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Vegan Beef Stew

Hearty vegetables simmered with beans and beyond beef in a thick, herby red wine broth. The perfect winter meal!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
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.