Vegan Hearty Beef Stew with Mushrooms

Warm your soul with this Vegan Hearty Beef Stew with Mushrooms—a plant-based twist on the ultimate comfort food classic! Packed with vibrant vegetables like carrots, celery, and baby potatoes, this stew gets its meaty texture from a delicious plant-based beef substitute, such as seitan or tempeh. Earthy button mushrooms add depth and richness, while herbs like thyme, rosemary, and bay leaves infuse every bite with cozy, aromatic flavor. The stew thickens beautifully with a touch of flour and simmers in a savory broth enhanced with tomato paste and a splash of soy sauce for umami perfection. Ready in just over an hour, this vegan dinner idea is hearty, satisfying, and perfect for chilly evenings. Serve with crusty bread and sprinkle with fresh parsley for a truly wholesome meal. Vegan beef stew recipes don’t get more comforting or flavorful than this!

Nutriscore Rating: 83/100

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, minced
• 3 medium carrots, sliced into rounds
• 3 medium celery stalks, sliced
• 4 cups baby potatoes, quartered
• 10 ounces button mushrooms, quartered
• 12 ounces plant-based beef substitute, such as seitan or tempeh
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 leaves bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the sliced carrots and celery, and cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the quartered baby potatoes and mushrooms.

Step 6

Add the plant-based beef substitute, cooking until lightly browned, about 5 minutes.

Step 7

Sprinkle the flour over the mixture and stir to coat the vegetables and 'beef' substitute evenly.

Step 8

Slowly pour in the vegetable broth, stirring continuously to prevent lumps.

Step 9

Add the tomato paste and soy sauce, stirring until well combined.

Step 10

Add the bay leaves, thyme, rosemary, salt, and black pepper, stirring to combine.

Step 11

Bring the stew to a simmer, reduce the heat to low, cover, and let it cook for about 40 minutes, stirring occasionally.

Step 12

Remove the bay leaves and adjust the seasoning with additional salt and pepper to taste.

Step 13

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2977.4g)

Amount per serving	% Daily Value*
Calories	2314.8

Total Fat 56.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 7352.1mg	0%
Total Carbohydrate 317.9g	0%
Dietary Fiber 51.6g	0%
Total Sugars 46.7g
Protein 156.8g	0%

Vitamin D 19.8IU	0%
Calcium 587.8mg	0%
Iron 35.3mg	0%
Potassium 8989.0mg	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: 21.0%

Protein: 26.1%

Carbs: 52.9%