Yes, I know this is a vegan blog and “beef” doesn´t flow with “vegan”, but this stew is straight up beefy and delicious! Root vegetables, potatoes, beans, and Beyond Beef are simmered in a thick, herby red wine broth to form a stew that is sure to warm you up!
Vegan Beef Stew
Hearty vegetables simmered with beans and beyond beef in a thick, herby red wine broth. The perfect winter meal!
Servings: 8
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped red, white, or brown
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 garlic cloves, minced or pressed
- 8 oz mushrooms (button or baby bella), quartered
- 1/4 cup flour I use all-purpose, but any will do!
- 2 parsnips, peeled and cut into chunks
- 3 cups baby potatoes, halved or 2 large potatoes peeled and cubed in 3/4 inch pieces
- 1/3 cup tomato paste
- 2.5 cups vegetable broth add more if you prefer a thinner broth
- 1 cup red wine
- 1 bay leaf
- 1 tsp rosemary
- 1.5 tsp dried thyme
- salt and freshly ground black pepper, to taste
- 11oz/300g Beyond Ground Beef (1 pack) can sub any other kind of plant-based vegan beef substitute that you prefer. If your plant-based beef is already cooked, do not brown it in the pan before sautéing the onion.
Instructions
- Heat a large pot or dutch oven over medium-high heat and add the plant-based meat. Cook for around 5 minutes, stirring occasionally until it is browned. Remove from the pot and reserve to add in later.
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering. Add the onions, carrot, celery, and a pinch of salt and sauté until the vegetables start to soften and the onion turns translucent, for about 10 minutes.
- Add the mushrooms, garlic, and a pinch of salt and cook until the mushrooms release their liquid, about 3-5 minutes
- Sprinkle the flour over the vegetables and mix well until all of the vegetables are coated with the flour
- Add the vegetable broth, red wine, tomato paste, potatoes, parsnips, herbs, and several good cracks of freshly ground black pepper. Mix well and bring to a boil.
- Reduce to a low heat, cover, and cook for 30 minutes. Then add back the Beyond Beef and stir to combine. Allow to cook for another 5-10 minutes, until the vegetables are soft.
- At this point the stew should be nice and thick. If you would prefer the stew to have a thinner broth, add more vegetable broth at this point. Give the broth a taste and add salt at this point if necessary.
- Serve with warm, crusty bread! This stew will keep in the refrigerator for about 4 days or you can freeze it for longer-term storage.