Root veg stew with Guinness


A very happy 2023 to you all! We’re back from our break and getting busy at HQ taking delivery of lots of lovely winter produce ready for your boxes this week.

Our recipe to kick off the new year is going back to basics using box stalwarts carrots, potatoes and onions, plus swede or turnips.  A vegan Irish stew, essentially. Hearty, rich, plant-based and frugal – the perfect formula for January.  Recipe adapted from  

Serve with cooked greens on the side and bread to mop up the stew. 


  • 1-2 tablespoons oil
  • 170g mushrooms or seitan or quorn pieces
  • 1 medium/large onion, diced
  • 2 medium/large carrots, cut into ½ inch chunky pieces
  • 1 stick of celery, diced
  • 2 large potatoes (about 350g) cut into big chunks
  • Small swede (about 350-400g) or turnips, cut into chunky pieces
  • 3 cloves garlic, minced
  • 2 tablespoons plain flour
  • 160ml Guinness or other stout
  • 2 cups vegetable stock
  • 30ml soy sauce
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • fresh rosemary leaves (one small sprig), chopped


  1. You’ll need a large heavy-based pot – ideally an enamelled cast-iron casserole dish.
  2. Heat 1 tbsp oil in your large pot and place over high heat. Add the mushrooms or seitan/quorn pieces and sear in the pan until golden on all sides. Scoop them out and set aside.
  3. Turn heat down to medium, then add the onions, carrots and celery to the same pot. You might need to add a bit more oil. Let the veg sweat down. Just as they are beginning to colour add the garlic.
  4. After about 30 seconds add the flour. Stir it so everything gets coated. Let it cook for a minute or two.
  5. Pour in the Guinness slowly, stirring as you go. Give it another really good stir to work out most of the lumps. Don't worry about any small lumps.
  6. Add the potatoes, swede, veg stock, soy sauce, salt, pepper, sugar and herbs and give it a good stir. Bring slowly to a boil, stirring frequently. Then immediately turn down to medium-low.
  7. Let the stew simmer uncovered, stirring occasionally until the potatoes are soft and the gravy is thick. It will take about 45-50 minutes.
  8. About 10 minutes before you are going to serve, add the mushrooms or seitan/quorn pieces back in and give it a stir.
  9. Serve with bread and some cooked greens on the side.