Best Hearty Vegan Beef Stew Recipe

This Vegan Beef Stew recipe is so easy to make and so delicious, even your omnivore people will love it! Hearty Vegan stew recipes are perfect for meal prepping, so make a batch on the weekend and enjoy the leftovers throughout the week.

A bowl of vegan beef stew is on a plate with a spoon and breadsticks beside it. An onion and baby carrots are on a cutting board behind it.

Fall just descended on our doorsteps today. Actually, it’s been building up to it for a bit, with the whole leaf-changing-colors thing, but today, stepping out the door this morning to walk the dogs, it was downright chilly outside.

That felt like fall.

And when fall rolls around I start dishing out the soups, like Vegan Minestrone. But today didn’t feel like a minestrone kind of day. I needed something more hearty. That’s why I’m sharing this recipe for Vegan Beefless Stew.

We love a recipe that results in leftovers, like a good veggie stew recipe!

It’s seriously high on our list of qualities for a dish. Well, that, and taste too. I mean, what good are the leftovers if you don’t really like it that much?

So when you fix a recipe like this Vegan Beefless Stew that’s both tasty and creates some leftovers for the week – you know you’ve got a winner.

Why Vegans Like Stew

There have been some people over the years who’ve questioned me for recreating vegan versions of dishes from my childhood. As if we make the leap to becoming vegan and we have to give up everything we loved from our past? Whatever!

I make no apologies for loving meatless beef stew!

I can remember my mom making a beef stew; the aroma would make its way throughout the house so we all knew it was coming. Even though I was kind of a picky eater, I still liked it when mom made beef stew. There’s nothing like the flavor of potatoes and carrots roasted in a savory sauce.

I make no apologies for creating and loving a vegan version of beef stew today!

I still like the savory flavor of vegetarian stew recipes today! So, it makes sense that this Vegan Beefless Stew recipe brings it all home in such a healthy, satisfying way.

How to Make Vegan Beef Stew

I’ve been perfecting a vegan version of vegan beefless stew over the years and I think it tastes pretty darn good. We liked it so much we made a video about it too.

Step One: Cook the Veggies

Pour 1 tablespoon of the olive oil into a dutch oven and heat over medium heat. Add the chopped onions, carrots, and cubed potatoes and cook for about 10 minutes, until the vegetables are just starting to become tender.

Step Two: Add Broth + Other Ingredients + Simmer

Add the vegetable broth, drained corn, the whole can (with the juice of stewed tomatoes, and a bay leaf. Bring to a simmer.

Step Three: Brown Beefless Tips in a Skillet

Pour the second tablespoon of olive oil into a skillet over medium heat. Add the Gardein Beefless Tips and stir until each piece is coated with oil. Cook over medium heat until each side is browned, about 5 minutes.

Step Four: Add Beefless Tips to Stew + Simmer

Add the browned beefless tips to the pot and continue simmering for another 15-20 minutes to allow the flavors to combine. Remove the bay leaf before serving.

Optional: Add a tablespoon of red wine to the stew as it’s cooking. This adds a nice flavor to the finished stew.

Step Five: Serve

To serve vegetarian beef stew recipes, pour stew into bowls and allow to sit for a few minutes until cool enough to eat, yet still warm. Serve with sourdough bread and steamed veggies!

Expert Tips for Vegan Beef Stew

Use these tips and tricks to make this beefless beef stew perfect every time.

  • I used Gardein beefless tips which worked perfectly!
  • You can use frozen corn instead of canned.
  • Be sure to remove the bay leaf before serving. What’s the point of a bay leaf? I love this article on adding a bay leaf to savory dishes!
  • If you don’t want to use beefless tips, substitute cooked mushrooms to create a mushroom stew recipe. It’s very tasty!
  • Veg stews are great served with crackers or crusty sourdough bread.
  • Cook the stew in a crockpot for even more cooked in flavor. Vegan stew slow cooker recipes are amazing time savers!
  • Beef stew without beef is possible in more ways than using beefless tips, you can substitute veggie crumbles for more of a “hamburger stew” type recipe.

So, why do vegans like meatless stew? I don’t know. Maybe for the same reason anyone likes stew. Because it’s savory, comfort food perfect for fall (and winter) nights.

Love Vegan Dinner Recipes?

If you love this easy vegan stew, you’re going to fall head over heels for these:

A bowl of vegan beefless stew is on a white plate with a spoon. A glass of wine is beside it and a cutting board with onions and baby carrots is behind it.
Hearty Vegetable Stew with beefless tips.

So, that’s it for this vegan vegetable stew recipe!

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A bowl of vegan beef stew with bread sticks. A cutting board holds raw carrots and onion.

Vegan Beef Stew

You'll love this savory, easy-to-prepare Vegan Beefless Stew for chilly fall and winter nights. Make up a pot and enjoy leftovers throughout the week!
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10
Calories: 312kcal
Author: Namely Marly

Ingredients

  • 2 tablespoons olive oil divided
  • 1 medium onion peeled and chopped
  • 2 cups baby carrots chopped
  • 3 -4 medium red potatoes scrubbed and chopped into ½” cubes
  • 34 oz vegetable broth
  • 15 oz can corn drained
  • 15 oz can stewed tomatoes with juice
  • 1 bay leaf
  • 1 package Gardein Beefless Tips
  • Optional: 1 tablespoon red wine

Instructions

  • Pour 1 tablespoon of the olive oil into a dutch oven and heat over medium heat. Add the chopped onions, carrots, and cubed potatoes and cook for about 10 minutes, until the vegetables are just starting to become tender.
  • Add the vegetable broth, drained corn, the whole can (with the juice) of stewed tomatoes, and a bay leaf. Bring to a simmer.
  • Pour the second tablespoon of olive oil into a skillet over medium heat. Add the Gardein Beefless Tips and stir until each piece is coated with oil. Cook over medium heat until each side is browned, about 5 minutes.
  • Add the browned beefless tips to the pot and continue simmering for another 15 to 20 minutes to allow the flavors to combine. Remove the bay leaf before serving.
  • Optional: Add a tablespoon of red wine to the stew as it's cooking. This adds a nice flavor to the finished stew.

(The products above contain sponsored links to products we use and recommend)

Notes

We buy Gardein Beefless tips at Target, the health food section of our local grocery store, and health food stores.
Nutrition Facts
Vegan Beef Stew
Amount Per Serving
Calories 312 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 653mg27%
Potassium 188mg5%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 39g43%
Protein 1g2%
Vitamin A 3810IU76%
Vitamin C 5.1mg6%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy this vegetarian beef soup recipe!

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17 Responses to Best Hearty Vegan Beef Stew Recipe

    • Hi Allysia! The Gardein beef chunks hold up great after being cooked in the stew, and even after being refrigerated and reheated as leftovers. We’re pretty happy with it!

    • Thanks, Nichole! I will confess that we had help with that video! Lenny and Denise from ChoppedCon actually came and stayed with us a night and worked with us – giving tips and direction – on shooting and editing. It was a fun day!

      Also, so glad you like the sound of this stew. I agree – when you grow up eating certain dishes, it’s nice to find a way to replicate them in your vegan life too!

    • Thanks for your feedback, Amy! I’m so glad to hear that. We’ve had the same experience here (sharing this stew with meat eaters who also loved it), but it’s so good to know you experienced that too.

    • Hi Amanda. This is a great question and something I will add as a note to the recipe itself. You don’t have to thaw the beefless tips before browning them, but it will take a little longer. Usually we just let them sit out on the counter as we’re preparing everything else and they thaw out a little before we put them in the skillet. Hope this helps!

  1. We made this last night. The second dish from your site we’ve tried. And just like the first one….. Delicious. Thanks so much for your posts.

    • Hi Hamid! We are visiting Shawn’s parents right now and we were just talking about this recipe. We made it for them the last time they were in town and they loved it! So, it’s perfect to see your comment on it today. I’m so glad you like it too! Oh, and the addition of mushrooms is perfect! I’m hoping to get Shawn more interested in eating them. Right now he’s a no go, but I sense his defenses are coming down a little!

    • Hi Lauren, You could probably be fine using two of those vegetable mixes, but I like to push the envelope and I would probably try three. But we like a lot of veggies in our stew. Hopefully that helps answers your question. It’s a great idea to use a frozen vegetable mix like that! Let me know how it goes!

    • Hi Julia. These are roughly one-cup servings and the information on nutrition is per serving. Hope that’s helpful!

    • Hi Amanda. I haven’t tried this method with this recipe, however, I could see how it would work. Just cooke everything together for 4 – 6 hours. I would probably consider adding the beefless tips in the last hour of cooking. That way you get the potatoes and carrots good and tender, without degrading the qualify of the vegan beef tips. You could also cook them in a skillet with a little bit of olive oil before adding them to the stew. It adds a little crispness to the edges. That said, they’re good either way!

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