Beefless Beef Stew Recipe (Vegan, Gluten Free)

This Beefless Beef Stew recipe is thick, flavorful, loaded with vegetables, and easy to make. Serve over rice, mashed potatoes, or noodles. A fantastic fall or winter dinner, hearty vegan vegetable stew!

This beefless beef stew recipe is THE perfect cozy dinner for chilly autumn nights. It’s officially fall here  in New England and we are celebrating with this warming and filling dinner that is ready in about an hour. This stew is full of fresh vegetables, simmering in a bold and lucious sauce.

This Beefless Beef Stew Is:

  • Hearty
  • Satisfying
  • Comfort Food
  • Thick
  • Rich
  • Vegan, Dairy Free, Meat free, Gluten free
  • Great to serve over rice, potatoes, noodles… anything goes!

I’ve lived a lot of places in the US (midwest, southern California, Washington DC, etc.) and New England has the most spectacular autumn season anywhere! All the trees turn bright vibrant colors, the smell of wood burning stoves is in the air, and fresh apples are around every corner. Its the perfect place to jump into fall and really get a feeling for the autumn season. We love to cozy up by the fire on these chilly autumn nights, and tuck into a bowl of rich and hearty stew.

What’s In This Beefless Beef Stew?

  • Potatoes: rich and hearty potatoes make the bulk of thisi stew. Potatoes are perfect fall food, having been grown and harvested over the summer months.
  • Carrots: these sweet veggies give the stew a nice sweetness.
  • Celery: for that fresh picked flavor
  • Onions: for a rich savory depth of flavor in the sauce
  • Mushrooms: help to give the stew its dark color.
  • Green Beans and Peas: I added both for a little extra protein and color.
  • Tomato Paste: thickens the sauce with a deep bold tomato flavor
  • Worcestershire Sauce: for that unbelievably rich umami flavor, but make sure you use a vegan variety if you don’t eat meat (some can contain anchovies)
  • Herbs and Spices: Herbes de Provance (an aromatic blend of thyme, marjoram, savory, and rosemary) is my favorite spice, and bay leaves add a nice je ne sais quoi as well.
  • Corn Starch: to thicken the sauce at the end, it really makes a difference!

This beefless beef stew is amazingly versatile: you can serve it with anything! We normally load it over rice or noodles to make it a hearty dinner. But you can ladle big heaps of stew over garlic mashed potatoes or cauliflower rice. It also goes really great with my simple sourdough recipe, or even a thick slice of rosemary focaccia! Or you can pile on some herby garlic sourdough croutons if you are lucky enough to have some stale bread lying around.

How Do I Make This Beefless Beef Stew?

  1. In a Dutch oven or other heavy pot, heat the olive over low heat. Add the onion and saute for 4 to 5 minutes until they begin to soften. Add the celery, carrots, potatoes, green beans, peas, tomato paste, and Vegetable stock (or water) and bring to a boil. Once boiling, reduce down to a summer. Add the Worcestershire sauce, Herbes de Provance, bay leaves, and stir well to combine.
  2. Cover the pot and simmer stew on low for 45 minutes until the vegetables are tender.
  3. In a mason jar, add the 2 tablespoons of corn starch, and add 2 tablespoons of the hot stew broth. Seal jar with airtight lid and shake well to combine. Add this cornstarch mixture back into the stew. It will thicken the broth.
  4. Serve over pasta, rice, or with a side of focaccia or crusty sourdough.

This stew is naturally vegan and gluten free… but make sure to check the Worcestershire sauce you are using. Some does contain anchovies. If you can’t find a vegan version, you can sub in some soy sauce instead, but make sure you watch the salt (soy sauce is much saltier than Worcestershire) so only add a little amount and taste to adjust.

Other Hearty Delicious Fall Dinner Favorites!

As always, if you make this beefless beef stew recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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Beefless Beef Stew Recipe (Vegan, Gluten Free)

This Beefless Beef Stew recipe is thick, flavorful, loaded with vegetables easy to make. Serve over rice, mashed potatoes, or noodles. 
5 from 2 votes
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red onion chopped
  • 3 stalks celery chopped
  • 6 carrots sliced
  • 2 lbs potatoes diced small
  • 8 ounces crimini mushrooms sliced
  • 1 cup green beans
  • 1 cup frozen peas
  • 1 6 ounce can tomato paste
  • 4 cups Vegetable stock or water
  • 2 tablespoons Worcestershire sauce vegan
  • 1 teaspoon Herbes De Provance
  • 4 bay leaves
  • 1/2 teaspoon salt or more to taste
  • 2 tablespoons corn starch

Instructions
 

  • In a Dutch oven or other heavy pot, heat the olive over low heat.  Add the onion and saute for 4 to 5 minutes until they begin to soften.  Add the celery, carrots, potatoes, green beans, peas, tomato paste, and Vegetable stock (or water) and bring to a boil.  Once boiling, reduce down to a summer. Add the Worcestershire sauce, Herbes de Provance, bay leaves, and stir well to combine.
  • Cover the pot and simmer stew on low for 45 minutes until the vegetables are tender.
  • In a mason jar, add the 2 tablespoons of corn starch, and add 2 tablespoons of the hot stew broth.  Seal jar with airtight lid and shake well to combine.  Add this cornstarch mixture back into the stew. It will thicken the broth.
  • Serve over pasta, rice, or with a side of focaccia or crusty sourdough.
Keyword Beefless Beef Stew Recipe, Beefless Beef Stew Vegan, Meatless Beef Stew Recipe, Meatless Stew Recipe, No Beef Stew Recipe, Vegan Beef Stew, Vegan Vegetable stew Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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