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!
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Servings: 4
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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 ounces mushrooms quartered
- 1/2 cup dry red wine such as Cabernet Sauvignon
- 3 cups beef-style broth see notes for brand recommendations
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour or rice flour if gluten-free
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 1/2 cup frozen peas
- 2 tablespoons nutritional yeast
Cornstarch Slurry
- 1 tablespoons cornstarch
- 1 tablespoons 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 and nutritional yeast. 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.
Nutrition
Calories: 419kcal | Carbohydrates: 50g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1219mg | Potassium: 1211mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5759IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 4mg
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.