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Vegan Beef Stew

Vegan Beef Stew: The Easy Way to Make It Taste Amazing

This hearty vegan beef stew is packed with rich flavors, tender plant-based protein, and wholesome vegetables. A savory vegetable broth infused with red wine, tomato paste, and herbs creates deep, comforting flavors. Perfect for a cozy dinner, this stew is easy to prepare, stores well, and tastes even better the next day. Serve it with mashed potatoes, crusty bread, or over rice for a satisfying meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

For the Stew

  • 2 tablespoons olive oil or vegan butter
  • 12 ounces seitan, soy curls (rehydrated), or store-bought vegan beef substitute (Beyond Meat, Gardein, etc.)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 8 ounces cremini or portobello mushrooms, sliced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 pound Yukon Gold potatoes, cubed
  • 3 cups vegetable broth (or beef-style vegan broth)
  • ½ cup dry red wine (Cabernet Sauvignon recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • ½ cup frozen peas

For Thickening

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Sear the Protein and Aromatics

    • Heat olive oil or vegan butter in a large pot over medium-high heat.
    • Add the vegan beef substitute and sear for 3-5 minutes until browned. Remove and set aside.
    • Add onions, garlic, and mushrooms to the pot. Cook for 5-7 minutes until softened.

  2. Build the Flavor Base

    • Pour in red wine, scraping the bottom to deglaze the pot. Let it simmer for 2-3 minutes.
    • Stir in tomato paste, black pepper, thyme, rosemary, and bay leaves. Cook for another minute.

  3. Simmer the Stew

    • Pour in vegetable broth and add carrots, celery, and potatoes.
    • Return the seared vegan beef to the pot and bring to a boil.
    • Reduce heat and simmer for 45 minutes, stirring occasionally.

  4. Thicken and Finish

    • In a small bowl, mix cornstarch with water to create a slurry. Stir it into the stew.
    • Add peas and cook for 5 more minutes.
    • Remove bay leaves and rosemary sprig. Adjust seasoning to taste.

  5. Serve and Enjoy

    • Ladle into bowls and serve with mashed potatoes, crusty bread, or over rice.

Notes

  • Gluten-Free Option: Use soy curls or lentils instead of seitan and swap flour for gluten-free flour.
  • Low-Carb Version: Replace potatoes with turnips or cauliflower.
  • Make-Ahead: Tastes even better the next day! Refrigerate for up to 5 days or freeze for 3 months.
  • No Wine? Substitute with extra vegetable broth or a splash of balsamic vinegar
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Comfort Food
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 7g
  • Sodium: 850mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 0mg

Keywords: vegan beef stew, plant-based stew, vegan comfort food, hearty vegan stew