Vegetarian Hearty Beef Stew with Mushrooms

Warm up with a robust and comforting bowl of Vegetarian Hearty Beef Stew with Mushrooms—an inspired plant-based twist on the traditional classic. Packed with tender potatoes, earthy button and portobello mushrooms, and a medley of vibrant vegetables, this stew is simmered to perfection in a deeply flavorful broth enriched with tomato paste, soy sauce, and aromatic herbs like thyme and rosemary. Thickened to a luscious consistency with a simple cornstarch slurry, this hearty dish is perfect for cozy family dinners or meal prep. Ready in just over an hour, it’s a crowd-pleasing recipe that proves you don’t need meat to enjoy the warm, rich flavors of a classic beef stew. Vegetarian comfort food has never been this satisfying!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

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

Step 2

Add the diced onion and cook for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the sliced carrots and celery, cooking for 5 more minutes until they begin to soften.

Step 5

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.

Step 6

Add the diced potatoes, vegetable broth, tomato paste, soy sauce, bay leaf, thyme, rosemary, salt, and black pepper to the pot. Stir to combine.

Step 7

Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 35-40 minutes until the potatoes are tender.

Step 8

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

Step 9

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.

Step 10

Remove the bay leaf, adjust seasoning if necessary, and stir in the fresh parsley before serving.

Nutrition Facts

Serving size	(2882.1g)

Amount per serving	% Daily Value*
Calories	1600.6

Total Fat 39.9g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 6147.1mg	0%
Total Carbohydrate 273.6g	0%
Dietary Fiber 48.0g	0%
Total Sugars 59.3g
Protein 56.2g	0%

Vitamin D 39IU	0%
Calcium 513.1mg	0%
Iron 17.7mg	0%
Potassium 8143.8mg	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: 21.4%

Protein: 13.4%

Carbs: 65.2%