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Vegan Beef Stew Recipe

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4.4 from 5 reviews

This Vegan Beef Stew is a hearty, savory, and comforting cold-weather dish made entirely from nourishing, whole food ingredients. Featuring a plant-based beef substitute, fresh vegetables, and fragrant herbs simmered to perfection, this stew mimics the classic rich flavors of traditional beef stew while being completely vegan and wholesome.

Ingredients

Main Ingredients

  • 2 tbsps olive oil or vegan butter
  • 12 oz beef substitute (e.g., Beyond Steak, Gardein Beefless Tips, or rehydrated soy curls)
  • 1 medium white or yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 lb Yukon gold potatoes (2–3 medium), peeled and cubed
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 8 ounces mushrooms, quartered
  • 1/2 cup dry red wine (e.g., 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 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Sear the Protein: Heat olive oil or vegan butter in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Add the beef substitute and sear until browned, about 3-5 minutes, developing a rich crust for depth of flavor.
  2. Sauté Onions and Mushrooms: Add the sliced onions and quartered mushrooms to the pot. Cook for 5-8 minutes until mushrooms release their moisture and onions become slightly browned, stirring occasionally.
  3. Add Garlic and Flour: Stir in minced garlic, then sprinkle the flour over the mixture to coat. Continue cooking and stirring for 2-3 minutes to cook out the raw flour taste and form a roux-like base.
  4. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up all browned bits (fond) from the bottom for extra flavor.
  5. Add Vegetables and Broth: Incorporate the broth, tomato paste, chopped carrots, celery, cubed potatoes, rosemary, thyme, bay leaves, and black pepper. Stir everything together thoroughly.
  6. Simmer the Stew: Bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer (low/medium-low), cover the pot, and cook for 1 hour to meld flavors and tenderize the vegetables.
  7. Thicken and Finish: Stir in frozen peas and nutritional yeast. Whisk together cornstarch with water to make a slurry and stir it into the stew. Continue simmering until the stew thickens to your preferred consistency.
  8. Final Touches: Remove bay leaves and herb stalks. Taste and adjust salt or seasoning as needed.
  9. Serve: Enjoy this rich vegan stew over buttered noodles, steamed rice, mashed potatoes, or with a slice of hearty bread for a complete comforting meal.

Notes

  • Protein options: Use Beyond Steak, Gardein Beefless Tips, or soy curls. For soy curls, rehydrate half of an 8 oz bag in boiling water for 10 minutes, drain thoroughly by wringing in cheesecloth or nut milk bag.
  • Beef-style broth: Recommended brands include Not Beef bouillon cubes by Edward and Sons or No Beef Base by Better Than Bouillon (ensure vegan-friendly).
  • Vegetable broth alternative: Using regular veggie broth works but is less savory; consider adding soy sauce or vegan Worcestershire sauce for umami.
  • No wine option: Replace red wine with additional vegetable broth to deglaze.
  • Dry herbs substitution: If fresh rosemary and thyme are unavailable, use 1/2 teaspoon each of dried rosemary and thyme.

Find it online: https://lauracooks.com/vegan-beef-stew-recipe/