Vegan Beef Stew

Enjoy the comforting taste of beef stew using your favorite vegan beef, paired with hearty potatoes. This high-protein meal is sure to become a favorite!

Course Main Course, Soup

Cuisine American, French, Irish

Keyword vegan beef stew

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 569kcal

Author Gina Marie

Ingredients

Broth

3 ½ cups water
1 tablespoon Better Than Bouillon Seasoned Vegetable note 1
1 tablespoon browning & seasoning sauce

Stew

3 tablespoons olive oil, divided
1 ½ package 16 oz Beyond Steak Seared Tips note 2
1 medium onion chopped
3 garlic cloves finely chopped/minced
2 celery stalks chopped
¼ cup white flour
¼ cup red wine optional, note 3
2 medium Russet Potatoes peeled & chopped, note 4
3 medium carrots peeled & chopped
2 tablespoons tomato paste
2 tablespoons nutritional yeast
¼ teaspoon Sea Seasonings Organic Kelp Granules
2 teaspoon dried thyme
2 bay leaves
¾ - 1 gram choline powder note 5
iodized sea salt & pepper to taste
parsley for garnish optional

US Customary - Metric

Instructions

In a large liquid measuring cup or mason jar, mix water, Better Than Bouillon, and browning sauce until fully combined. Set aside.
Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add Beyond Steak Tips and cook until browned and caramelized, about 1-2 minutes. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add onions, garlic, and celery. Sauté over medium heat for 3-4 minutes until softened and fragrant.
Sprinkle the flour evenly over the sautéed vegetables. Stir to coat, cooking for 1 minute to remove the raw flour taste.
Gradually pour in the prepared broth and optional red wine, stirring constantly to avoid lumps.
Add potatoes, carrots, tomato paste, nutritional yeast, kelp granules, thyme, and bay leaves. Bring to a low boil, then reduce heat to a gentle simmer. Cover and cook for 1 hour, stirring occasionally, until potatoes and carrots are fork tender.
Add choline powder once done cooking. Stir to combine. Season with salt and pepper, and garnish with fresh parsley. Serve warm with sourdough bread, vegan mashed potatoes, or Sweet Potato Cornbread.

Notes

Better Than Bouillon Seasoned Vegetable: You can use prepared vegetable broth instead of the Better Than Bouillon Vegetable base.
Beyond Steak Seared Tips: These have great macros and texture, with fava beans as the main protein source. Alternatively, use Gardein Vegan Beefless Tips. For a non-mock option, beans or lentils can be used entirely, but will significantly change the dish's macros, especially protein content. Homemade Vegan Beefy Beefless Seitan from Mary’s Test Kitchen is another high-protein substitute.
Red Wine: 99% of the alcohol in red wine evaporates during cooking and gives the sauce a rich flavor. If you prefer not to use it, just use additional broth instead. Any full red wine would do (like merlot or my personal favorite, cabernet sauvignon) Barnivore is a website that lists all the brand wines that don't use animal products.
Potatoes: Yukon Golden Potatoes or red potatoes can be substituted for Russet potatoes.
Choline Powder: Choline is an important nutrient often neglected by vegans and non-vegans alike. This adds a great nutritional boost of this nutrient without changing the taste of the stew but it is optional.

Nutrition