Classic Vegan Beef Stew
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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Servings: 4 servings
Ingredients
- 9 oz Vegan Beef Tips/Chunks
- 1 medium Onion - chopped
- 4 cloves Garlic - minced
- 2 Medium carrots - diced
- 1 medium turnip - cubed
- 2 medium Potatoes - diced
- 1 cup Frozen Peas
- 3 1/2 tablespoons Flour
- 3 1/2 tablespoons Vegan Butter
- 2 tablespoons Tomato Paste
- 1 teaspoon Soy Sauce
- 1 tablespoon Vegan Worcestershire Sauce
- 2 cups Vegan Beef Broth - or Vegetable Broth
- 2 tsp Thyme
- 1 tsp Tarragon
- 2 Bay Leaves
- 1 tablespoon Red Wine Vinegar
- 1 pinch salt - or more, to taste
- 1 pinch pepper - or more, to taste
- 1 1/2 tablespoons Parsley - chopped, 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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