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Vegan Beef Stew

This Vegan Beef Stew is the perfect cold-weather comfort food. It's hearty, savory, and just basically makes you feel like you're being wrapped up in a blanket. Even better, it's made with so many nourishing, whole food ingredients!
5 from 11 votes
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Author: Eric Ames

Equipment

  • cutting board and knife
  • vegetable peeler
  • Dutch oven or stock pot
  • wooden spoon
  • wine bottle opener

Ingredients

  • 2 tbsps olive oil or vegan butter
  • 12 oz beef substitute see notes
  • 1 medium white or yellow onion sliced
  • 4 cloves minced garlic
  • 1 lb Yukon gold potatoes about 2-3 medium potatoes, peeled and cubed
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 8 oz mushrooms quartered
  • 1/2 cup dry red wine such as Cabernet Sauvignon
  • 3 cups beef-style broth see notes for brand recommendations
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour or rice flour if gluten-free
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 bay leaves
  • 1/2 cup frozen peas

Cornstarch Slurry

  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions

  • Add oil or vegan butter to a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Add in protein of choice and sear until browned, about 3-5 minutes.
  • Add in onions and mushrooms and sauté for 5-8 minutes, until mushrooms have shed most of their excess moisture and onions are slightly browned.
  • Stir in minced garlic, then sprinkle with all-purpose flour and stir to coat. Continue to cook, stirring often, for 2-3 minutes.
  • Deglaze the pot with red wine, scraping up any fond that might be sticking to the bottom of your pan.
  • Add in the broth, tomato paste, carrots, celery, and cubed potatoes. Add in fresh herbs, bay leaves, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low/medium-low to establish a gentle simmer. Cover and simmer for 1 hour.
  • Add in frozen peas. Whisk together cornstarch slurry and stir it into the stew. Allow the stew to simmer until thickened to preference.
  • Discard bay leaves and herb stalks. Taste and adjust salt to preference.
  • This stew is delicious served over buttered noodles, steamed rice, mashed potatoes, or with a slice of hearty bread.

Notes

  • Protein options: We've made this stew with the Beyond Steak, Gardein Beefless Tips, and with soy curls. It can also be made with a beef-style ground such as Beyond or Impossible, if you don't mind that the beef isn't in chunks.
  • Soy curls: If using soy curls, use *half* of an 8 oz bag. Rehydrate the soy curls in boiling water for about 10 minutes. Drain and transfer to a nut milk bag, a few layers of cheesecloth, or a clean, lint-free kitchen towel and wring out as much excess liquid as possible.
  • Beef-style veggie broth: Our favorite options are the Not Beef bouillon cubes by Edward and Sons, or the No Beef Base by Better Than Bouillon (which comes in a paste). If using Better Than Bouillon, double-check that it's vegan-friendly because they make regular beef bouillon as well.
  • Regular veggie broth: You can prepare this recipe using regular vegetable broth, but the result won't be as savory, so you might consider adding in a splash of soy sauce or vegan-friendly Worcestershire sauce to add some extra umami.
  • No wine: If you prefer not to cook with wine, you can deglaze with additional vegetable broth.
  • Dry herbs: If you can't get your hands on fresh herbs, you can substitute in 1/2 teaspoon each dried rosemary and thyme.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.