Kelly JensenThis 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! I love a bog bowl of this stew with some vegan drop biscuits for a delicious dinner.
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!
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.
What’s In This Meatless Beef Stew Recipe?
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Onions: for a rich savory depth of flavor in the sauce
- Mushrooms: help to give the stew its dark color. If you don’t have fresh mushrooms, these dried mushrooms are actually amazing to toss into the soup. I always keep some dried mushrooms on hand in my pantry for stews like this.
- Green Beans and Peas: I added both for a little extra protein and color, I used frozen veggies!
- Tomato Paste: thickens the sauce with a deep bold tomato flavor. I only use a no salt added tomato paste, so you can control the amount of salt in the dish.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- 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). Annie’s makes a great vegan Worcestershire sauce you can buy here!
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Corn Starch: the secret to thicken the sauce at the end, it really makes a difference. I like Anthony’s brand organic corn starch best. I use it weekly to make crispy potatoes and tofu!
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?
- 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.
- 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.
Dietary Modifications
This stew is naturally vegan and gluten free… but make sure to check the Worcestershire sauce you are using. Some do contain anchovies. If you can’t find a vegan version, you can sub in some tamari instead, but make sure you watch the salt (tamari is much saltier than Worcestershire) so only add a little amount and taste to adjust.
More Hearty Fall Dinner Recipes!
The Creamiest Vegan Alfredo Sauce (Nut Free, Gluten Free)
Vegan Loaded Nachos (Gluten Free, Pantry Staple, High Protein)
Roasted Carrot Mac and Cheese (Vegan, Gluten Free, Dairy Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)
Creamy Baked Carrots with Garlic (Vegetarian, Vegan & GF Options)
Get the Same Ingredients I Use In My Vegan Beef Stew Recipe!
As always, if you make this 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!
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Vegan Beef Stew
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
- 2 tablespoons Worcestershire sauce vegan
- 1 teaspoon Herbes de Provence
- 4 bay leaves
- 1 teaspoon Himalayan sea 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 cold water. Seal jar with airtight lid and shake well to combine. Add this cornstarch mixture into the stew. It will thicken the broth.
- Serve over pasta, rice, or with a side of focaccia or crusty sourdough.
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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I’ll put this mouthwatering dish together and add beef oooolala
It’s the perfect vegetarian dinner, great flavors too!