Hearty Vegan Beef Stew

This vegan beef stew recipe is so easy to make and so delicious, even your omnivore people will love it! Tender vegan beef pieces are added to a beefy broth with potatoes and carrot. Hearty vegan stew recipes are perfect for meal prepping, so make a batch on the weekend and enjoy the leftovers throughout the week.

Looking down on a bowl of vegan beef stew with two spoons behind it, another bowl of the stew and dinner rolls are in the background.

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.

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.

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!

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.

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

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Olive oil — Any vegetable oil will due, but I prefer using olive oil.
  • Aromatics — I add a chopped onion and 2 or 3 cloves of minced garlic.
  • Veggies — We’ll be using chopped carrots, potatoes, and corn (I use a 15-ounce can of corn).
  • Vegetable broth — I’m picky about vegetable broth so I recommend using Better than Bouillon Vegetable Broth combined with water.
  • Canned Tomatoes — You’ll need a 15-ounce can of diced tomatoes. You can use fire-roasted for even more oomph to the flavor.
  • Bay leaf — This magical leaf adds subtle savory flavor to stews while they’re cooking.
  • Beefless Tips — I love using Gardein beefless tips for this stew. You can find these at many stores these days (health food stores, Target, Walmart, etc.).
  • Wine — I love the flavor wine adds to a stew. If you agree, you can add a little bit of red or white wine.
Looking down on a pot full of vegan beef stew.

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.

  1. Cook onions, carrots, and potatoes in an oiled pot until just becoming tender.
  2. Add garlic and cook for 1 minute.
  3. Stir in the vegetable broth, corn, tomatoes, and a bay leaf. Bring to a simmer.
    Vegetable broth is being poured into a saucepan with tomatoes and other vegetables.
  4. Cook beefless tips in an oiled skillet over medium heat until browned.
  5. Add the browned beefless tips to the pot and continue simmering for another 15 to 20 minutes.
  6. Optional: Add a tablespoon of red or white wine to the stew as its cooking.
  7. To serve, let the stew cool slightly. Remove the bay leaf and transfer servings to soup bowls.

Storage Tips

Store leftover stew in an airtight container in the fridge for up to 5 days. It can be frozen in freezer-safe containers for up to 2 months.

How to Make Stews Thicker

If you prefer your stew to be nice and thick, here are some tips to get there:

  • Mash a few of the potatoes — Potatoes are excellent thickeners because they’re so starchy. Use a fork or a potato masher to mash some of the potatoes and stir it around.
  • Add a cornstarch slurry — Combine a tablespoon of cornstarch with a tablespoon of cold water. Stir the two together, then pour it into the soup as it simmers.
  • Add mashed beans — Beans are a great way of adding fiber and texture to your stews. You can add up to a cup of mashed beans. I prefer using a white bean like cannelloni beans. Transfer them to a food processor or blender and blend until smooth. You may need to add a tablespoon or two of water. Then transfer this thick paste to the soup and stir until combined.
  • Flour Slurry — Add one tablespoon of flour to a bowl and then stir in a couple of tablespoons of the hot broth with the flour. This creates a thick slurry. Stir that into your stew and watch it transform into a thick, delicious sauce!

Marly’s Tips

  • You can use frozen corn instead of canned.
  • Be sure to remove the bay leaf before serving. Oh, and 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!
  • 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.
A pot full of vegetable stew shows carrots, potatoes, and vegan beef.

Frequently-Asked Questions

How do you make vegan recipes taste beefy?

You can add a beefy flavor to any dish by adding soy sauce, vegan Worcestershire sauce, or even a dash of red wine. Adding smoky seasonings like chipotle, smoked paprika, or even cumin can add a beefy flavor. Finally, cooking with mushrooms, shallots, and garlic work, too.

What can I substitute for beef broth in stew?

You can use vegetable broth, mushroom broth, or even a no-beef broth bouillon. Adding wine to your broth, especially red wine, will add flavor.

What meat substitutes are good for stew?

There are a variety of beef substitutes you can use to create vegan beef stew. These include seitan (referred to as wheat meat), tempeh, lentils, and black beans.

Serving Suggestions

Serve bowls of hot vegan stew with any of the following:

More Vegan Soup Recipes

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

Looking for something else? Here’s over 20 Vegan Soup Recipes to try!

Looking down on a bowl of vegan beef stew sitting beside spoons and dinner rolls.

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!
4.84 from 6 votes
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10
Calories: 312kcal

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 medium onion peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 cups chopped carrots
  • 2 cups chopped potatoes ( scrub potatoes and chop 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 or white wine. Salt and pepper to taste.

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 garlic and cook for 1 minute.
  • Add the vegetable broth, drained corn, stewed tomatoes (with the juice), and a bay leaf. Bring to a simmer.
  • Pour the second tablespoon of olive oil into a skillet over medium heat. Add the 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. See notes below for thickening the stew. Add salt and pepper to taste.
  • Optional: Add a tablespoon of red or white wine to the stew as it's cooking. This adds a nice flavor to the finished stew.
  • To serve, let the stew cool slightly. Transfer servings to soup bowls and serve with dinner rolls or crusty bread.
  • Store leftover stew in an airtight container in the fridge for up to 5 days. It can be frozen in freezer-safe containers for up to 2 months.

Recommended Equipment

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

Video

Notes

We buy Gardein Beefless tips at Target, the health food section of our local grocery store, and health food stores.
To thicken the stew, mash some of the potatoes or add a slurry of 1 to 2 tablespoons of cornstarch combined with water. Add it to the pot, stir, and bring it to a boil. Cook for one to two minutes, until the stew thickens.
Calories: 312kcal | Carbohydrates: 46g | Protein: 1g | Fat: 3g | Sodium: 653mg | Potassium: 188mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3810IU | Vitamin C: 5.1mg | Calcium: 35mg | Iron: 1mg

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.

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2022.

19 Responses to Hearty Vegan Beef Stew

  1. Avatar thumbnail image for MarlySuzie Reply

    5 stars
    This is my favorite vegan stew recipe. Thanks so much!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad you like it Suzie!

  2. Avatar thumbnail image for MarlyAmanda McCleese Reply

    If I’m making this in a slow cooker, would I just toss everything in together and cook it?

    • Avatar thumbnail image for MarlyMarly

      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!

  3. Avatar thumbnail image for MarlyJulia Dasey Reply

    4 stars
    What is the serving size of this stew? Are there 312 calories per serving or in total?

    • Avatar thumbnail image for MarlyMarly

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

  4. Avatar thumbnail image for MarlyLauren Adasiak Cocilova Reply

    If I substituted a stew vegetable mix (like this: https://www.wegmans.com/products/frozen-foods/vegetables/vegetables-frozen/stew-vegetables.html) instead of all of the separates, how many packages do you think I would use to add up to the amount of vegetables in this recipe? Thanks!

    • Avatar thumbnail image for MarlyMarly

      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!

  5. Avatar thumbnail image for MarlyHamid Reply

    5 stars
    I made this i add some mushrooms and celery and peas was so good

    • Avatar thumbnail image for MarlyMarly

      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!

  6. Avatar thumbnail image for MarlyLizzy Reply

    5 stars
    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.

  7. Avatar thumbnail image for MarlyAmanda Reply

    Do I thaw the beefless tips before browning them or use them frozen?

    • Avatar thumbnail image for MarlyMarly

      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!

  8. Avatar thumbnail image for MarlyAmy Reply

    5 stars
    A friend of mine made this for dinner, my whole family loved it, even the meat eaters.

    • Avatar thumbnail image for MarlyMarly

      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.

  9. Avatar thumbnail image for MarlyNichole Kraft Reply

    I have many happy childhood memories of beef stew, too! And roast. All those filling, warm, wintry dishes. Yours looks delish. And I looove the video! 🙂

    • Avatar thumbnail image for MarlyMarly

      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!

  10. Avatar thumbnail image for MarlyAllysia Reply

    Beef stew is amazing – we’ve made it before with seitan if I remember correctly. How do the Gardein beef chunks hold up to stewing?

    • Avatar thumbnail image for MarlyMarly

      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!

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