Vegan “Beef” Stew

This vegan "beef" stew is a wholesome, soul-warming dish that's just perfect for a chilly day. It's made with meaty Portobello mushrooms, vegetables, and a deliciously flavorful broth to warm you up from the inside out.

A steaming bowl of stew is like a warm hug for the belly and soul and has the potential to make any day better.

This hearty vegan "beef" stew is a plant-based version of a beloved classic, and it uses meaty Portobello mushrooms to replace the beef.

With their meaty texture and robust flavor, they make for an excellent substitute that brings a depth of taste to the dish.

The mushrooms take center stage in this recipe, absorbing the flavors of the rich vegetable broth, red wine, and tomato paste as they simmer together. The result is an absolute symphony of flavors!

Why you'll love this vegan "beef" stew

• Comfort food perfection - This vegan "beef" stew is the epitome of comfort food! The tender mushrooms, flavorful veggies, and rich, savory broth make it hearty and satisfying.
• Wholesome and nutritious - The stew is packed with wholesome, plant-based ingredients, making it a healthy spin on a classic dish.
• Super easy to customize - Feel free to mix and match your favorite veggies, swap out the mushrooms for another protein-packed vegan alternative, or play around with the seasonings to make the stew your own.

Ingredients and substitutions

Olive oil - Olive oil adds richness and depth to the vegan beef stew. You can also use avocado oil or grapeseed oil.

If you don't cook with oil, you can sauté the veggies in some vegetable stock instead but keep in mind the stew won't be as flavorful.

Onion, carrot and celery - These three veggies create a flavorful base known as a "mirepoix." You can also mix in other root vegetables, like parsnips or turnips, for added flavor and nutrition.

Garlic - Garlic adds a punch of flavor to the stew. You can use fresh, minced garlic or even garlic powder in a pinch.

Portobello mushrooms - I used Portobello mushrooms as a meaty vegan alternative to beef. You can also use other hearty mushrooms, such as cremini or shiitake, or even a combination for a more complex flavor.

Italian seasoning - You can use a pre-made mix or make your own with a combination of dried herbs like basil, oregano, and thyme.

Dry red wine - The wine adds a rich, robust flavor and helps tenderize the mushrooms. If you prefer not to use wine, substitute it with extra vegetable stock.

Plain flour - Flour is used as a thickening agent to give the stew a rich, velvety consistency. You can substitute with cornstarch or arrowroot powder for a gluten-free option.

Tomato paste + tomato sauce (passata) - This mix adds depth of flavor, color, and thickness to the stew. If you don't have passata on hand, you can use crushed tomatoes or canned diced tomatoes.

Potatoes - Potatoes add heartiness and texture to the stew. You can use any variety, like Yukon Gold or red potatoes; just make sure they're cut into evenly-sized cubes for even cooking.

Balsamic vinegar - Balsamic vinegar adds a touch of sweetness and acidity to the stew, balancing out the flavors. I highly recommend adding a tablespoon at the end!

How to make vegan beefless stew

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Add the garlic and Portobello mushroom chunks to the pot and cook for 5-7 minutes. Stir occasionally until the mushrooms have released their moisture and begun to brown.

Sprinkle the Italian seasoning over the vegetables and mushrooms, and stir to combine.

Pour in the dry red wine, allow it to cook for 2-3 minutes until the alcohol mostly evaporates then stir in the flour.

Add the tomato paste and tomato sauce, stir to combine, then add the cubed potatoes and vegetable stock.

Stir everything together, ensuring the potatoes are submerged in the liquid.

Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes are tender and the stew has thickened.

Stir in the balsamic vinegar and season the stew with salt and freshly ground black pepper to taste.

Remove the pot from the heat, and stir in the chopped fresh parsley.

Leftovers and storage

• Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Reheat on low-medium heat in a saucepan or use a microwave-safe container.
• Freeze the veggie beef stew in airtight, freezer-safe containers for up to 2-3 months, and thaw overnight in the refrigerator before reheating.

Recipe notes and tips

• Serve the vegan beefless stew hot with crusty bread or over your favorite grain, such as rice or quinoa.
• If you prefer a thicker stew, dissolve 1-2 tablespoons of cornstarch or arrowroot powder in a small amount of cold water and stir it into the stew during the last 10 minutes of cooking.
• Substitute the balsamic vinegar with soy sauce or Worcestershire sauce for a different flavor profile.
• Feel free to add more vegetables, such as green beans, peas, or bell peppers, for extra color, nutrition, and flavor. Adjust the cooking time as necessary to ensure all vegetables are cooked through.
• For a richer taste, try using a mushroom or "no-beef" broth as a substitute.
• If you're not a fan of mushrooms, use tempeh, seitan or vegan beef tips as a meat substitute.

If you liked this vegan beef stew recipe, you might also like some of my other easy vegan stews:

• Chickpea and Pearl Barley Stew
• Loubieh (Green Bean Stew)
• Spicy Tofu Stew
• Vegan Potato Stew
• Vegan White Bean and Chickpea Stew

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