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!
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
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