Begin by heating a large pot over medium-high heat and add a splash of olive oil. Allow the oil to shimmer, signaling it’s ready. This will take about 1–2 minutes.

Add the chopped celery, onion, and minced garlic to the pot, stirring frequently. Sauté these for about 5 minutes until softened and light golden brown.

Sprinkle in the all-purpose flour, stirring continuously to coat the veggies evenly. Cook for about 1 minute.

Pour in 2 cups of vegetable broth while scraping the bottom of the pot. Allow this mixture to come to a gentle simmer, which should take about 4–5 minutes.

Stir in the vegan stout beer along with the remaining vegetables: carrots, parsnips, mushrooms, and baby potatoes. Mix in the tomato paste, bay leaves, brown sugar, thyme, salt, and pepper.

Reduce the heat slightly and let the stew simmer uncovered for 10–15 minutes, keeping an eye on the veggies until tender yet holding shape.

Check the thickness of your stew, adding more vegetable broth as needed to reach desired consistency. Remove the bay leaves before serving.

Ladle the warm stew into bowls and serve hot! Enjoy alongside crusty bread or a fresh salad.