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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!
Course Main Course
Cuisine American
Keyword Vegan Beef Stew
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 312kcal
Author Namely Marly



  • 2 tablespoons olive oil divided
  • 1 medium onion peeled and chopped
  • 2 cups baby carrots chopped
  • 3 to 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


  • 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.


We buy Gardein Beefless tips at Target, the health food section of our local grocery store, and health food stores.


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