Vegan Hearty Beef Stew

Cozy up with a bowl of this Vegan Hearty Beef Stew, a plant-based twist on the comforting classic that's brimming with flavor and wholesome ingredients. Tender chunks of vegan beef-style protein are paired with hearty vegetables like potatoes, carrots, celery, and earthy baby bella mushrooms, all simmered in a rich, aromatic broth infused with red wine, tomato paste, and fresh herbs. This one-pot wonder delivers the same savory depth of a traditional beef stew while being completely vegan-friendly. Perfect for chilly evenings or meal prep, this stew is ready in just over an hour and serves six generous portions. Garnished with fresh parsley for a burst of brightness, it's a satisfying dish that’s both hearty and heartwarming.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Step 2

Add minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

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.

Step 4

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.

Step 5

Stir in the tomato paste, ensuring it coats all the ingredients in the pot, and cook for 2 minutes.

Step 6

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.

Step 7

Add the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.

Step 8

Add the cubed potatoes to the pot. Cover and let the stew cook for 30-40 minutes, stirring occasionally, until the potatoes are tender.

Step 9

Stir in the frozen peas and cook for an additional 5 minutes.

Step 10

Taste and adjust seasoning with more salt and pepper if desired.

Step 11

Discard the bay leaf and serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(2813.8g)

Amount per serving	% Daily Value*
Calories	1998.3

Total Fat 52.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5917.2mg	0%
Total Carbohydrate 260.0g	0%
Dietary Fiber 51.6g	0%
Total Sugars 50.6g
Protein 104.9g	0%

Vitamin D 15.9IU	0%
Calcium 550.4mg	0%
Iron 24.6mg	0%
Potassium 7448.1mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 21.7%

Carbs: 53.8%