Vegetarian Hearty Beef Stew with Vegetables
Discover the ultimate comfort food with this Vegetarian Hearty Beef Stew with Vegetables—a rich and filling dish that packs all the flavors of a classic beef stew without the meat. Featuring plant-based beef chunks, robust vegetable broth, and an array of fresh veggies like carrots, celery, potatoes, and mushrooms, this stew is brimming with hearty goodness. Infused with thyme, smoked paprika, and a splash of optional red wine, it delivers a deep, savory taste perfect for cozy dinners or meal preps. A cornstarch slurry gives it the perfect thickened texture, while frozen peas add a pop of color and sweetness to each bite. Ready in just 80 minutes, this vegan-friendly alternative is a wholesome, crowd-pleasing dish loaded with protein, nutrients, and comforting flavors. Perfect for anyone seeking a satisfying vegetarian main course, it’s a stew that warms your soul while showcasing the best of plant-based cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 250 grams mushrooms, sliced
- 4 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 1 cup frozen peas
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams plant-based beef chunks
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, sliced carrots, celery, and stir occasionally, cooking for an additional 5 minutes.
Add the diced potatoes and sliced mushrooms. Cook for another 5 minutes until the mushrooms are tender.
Pour in the vegetable broth and red wine, if using. Stir in the soy sauce and tomato paste until well combined.
Add the plant-based beef chunks, bay leaves, thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 30-40 minutes, or until the vegetables are tender.
Mix the cornstarch with water in a small bowl to form a slurry. Stir this mixture into the stew to thicken it; cook for 5 more minutes.
Add the frozen peas and cook for an additional 5 minutes until they are heated through. Adjust seasoning to taste.
Remove the bay leaves before serving the stew hot.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7920 mg | 344% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 60.0 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 698 mg | 54% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 8658 mg | 184% | |
*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.
