggie Stew

Irish Veggie Stew is a comforting one pot meal loaded with hearty potatoes, carrots, celery, and cabbage simmered in a rich herb flavored broth. This healthy and satisfying stew is perfect for chilly evenings, simple family dinners, or easy meal prep using wholesome pantry staples.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 4 carrots sliced
  • 3 stalks celery sliced
  • 4 medium Yukon Gold potatoes peeled and cubed
  • 2 cups green cabbage chopped
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Equipment

  • Dutch oven or soup pot

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the cubed potatoes and chopped cabbage to the pot.
  5. Stir in vegetable broth, tomato paste, thyme, rosemary, salt, and black pepper.
  6. Bring the stew to a gentle boil, then reduce heat to low.
  7. Cover and simmer for 30 to 35 minutes until the potatoes and vegetables are tender.
  8. Stir in the frozen peas and cook for 3 more minutes.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh parsley before serving.

Notes

For an even richer flavor, let the stew rest for 10 minutes before serving so the herbs and vegetables can fully blend together.