Home » Dinner Recipes » Vegan Beef Stew Recipe

Vegan Beef Stew Recipe

Share

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe

This 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.

vegan beef stew recipe hearty potato soup with vegetables and carrots mushrooms thyme recipes irish stew vegan vegetarian gluten free meatless beefless high protein
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 luscious sauce. This is a versatile recipe, so you can add any fresh fall or root vegetables you have on hand.

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!
flavorful low sodium beef stew recipes healthy hearty homemade stew in the instant pot pressure cooker or stove top slow cooker crock pot stew for vegans vegetarians gluten free hclf

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?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Extra Virgin Olive Oil
  • Potatoes: rich and hearty potatoes make the bulk of this 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.  If you don’t have fresh mushrooms, dried mushrooms are actually amazing to toss into the soup.
  • 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.
  • Diced Tomatoes:  I only use no salt added diced tomatoes.
  • 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.
  • 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!

What to Serve with Vegan Beef Stew?

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.

vegan and gluten free stew recipes healthy homemade hearty beef stew vegetarian meatless dinner ideas meatless monday recipes healthy stews filling to keep you full until dinner

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.

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.

healthy filling vegan stew recipes with potatoes carrots green beans mushrooms herbs and spices hearty and satisfying vegan dinners for families to keep you full veganuary

More Hearty Fall Dinner Recipes!

vegan beef stew recipe meatless vegetable stew hearty vegan dinners stews soups vegan meal prep

Share This Plant Based Beef Stew

Let’s connect on social!

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

vegan beef stew recipe vegan gluten free

Vegan Beef Stew

This 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!
5 from 7 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 174 kcal

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
  • 2 teaspoon 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.

Nutrition

Calories: 174kcalCarbohydrates: 35gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 713mgPotassium: 889mgFiber: 6gSugar: 7gVitamin A: 8210IUVitamin C: 37mgCalcium: 59mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Share

Similar Posts

2 Comments

5 from 7 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.