This vegan beef stew recipe transforms a traditional dish into a plant-based delight. Packed with hearty vegetables, rich broth, and tender vegan beef substitutes, this vegan beef stew recipe is perfect for chilly nights or satisfying family meals. Simple to prepare and bursting with flavor, this vegan beef stew recipe is sure to please everyone at the table.
Ingredients:
Ingredients for the vegan beef stew recipe:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegan beef chunks or seitan
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 stalks celery, sliced
- 4 cups vegetable broth
- 1 cup tomato sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Execution
Step-by-Step Method for the vegan beef stew recipe:
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Cook the vegan beef: Add vegan beef chunks or seitan to the pot and cook for 4-5 minutes, stirring occasionally, to brown the edges.
- Add the vegetables: Stir in carrots, potatoes, and celery. Cook for 3-4 minutes, allowing the vegetables to absorb the flavors.
- Add the broth and seasonings: Pour in vegetable broth and tomato sauce. Add thyme, rosemary, smoked paprika, salt, and pepper. Stir well to combine.
- Simmer: Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the vegetables are tender.
- Thicken the stew (optional): If a thicker stew is desired, stir in the cornstarch slurry and cook for an additional 5 minutes.
- Serve: Ladle the stew into bowls and serve warm. Enjoy your vegan beef stew recipe with crusty bread or rice.
Tips:
For the Best vegan beef stew recipe:
- Choose your protein wisely: Seitan, jackfruit, or soy-based beef substitutes work well in this vegan beef stew recipe.
- Boost umami: Add a splash of soy sauce or nutritional yeast for extra depth of flavor.
- Customize your veggies: Include parsnips, turnips, or peas for variety.
- Store leftovers: Refrigerate the stew in an airtight container for up to 3 days or freeze for up to 3 months.
FAQs:
- Can I make this stew in a slow cooker? Yes, cook on low for 6-8 hours or on high for 3-4 hours.
- What can I use instead of cornstarch? Arrowroot powder or flour mixed with water are good thickening alternatives.
- How can I add more protein? Add cooked lentils or chickpeas along with the vegetables.
- What’s the best side for this stew? Serve with a side of crusty bread, mashed potatoes, or brown rice.
