Vegan Beef Stew
5 from 1 vote
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By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a Vegan Beef Stew.

Beef Stew is one of those classic comforting meals that is also super nostalgic for me. My mom had a tried and true repertoire of meals that she would make during my childhood and beef stew was one of my favorites. Luckily it’s an easily veganized dish with the substitution of widely available vegan beef. If you prefer not to use a vegan beef alternative, try it with jackfruit or go with all vegetables. The seasonings and veggies are what give it great flavor and it’s hearty enough to keep you satisfied during the colder weather.

Vegan Beef Stew

Ingredients You’ll Need for This Vegan Beef Stew

How To Make This Vegan Beef Stew

  1. In a large pot, on medium heat, brown the vegan beef and then remove from the pot and set aside.
Vegan Beef Stew

2. In the same pot, melt the vegan butter and then add in the onions. Allow them to cook for 3-5 minutes or until they begin to soften.

Vegan Beef Stew

3. Add in the turnip, carrots, potatoes, garlic, tarragon and thyme and mix well. Then add in the tomato paste, mix through and allow everything to cook for 10 minutes. Add in a tbsp of water if things start to stick.

Vegan Beef Stew
Vegan Beef Stew

4. Add in the flour and coat everything well. Cook for 2 minutes to get the raw flour taste out. Add in the Worcestershire sauce, bay leaves, red wine vinegar, soy sauce and vegan beef broth. Mix well, lower the heat to medium low, cover and let simmer for 20-25 minutes or until vegetables are fork tender.

Vegan Beef Stew
Vegan Beef Stew

5. Add in the peas, browned vegan beef, season with salt & pepper, mix well and heat through for 10 minutes.

6. Serve with chopped parsley and a side of thick crusted bread to soak up all the broth.

Vegan Beef Stew

Classic Vegan Beef Stew – Recipe Card

Classic Vegan Beef Stew

Classic Vegan Beef Stew

5 from 1 vote
This Classic Vegan Beef Stew recipe offers a plant-based twist on a nostalgic, comforting dish. Using vegan beef tips or alternatives like jackfruit, the stew is loaded with hearty vegetables, savory seasonings, and a rich broth. The stew is both flavorful and satisfying, making it a perfect choice for colder weather.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Devorah Bowen
Servings: 4 servings

Ingredients

  • 9 oz 255g Vegan Beef Tips /Chunks
  • 1 medium Onion chopped
  • 4 cloves Garlic minced
  • 2 Med Carrots diced
  • 2 medium Potatoes 315g diced
  • 1 cup 90g Frozen Peas
  • 3 1/2 53g Tbsp Flour
  • 3 1/2 Tbsp 53g Vegan Butter
  • 2 Tbsp 30g Tomato Paste
  • 1 tsp 5ml Soy Sauce
  • 1 Tbsp 15ml Vegan Worcestershire Sauce
  • 2 cups Vegan Beef or Vegetable Broth
  • 2 tsp 10g Thyme
  • 1 tsp 5g Tarragon
  • 2 Bay Leaves
  • 1 Tbsp 15ml Red Wine Vinegar
  • Salt & Pepper to taste
  • 11/2 Tbsp 23g chopped Parsley for serving

Instructions

  • In a large pot, on medium heat, brown the vegan beef and then remove from the pot and set aside.
  • In the same pot, melt the vegan butter and then add in the onions. Allow them to cook for 3-5 minutes or until they begin to soften.
  • Add in the turnip, carrots, potatoes, garlic, tarragon and thyme and mix well.
  • Then add in the tomato paste, mix through and allow everything to cook for 10 minutes. Add in a tbsp of water if things start to stick.
  • Add in the flour and coat everything well. Cook for 2 minutes to get the raw flour taste out. Add in the Worcestershire sauce, bay leaves, red wine vinegar, soy sauce and vegan beef broth. Mix well, lower the heat to medium low, cover and let simmer for 20-25 minutes or until vegetables are fork tender.
  • Add in the peas, browned vegan beef, season with salt & pepper, mix well and heat through for 10 minutes.
  • Serve with chopped parsley and a side of thick crusted bread to soak up all the broth.
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Recipe, text, and photography by Devorah Bowen

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