In this post, I will guide you through a simple Vegan Beef Stew recipe. It’s an easy, budget-friendly, and comforting meal that is perfect for any occasion! I’ll also share with you some invaluable tips and tricks to make any vegan stew a success!
Here’s a new take on a traditional Irish beef stew that’s perfect for St. Patricks Day! This recipe uses simple ingredients but includes extra of everything to create a cozy vegan stew— hearty vegetables, herbs and some spices, Guinness AND red wine, and some wild mushrooms for that highly sought-after umami flavor. It’s a simple recipe, veggie-packed, made on the stove top, and a great option for a cold day!
TABLE OF CONTENTS
Vegan Beef Stew Recipe: A step by step guide
Serving Suggestions
How To Store Vegan Beef Stew
Printable Recipe Card
12 Tips For Making Nutritious And Delicious Vegan Stew!
VEGAN BEEF STEW RECIPE
This is my go-to recipe for a traditional Irish stew adapted to be an entirely beefless beef stew! A classic stew that makes a comforting meal for the whole family to enjoy.
Ingredients:
SERVES 4-6
Oil for cooking 3-4 tbsp
Choose between coconut oil, olive oil, or another vegetable oil
1 Small leek – rinsed and chopped
You can also use a large yellow onion. Slice or chop finely, depending on your preferences.
Garlic – 4 cloves – grated garlic or finely chopped
Celery – 3 sticks – washed and chopped.
Carrots – 4 large -Peeled and chopped
Tomato Puree – 3tbs
Just a small amount is needed. Substitute tomato paste with canned tomatoes or fresh tomatoes. Just remember to reduce the amount of vegetable broth that you add later.
Potatoes -6-7 medium potatoes peeled and chopped into chunks
I recommend Russet potatoes. I’ve tried many sorts, including new potatoes and sweet potatoes, and they work just fine!
Meat Substitute: 400 g /14oz prepared according to the instructions on the packet.
- Beef substitutes vary depending on your location. I suggest you choose one available and follow the cooking instructions on the packet. I have used a new product called OUMPH from the freezer section where we live for this recipe. I fried it up, and because It’s already flavored with garlic and thyme, it tastes really good!
– Some other alternatives include Dehydrated Textured Soy Protein, TVP chunks (Textured Vegetable Protein) ,vegan sausages, and Quorn. Many of these products are highly processed and sometimes lack flavor, so I often try to avoid them, but a traditional beef stew wouldn’t be the same without a meaty bite! I recommend that you prepare your ‘vegan beef’ of choice according to the packet and add some extra flavorings, like soy sauce,when you can. - It’s also important to add most of these products when the stew is finished cooking so they doesn’t turn soggy!
Soy Sauce- a splash if needed to add flavor to the plant-based beef.
Dried Wild Mushrooms – a handful
Prepare them according to the instructions on the packet. Usually, they will need to soak in boiling hot water for 20 minutes.
Smoked Paprika – 1/2 tsp
Adds warmth and extra flavor to a vegan stew.
Chili flakes are just a pinch of chili flakes or a 1/2 teaspoon of chili powder.
A small amount of chili brings this Irish stew to life! You can also use a splash of vegan Worcestershire sauce though I never seem to have any on hand.
Red wine – 100ml/ just under half a cup.
Best suited are wines with earthy tones—such as a Merlot or Syrah. The red wine adds a beautiful rich colour and a deep flavour.
Red wine – 100ml/ just under half a cup.
Best suited are wines that have earthy tones—for example, a Merlot or Syrah. The red wine adds a beautiful rich colour and a deep flavour.
Guinness – 200ml. / Just under a cup.
- Nothing beats the depth of flavor that stout will give this stew. The best thing about using Guinness is that you know that it is, in fact, 100% vegan – animal products have not been used either as ingredients or filtering agents since 2018.
- ALTERNATIVELY use a local craft beer and confirm with the brewery that they don’t use animal products.
Sugar – 1 tsp
The secret ingredient in this recipe – or any recipe that includes tomato sauce! A small amount balances out the acidity of the tomatoes and the bitterness of the Guinness. Alternatively, you can add a splash of balsamic vinegar or red wine vinegar. According to cookbook author James Petterson “When you’re tasting, and it appears that the flavors in a recipe are refusing to focus, a little vinegar will often do the trick.”
Sugar – 1tsp
Thyme – 4 tsp dried or a generous sprig of fresh thyme
Sea salt – 1-2 teaspoons of sea salt
Adds great flavor and trace minerals.
Bay Leaves – 3 small
Bay Leaves add flavor to any stew, and I always add extra to vegan and vegetarian dishes.
Vegetable stock– 3-4 cups/ 700 ml – 1l
Homemade vegetable broth is excellent for adding both deep flavour and nutrients and is a good choice. But a shop-bought veggie stock or good-quality bouillon powder works just fine. Follow the instruction on the packet and adjust the amount of salt you use in the recipe according to the salt content of the broth you use!
All-purpose flour – 1/4 cup / 3-4 tbsp
Irish stew is often thickened using a roux. You can read below for more about using potato flour or cornstarch as a gluten-free alternative.
Black Pepper – to taste
Fresh Parsley or Green Onion to serve
KITCHEN TOOLS YOU WILL NEED
- Sharp knife and wooden chopping board
- Large stainless steel pot or dutch oven
METHOD
- Prepare the dried mushrooms according to the instruction on the packet. Usually, you will need to soak them in boiled water for about 20 minutes. When they have softened, you can drain and roughly chop them.
2. Heat 3- 4 tablespoons of oil in a large pot and add the leeks, sauteing over medium-high heat until tender.
3. Add the finely chopped garlic and celery and saute for about 2 minutes before adding the chopped carrots. Reduce heat to medium and Season with a teaspoon of salt. Cook under a lid, occasionally stirring, until the vegetables are slightly softened – about 5 minutes. Be careful so the garlic doesn’t stick to the bottom of the pan.
4. Add the thyme, chili flakes, smoked Paprika, and flour. Stir well and cook until the flour is no longer visible. This takes about a minute.
5. Add the tomato paste, wine, Guinness, or beer, vegetable stock, chopped potatoes, sugar, bay leaves, and the drained and chopped wild mushrooms. Stir well to combine and bring the pot to boil before reducing the heat to a gentle simmer.
6. Cook the stew on medium heat until the vegetables are tender, about 20 minutes.
Meanwhile, prepare your vegan beef of choice according to the instructions on the packet. I defrosted and fried this Oumph in olive oil and added a generous splash of soy sauce. Add to the stew when it has finished cooking, and the vegetables have softened.
How to serve Vegan Beef Stew
Season to taste and serve with a sprinkle of chopped fresh parsley, chopped green onion, some Vegan Kimchi, or some crusty bread with vegan butter or hummus. It’s soon St Patricks Day, and what suits better than a slice of Vegan Irish soda bread?
How to store vegan stew
Leftover stew is delicious the next day. A night in the fridge is a great way to thicken stew, and the flavor has time to mature. You can also freeze this stew in an airtight container for up to 3 months.
But for best results when meal prepping I recommend that you make the base of this stew recipe but prepare and add the beef substitute separately. The results can vary greatly depending on the product that you are using.
What Makes Vegan Stew A Great Option?
Vegan Stew is a versatile and easy crowd-pleaser as it easily accommodates various preferences and allergies, is quick and straightforward to make, and is really budget-friendly. It can also be easily stored in the freezer for meal prepping and customized to suit any taste or mood.
Side Note: My Irish mum has a gift for creating delicious and satisfying meals! She is one of those gifted people that can effortlessly throw together a delicious meal without using a recipe! When I became a vegan as a teenager, she quickly adapted her cooking without sacrificing nutrition or flavor!
Below are some of the tips I’ve picked up from watching my mum in the kitchen. The best stew you can make is one that you create yourself so why not try some of the tips below next time?
12 tips For Vegan Stew Success!
1. Onions, leeks, and garlic are great foundational veggies and the basis of every vegan stew.
Experiment with different types of onion and more often than not, you can add a few extra cloves of garlic! If you’re not a fan of onions but don’t want to miss out on the flavor that they add then you can try using finely diced onions. They will almost disappear by the time the stew has finished cooking.
For those on a FODMAP diet, using leeks in place of onions is a good option as they contain fewer fructans and are easier to digest. I love the meaty texture of leeks and always add extra!
Red onion adds color to soups and stews though the color will fade slightly.
2. Legumes are an excellent base for vegan stews.
Legumes add texture and important protein to vegan stews. You can use canned, dried, or already cooked legumes or prepare and freeze them ahead of time in portion sizes for easy use.
Small lentils, like red lentils, don’t require soaking and are great for adding protein to last-minute meals. They can also help to thicken up a stew.
You can mix different types of beans and lentils for variety, to build flavor, and add depth and texture for a hearty vegan stew. Beans handy to have at home include black beans, kidney beans, mung beans, white beans, pinto beans, and butter beans.
3. Use processed meat substitutes sparingly
Most meat substitutes on the market are heavily processed and lack nutrition. On occasion, they can be used to add a satisfying bite, like in this Vegan Beef Stew.
There is a wide variety of meat substitutes available on the market nowadays. These can add a satisfying bite to stews, but I recommend that you coo these separately according to the instructions and add them at the end of the cooking time, as in the recipe above.
Tofu croutons are a great alternative, as they can be flavored to suit the stew that you are making. Roasting tofu in the oven also changes the texture significantly from soft to a little chewy.
3. Adding vegetable bouillon powder to your stew can really enhance the flavor.
The best stews use homemade vegetable broth as a base, but understadibly we dont always have time to make one. There are many great vegan bouillon options of the market nowadays and using these can make it easy to whip up a tasty vegan dinner .
Make sure to check the label for monosodium glutamate or other names of additives you might want to avoid. Stock cubes and bouillon can also contain high amounts of salt, so adjust the amount of salt in your recipe accordingly.
I recommend bouillon powders that don’t have salt because you can add extra if a soup or stew needs a little help in the flavor department.
4. Mushrooms are an excellent source of natural umami
Adding mushrooms is a great way to enhance the flavor of your stew. Dried mushrooms are fantastic and easy to have on hand. You can chop them really small if you’re not a fan of mushrooms. Fresh mushrooms such as champion and chantarelle add a delicious meaty bite. There are few things as satisfying as a hearty mushroom stew! However, a warning against using frozen mushrooms as they tend to have an unpleasant consistency. I have never succeeded when using them.
5. Don’t skimp on the herbs and spices!
Don’t be afraid to use extra herbs and spices when cooking vegan stews. Especially when using a hearty vegetable stew recipe. The water content in the vegetables means that the stew often needs additional flavoring. Use fresh herbs when you can, as they add nutrients. Keep a stock of dried herbs on hand too. Rosemary and thyme add warm, earthy tones, whereas coriander and basil add a refreshing and light flavor. Dry herbs can lose flavor if they have been around for a while, don’t be afraid to taste them to be sure they will still add flavor.
6. Choose an unrefined, mineral-rich sea salt if you can find one.
Salt is one of the key ingredients when making any soup or stew. A good quality sea salt tastes great and contains essential minerals.
7. Add nutritious and fiber-rich veggies
Aim to make a veggie-packed stew. If you don’t have fresh vegetables available, don’t be afraid to use the tired-looking veggies lying in the fridge. They often make great stews! You can also experiment with frozen vegetables, such as frozen cauliflower and frozen peas, added at the end of cooking time. So delicious!
When adding vegetables that contain a lot of water, like courgettes and aubergines, let them "sweat" for a while to concentrate their flavors.
Celery is another great vegetable that adds rich flavor and texture to your stew. You can vary how fine you chop the vegetables depending on how much time you have and if you like chunky vegetables. I think chunky vegetables make for great comfort food.
Cabbage is full of vitamin C, as are brussel sprouts. You can either sauté a little with the onions or add it towards the end of cooking to preserve a little crunch. I also love to top off stews and soups with finely sliced cabbage.
Green beans also add color and texture but are easily overcooked. I recommend adding these toward the end of cooking time.
Root vegetables make a hearty stew, and you can use a variety, including celery root, parsnip, and turnip.
8. Grains and potatoes are great for thickening your stew and making it more filling.
Whole grains like brown rice or wild rice, whole barley, or kammut wheat are both filling and add texture to a stew. You can add them straight into the stew towards the end of the cooking time ( following the directions on the packet), or you can cook them separately and add them to the stew.
Experiment with different varieties of potatoes, including red potatoes, new potatoes, and sweet potatoes, just to name a few.
9. Remember to use a good quality veggie stock as the base of your stew.
Make your own veggie broth if you have time; it has the best flavor. You can use vegetable scraps or prepare concentrated Vegetable Builong to have on hand.
You can, of course, use store-bought products; choosing the best quality will give you the best results.
If you're on a gluten-free diet, check the labels of any bouillon or stock cubes you use, as they may contain traces of gluten.
10. Adding a creamy texture without dairy is not as complicated as it sounds!
To make a creamy vegan stew without using dairy products, make a roux using olive oil or coconut oil, plain white flour, and vegan milk or coconut milk. The roux adds just the right thickness to your stew.
Coconut cream is another great product that also adds a sweetness that compliments flavors like curry.
You can also use potato flour and cornstarch to thicken a stew.
Cornstarch - is virtually flavorless, odorless, and naturally gluten-free. I recommend starting with a cornstarch slurry of 2 teaspoons of cornstarch in 50 ml of water and adding it to the stew towards the end of cooking time. Bring to a boil until it thickens. You can add more as needed, but a word of caution - adding too much creates a gelatinous texture. It's important also to note that cornstarch is sensitive to extreme temperatures. When added to a mixture that is too hot, the molecules in cornstarch break down, causing it to release all the moisture. Freezing soups that contain cornstarch will harm the molecules, and the liquid will revert to its original state when thawed.
Potato Starch or Potato Flour - Mix 1.5 tablespoons of potato flour into a paste with 50 ml water. Add it to the stew when it's finished cooking. The sauce should thicken nicely, but you can add more. Potato starch can be a safe option for people with food allergies, as it can be gluten-free and soy-free, depending on your chosen brand. Although potato starch tends to tolerate higher temperatures better than cornstarch, it's still important to monitor the heat of your dish. When using potato starch, add it to a warm recipe toward the end of the cooking process is recommended to allow the starch to work effectively.
11. Use wine and beer to add deep flavor and a rich color
Until recently, a glass of Guinness was offered to Irish blood donors, thought to assist in their recovery. It’s not certain how much nutrition there is in the black stuff but one thing is certain – using wine and beer is a sure way to add deep flavor and rich color and is, in my experience, the best way to ensure that your vegan stew will be a crowd pleaser!
12. Last but certainly not least – Add nutrients and variation with toppings
Top off your vegan stew with flavors that enhance, like Sauerkraut, Kimchi, and Sprouted Mung Beans Crispy Tofu Croutons.
Pea Shoots add nutrition and flavor and are easy to grow at home! You can pair your stew with greens like baby spinach or some sourdough bread and hummus for a more filling meal.
Drizzle high-quality olive oil over the stew before serving to enhance the taste, add aesthetic appeal, and provides healthy fats.
Using these tips, you can create a wide variety of vegan stews with or without using a recipe! Feel free to experiment using the Vegan Beef Stew recipe as a base. And enjoy tasting your through hearty meals to find your favorite combination! Here are some other delicious vegan stew recipes to inspire you!
This is a really simple Chickpea Sweet Potato Stew.
If you like a chunky vegetable stew, here is a Vegan Vegetable Stew that has a little mustard added for attitude.
Or why not try this incredible Roasted Root Vegetable Stew?
Check out my recipes for Concentrated Vegetable Stock And Paste! They’re packed with flavor, free from additives, incredibly convenient to have on hand, and contain low sodium levels without sacrificing taste!
Hi, I’m Holly!
I want this space to be a source of wisdom, inspiration, and delicious recipes. Whether you’re looking to discover a new hobby or simply craving a great recipe, I hope you’ll find something that sparks your interest here!
If you enjoy this recipe, I would love it if you gave it 5 stars or let me know in the comments below! I would be delighted to hear from you!
You might also enjoy these easy vegann recipes for Swedish Brown Beans, Sprouted Chickpea Falafel and these really versatile Crispy Tofu Croutons.
Vegan Beef Stew
This is a simple recipe for a cozy vegan stew. It’s a chunky, veggie-packed stew that is made on the stove top. It's easily adaptable to suit the whole family and a great basic recipe to build on. Who doesn't love a bowl of warm bowl of stew on a cold day?
Ingredients
- Oil for cooking 3 – 4 tbsp - you can choose between coconut oil, olive oil, or another vegetable oil
- 1 small leek – rinsed and chopped.
- Garlic- 4 cloves – Finely chopped or grated garlic
- Celery – 3 sticks, washed and chopped.
- Carrots – 4 large –Peeled and chopped
- Tomato Puree – 3 tbs
- Potatoes – 6 or 7 medium potatoes peeled and chopped into chunks.
- Beef Substitute: about 400 g /14oz prepared according to the instructions on the packet.
- Soy Sauce
- Dried Wild Mushrooms – about a handful
- Smoked Paprika – 1/2 tsp
- Chili flakes are just a pinch of chili flakes or a 1/2 teaspoon of chili powder
- Red wine – 100ml/ just under half a cup.
- Guinness – 200ml. / Just under a cup.
- Tomato paste – 3 tbsp
- Sugar – 1 tsp
- Thyme – 4 tsp dried or a generous sprig of fresh thyme
- Sea salt – 1-2 teaspoons
- Bay Leaves – 3 small
- Vegetable stock– 3-4 cups/ 700 ml – 1l
- All-purpose flour – 1/4 cup / 3-4 tbsp
- Black Pepper – to taste
- Fresh Parsley or Green Onion to serve
- TOOLS YOU MAY NEED:
- A sharp knife and chopping board
- A large saucepan or dutch oven
Instructions
1. Prepare the dried mushrooms according to the instruction on the packet. Usually, you will need to soak them in boiled water for about 20 minutes. When they have softened, you can drain and roughly chop them.
2. Heat 3- 4 tablespoons of oil in a large pot and add the leeks, sauteing over medium high heat until tender.
3. Add the finely chopped garlic and celery and saute for 2 minutes before adding the chopped carrots. Reduce heat to medium and Season with a teaspoon of salt. Cook under a lid, occasionally stirring, until the liquid has evaporated and the vegetables are slightly softened – about 3-4 minutes. Be careful, so the garlic doesn’t stick to the bottom of the pan.
4. Add the thyme, chili flakes, smoked Paprika, and flour. Stir well and cook until the flour is no longer visible. This takes about a minute.
5. Add the tomato paste, wine, Guinness, or beer, vegetable stock, chopped potatoes, sugar, bay leaves, and the drained and chopped wild mushrooms. Stir well to combine and bring the pot to boil before reducing the heat to a gentle simmer.
6. Cook the stew on medium-low heat until the vegetables are tender, about 20 minutes.
Meanwhile, prepare your vegan beef of choice according to the instructions on the packet. I defrosted and fried this Oumph in olive oil and added a generous splash of soy sauce.
7. Add the vegan beef to the stew when it has finished cooking, and the vegetables have softened.
Serve with a sprinkle of chopped fresh parsley, chopped green onion, some vegan kimchi, or some crusty bread with vegan butter or hummus. Its soon St Patricks Day, and what suits you better than a slice of Vegan Irish soda bread?
Notes
Leftover stew is delicious the next day. A night in the fridge is a great way to thicken stew and the flavor has time to mature. You can also freeze this stew in an airtight container for up to 3 months.
But for best results when meal prepping I recommend that you make the base of this stew recipe but prepare and add the beef substitute separately. The results can vary greatly depending on the product that you are using.
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