Vegan Hearty Beef Stew
Cozy up with our Vegan Hearty Beef Stew, a plant-based twist on the classic comfort dish that’s bursting with flavor and wholesome ingredients. This rich and satisfying stew features tender chunks of vegan beef-style pieces, earthy baby bella mushrooms, and a robust medley of carrots, celery, and creamy russet potatoes. Enhanced with aromatic herbs like thyme and bay leaf, along with a splash of red wine and tomato paste for depth, every spoonful delivers savory perfection. Finished with vibrant peas and a sprinkle of fresh parsley, this recipe is completely dairy-free, meat-free, and packed with nutrients. Perfect for chilly evenings or family meals, it’s a vegan dinner idea that’s sure to please everyone at the table. Ready in just over an hour and ideal for batch cooking, this hearty stew is your new go-to for comforting plant-based creations!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, chopped
- 2 large Russet potatoes, peeled and cubed
- 8 ounces Baby bella mushrooms, sliced
- 10 ounces Vegan beef-style pieces or plant-based beef chunks
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 4 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Chopped fresh parsley for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Increase the heat to medium-high and add the sliced mushrooms. Cook for about 5 minutes until the mushrooms release their moisture and begin to brown.
Add the vegan beef-style pieces to the pot and cook for an additional 5 minutes, stirring occasionally, until they are browned on all sides.
Stir in the tomato paste, ensuring it coats all the ingredients in the pot, and cook for 2 minutes.
Pour in the red wine, using a spatula to scrape up any browned bits on the bottom of the pot, then let the wine simmer and reduce by half, about 3-4 minutes.
Add the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Add the cubed potatoes to the pot. Cover and let the stew cook for 30-40 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning with more salt and pepper if desired.
Discard the bay leaf and serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 50.6 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 550 mg | 42% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 7448 mg | 158% | |
*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.
