Skinny Bitches Vegan Red Wine Beef Stew
Warm up your evenings with "Skinny Bitches Vegan Red Wine Beef Stew," an irresistibly hearty plant-based twist on the classic comfort food. This vegan stew brims with robust flavors thanks to tender shredded jackfruit, earthy lentils, and a rich red wine-infused broth enhanced with herbs like thyme, rosemary, and smoked paprika. Baby potatoes and crisp veggies like carrots, celery, and onion add satisfying texture, while a touch of soy sauce and caramelized tomato paste deepen the flavor profile. Thickened to perfection and ready in just over an hour, this one-pot wonder is a wholesome, dairy-free, and meat-free delight. Ideal for cozy nights, serve it hot with crusty bread or over creamy mashed potatoes for a vegan meal that doesn’t skimp on indulgence. Perfect for those seeking comfort food with a plant-based, health-conscious twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 2 cups baby potatoes, halved
- 2 cups canned young jackfruit, drained and shredded
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups vegetable broth
- 1 cup lentils, uncooked
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons flour (all-purpose or gluten-free)
- 2 tablespoons parsley, chopped (optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the garlic and cook for 1 more minute, stirring frequently to prevent burning.
Add the baby potatoes and shredded jackfruit to the pot. Cook for 2-3 minutes to lightly brown the jackfruit.
Push the vegetables and jackfruit to the sides of the pot and add the tomato paste. Stir it into the pot and cook for 1 minute to caramelize.
Pour in the red wine to deglaze the pot, scraping up any browned bits at the bottom. Let the wine simmer for 2-3 minutes.
Add the vegetable broth, lentils, soy sauce, smoked paprika, thyme, rosemary, and bay leaf. Stir well to combine.
Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.
After 30 minutes, check to see if the potatoes and lentils are tender. If not, continue simmering for another 10-15 minutes.
In a small bowl, whisk the flour with 1/4 cup of water to create a smooth slurry. Slowly pour this into the stew while stirring to thicken.
Season the stew with salt and pepper to taste. Remove the bay leaf before serving.
Garnish with chopped parsley, if desired, and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 7.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
