Vegan Beef Stew- hearty and filling, this plant-based version of beef stew is the perfect meal to cozy up with on a cold evening! (easy + high protein)
As soon as the temps start dropping, I find myself craving the comforting flavors of beef stew. Given that I haven’t eaten actual beef in almost 20 years, I prefer this vegan beef stew which happens to be incredibly hearty and filling.
I have a similar recipe for Vegan Mushroom Stew, however, this version utilizes Beyond Beef steak to mimic a more classic version that is also much higher in protein. The stew comes together in just one-pot making it easy to prepare and is best served along side Easy Vegan Mashed Potatoes. If for some reason you’re not into Beyond Beef, no worries! You can find alternative plant-based substitutions below.
Vegan Beef Stew Ingredients + Substitutions
- Extra Virgin Olive Oil– For sautéing the vegetables. Any neutral flavored oil works.
- Onion, Celery, and Carrot– These three ingredients create the flavor base for the stew.
- Garlic– Fresh minced garlic is essential here.
- Mushrooms– Cremini mushrooms (or baby bella) are best for their meaty texture.
- Flour- Helps to thicken the liquids to create a gravy-like texture. All-purpose flour or chickpea flour (for a gluten-free version) will work.
- Beyond Beef Steak– Provides a great soy-free option but is not gluten-free. Feel free to substitute with rehydrated soy curls or additional mushrooms.
- Tomato Paste– A few tablespoons adds a rich umami flavor.
- Herbs– Dried thyme and oregano provide depth.
- Red Wine– Be sure to use a full-bodied red wine such as cabernet. If you want to leave it out, you can substitute extra broth but it won’t be near as delicious. The alcohol cooks off during cooking so no need to worry if you don’t drink alcohol.
- Vegetable Broth– For more flavor and that gravy-like texture.
- Frozen Peas– Optional but adds more protein.
How to Make Vegan Beef Stew
- Warm oil in a large pot. Add onion, carrots and celery. Cook for 5 minutes.
- Add mushrooms and garlic. Cook until mushrooms release their liquid.
- Sprinkle with flour and cook for 1 minute more. Deglaze the pot with red wine.
- Add Beyond Beef, tomato paste, and herbs. Cook until heated through.
- Pour in broth and peas. Simmer until liquid has reduced by half.
- Serve warm with mashed potatoes and enjoy!
Looking for more cozy meal ideas?
Vegan Beef Stew
Hearty and filling, this plant-based version of beef stew is the perfect meal to cozy up with on a cold evening! (easy + high protein)
Servings: 4
- 1 tablespoon extra virgin olive oil
- 1 medium-size yellow onion, finely chopped
- ½ cup chopped celery, about 3 large celery ribs
- ½ cup chopped carrot, about 3 medium carrots, peeled
- 4 garlic cloves, minced (about 1 tablespoon)
- 8 ounces cremini mushrooms, stems removed and diced
- 1 tablespoon flour, all-purpose or chickpea flour for GF
- ½ cup dry red wine, such as cabernet or malbec
- 10 ounces Beyond Beef Steak , optional; see notes for alternative options
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 cup vegetable broth
- ½ cup frozen peas
- 1 batch vegan mashed potatoes, for serving
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In a large pot, warm one tablespoon olive oil over medium heat. Add the onion, celery and carrot. Cook for 5 minutes.
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To the pot, add the diced mushrooms and garlic. Cook until mushrooms begin to release their liquid, about 5-7 minutes.
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Sprinkle 1 tablespoon flour overtop of vegetables. Stir continuously, while cooking, for about one minute. Scrape any brown bits stuck to the bottom. Pour in the red wine to deglaze the pot.
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Next, add the frozen faux steak, tomato paste and herbs. Stir intermittently while cooking, for about 5 minutes.
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Pour in 1 cup vegetable broth then add the frozen peas. Bring to a simmer and cook on low heat until some of the broth has cooked off and peas are heated through. Serve warm with vegan mashed potatoes, and enjoy!
To make the recipe gluten-free, replace the Beyond Beef with soy curls that have been rehydrated with vegetable broth. To make it soy-free, you can use seitan. To make it gluten-free and soy-free, replace the faux meat with additional mushrooms.
Calories: 254kcal, Carbohydrates: 21g, Protein: 20g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 551mg, Potassium: 526mg, Fiber: 5g, Sugar: 6g, Vitamin A: 3144IU, Vitamin C: 14mg, Calcium: 72mg, Iron: 3mg
