Vegetarian Hearty Beef Stew with Mushrooms
This Vegetarian Hearty Beef Stew with Mushrooms is a soul-warming dish that delivers all the rich, comforting flavors of traditional beef stew—without the meat! Packed with an irresistible medley of button and portobello mushrooms, tender potatoes, sweet carrots, and vibrant peas, this recipe transforms fresh produce into a deeply satisfying meal. A flavorful blend of vegetable broth, soy sauce, tomato paste, and aromatic herbs like thyme and rosemary ensures every bite is bursting with umami. Thickened with a cornstarch slurry and finished with fresh parsley, this stew is both hearty and wholesome, perfect for cozy evenings or gatherings. Ready in just over an hour and easily serving six, it's a crowd-pleasing, plant-based twist on a classic favorite that will become a staple in your vegetarian recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 250 grams button mushrooms, sliced
- 200 grams portobello mushrooms, cubed
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots and celery, cooking for 5 more minutes until they begin to soften.
Increase the heat to medium-high and add the button and portobello mushrooms. Cook for 8-10 minutes, until the mushrooms release their juices and start to brown.
Add the diced potatoes, vegetable broth, tomato paste, soy sauce, bay leaf, thyme, rosemary, salt, and black pepper to the pot. Stir to combine.
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 35-40 minutes until the potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
In a small bowl, mix the cornstarch with cold water to form a slurry. Stir this into the stew to thicken it. Cook for another 2-3 minutes until the stew thickens.
Remove the bay leaf, adjust seasoning if necessary, and stir in the fresh parsley before serving.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 59.3 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 513 mg | 39% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 8144 mg | 173% | |
*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.
