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Beefless Beef Stew Recipe (Vegan, Gluten Free, Vegetarian)

This Beefless Vegan 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!

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This beefless vegan 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 Vegan Beef Stew Recipe Is:

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

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Cozy Vegan Stew Recipes For the WIN!

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.

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What’s In This Meatless Beef Stew Recipe?

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.

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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, mushrooms, 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.

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Other Hearty Delicious Fall Dinner Favorites!

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Get the Same Ingredients I Use In My Vegan & Gluten Free Beef Stew Recipe!

As always, if you make this beefless vegan 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!

And let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

beefless beef stew recipe vegan gluten free

Vegan Beef Stew Recipe (Gluten Free)

Kelly Jensen
This BeeflessVegan Beef Stew recipe is thick, flavorful, loaded with vegetables easy to make. Serve over rice, mashed potatoes, or noodles. 
5 from 6 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
  • 4 cloves garlic
  • 1 red onion chopped
  • 3 stalks celery chopped
  • 6 carrots sliced
  • 2 lbs potatoes diced small
  • 8 ounces mushrooms sliced
  • 1 cup green beans
  • 1 cup frozen peas
  • 1 6 ounce can tomato paste
  • 1 14 ounce can diced tomatoes with juice
  • 4 cups Vegetable stock or water
  • 2 tablespoons Worcestershire sauce vegan
  • 1 teaspoon Herbs De Provence
  • 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 garlic and onion and saute for 4 to 5 minutes until they begin to soften.  Add the celery, carrots, potatoes, green beans, peas, tomato paste, mushrooms, diced tomatoes, 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.
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Posted in American, Dairy Free, Dinners, Fall Recipes, Favorites, Gluten Free, Meal Prep, One Pot Recipes, Recipe Index, Spring Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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