This vegan beef stew is the ultimate comfort food for chilly nights. Made with TVP chunks, potatoes, carrots, celery, and a rich, savory broth, this easy stew is full of flavor and perfect for warming you up.
Looking for more comforting vegan stews? Try vegan gumbo, vegan chili, or sweet potato black bean chili. These hearty dishes are ideal for a cold evening and pair well with crusty bread or mashed potatoes.
This vegan beef stew is loaded with hearty vegetables and bold, savory flavor. Rehydrated TVP chunks absorb the broth and add a satisfying chewy texture, while potatoes, carrots, and celery provide both comfort and nutrition. The recipe is simple to prepare, makes excellent leftovers, and is perfect for meal prep or feeding a group.
Wholesome ingredients like potatoes and carrots mean this stew is filling and nutrient-dense. It reheats well, so serving it for dinner and enjoying the leftovers the next day is just as rewarding.
Ingredients for vegan beef stew
- TVP chunks: Dried textured vegetable protein that becomes chewy and meat-like when rehydrated. If you don’t have TVP, alternatives include soy curls, vegan beef-style products, seitan, or hearty mushrooms.
- Soy sauce: Adds umami and depth. Use tamari or coconut aminos for gluten- or soy-free options, or simply adjust salt to taste.
- Olive oil.
- Onion: Yellow onion is great for a mild, slightly sweet flavor; white or red onions are fine too.
- Garlic.
- Celery.
- Carrots.
- Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape; Russets give a creamier texture.
- All-purpose flour: Use gluten-free flour, rice flour, cornstarch, or other substitutes if needed.
- Red wine: Adds depth; replace with extra broth for a non-alcoholic version.
- Vegan beef broth: Homemade or store-bought vegan beef or vegetable broth works well.
- Tomato paste.
- Bay leaves.
- Rosemary.
- Thyme.
- Salt and ground black pepper.
- Frozen peas.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan beef stew
Step 1: Soak the TVP chunks in hot water (about 3 cups / 720 ml) with 2 tablespoons of soy sauce for at least 15 minutes. Drain and set aside.
Step 2: Heat the oil in a large pot. Add garlic, onion, celery, carrots, and potatoes. Sauté over medium-high heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Sprinkle in the flour and cook for 1 minute while stirring constantly to remove the raw flour taste and help thicken the stew.
Step 4: Pour in the red wine and cook for 1–2 minutes to let the alcohol evaporate and the flavors concentrate. For a non-alcoholic version, add broth instead.
Step 5: Add the vegan beef broth and tomato paste and bring to a boil. Stir in the remaining soy sauce, the soaked TVP, bay leaves, rosemary, thyme, salt, and pepper. Cover and simmer for 20 minutes so the flavors meld and the vegetables become tender.
Step 6: Stir in the frozen peas and cook uncovered for another 10 minutes, or until all the vegetables are tender. Remove bay leaves, adjust seasoning, and serve hot.
Storage instructions
Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Cool completely and store in an airtight container or freezer bag for up to 3 months.
Reheat from the fridge: Warm in a pot over medium heat, stirring occasionally, until heated through. Alternatively, reheat in the microwave, stirring every 1–2 minutes.
Reheat from the freezer: Thaw overnight in the refrigerator, then reheat in a pot or microwave. If reheating from frozen, warm slowly over low heat while stirring until fully heated.
Frequently asked questions
What can I serve this vegan beef stew with?
You can serve the stew with crusty vegan bread for dipping, vegan mashed potatoes, or a bed of rice. For gluten-free options, quinoa is a good pairing. Roasted vegetables or a simple green salad help balance the richness, and crackers add a pleasant crunch.
How can I thicken my stew?
The flour and potatoes in this stew already help thicken the broth. For a thicker stew, prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and slowly stir it into the simmering stew. Cook for a few minutes until it reaches your desired consistency.
Can I make this stew in the Instant Pot?
Yes. Use the Sauté setting to cook the vegetables and flour, then add the liquid, TVP, and seasonings. Pressure cook on high for about 15 minutes, do a quick release, then stir in the peas and heat through.
Can I make this stew in the slow cooker?
Yes. Sauté the vegetables first, then transfer everything to the slow cooker with the broth, tomato paste, TVP, and seasonings. Cook on low for 6–8 hours or high for 3–4 hours. Add frozen peas in the final 30 minutes.
Can I make this vegan beef stew gluten-free?
Yes. Replace all-purpose flour with rice flour, potato starch, or cornstarch, and use gluten-free tamari instead of regular soy sauce. Verify that all processed ingredients are labeled gluten-free.
More vegan comforting recipes
- Vegan meatballs
- Vegan sloppy joes
- Vegan lasagna
- Vegan spaghetti
- Vegan Bolognese sauce
Rating: 4.92 from 23 votes
Vegan Beef Stew
10 mins
40 mins
50 mins
6
Ingredients
- 4 ounces textured vegetable protein (TVP) chunks — about 2 cups
- 4 tablespoons soy sauce, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 pound potato, peeled and cut into bite-sized pieces
- 1/4 cup all-purpose flour (or gluten-free substitute)
- 1 cup red wine (or 1 cup broth for alcohol-free)
- 4 cups vegan beef broth or vegetable broth
- 1/4 cup tomato paste
- 2 bay leaves
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup frozen peas
Instructions
- Soak the TVP: Place the TVP chunks in hot water with 2 tablespoons soy sauce and let sit for 15 minutes. Drain and set aside.
- Sauté the vegetables: Heat olive oil in a large pot. Add garlic, onion, celery, carrots, and potatoes. Cook for about 5 minutes until they soften.
- Add the flour: Stir in the flour and cook for 1 minute, stirring constantly.
- Pour the wine: Add the wine and cook 1–2 minutes to reduce slightly. Use broth if avoiding alcohol.
- Combine broth and seasonings: Stir in vegan beef broth and tomato paste, then add the remaining soy sauce, TVP, bay leaves, rosemary, thyme, salt, and pepper. Bring to a boil, cover, and simmer for 20 minutes.
- Add peas and finish: Stir in frozen peas and cook uncovered for 10 minutes or until all vegetables are tender. Remove bay leaves and serve hot.
Notes
- If you can’t find TVP, use soy curls, seitan, vegan beef alternatives, or mushrooms. If you use seitan or a pre-seasoned vegan beef product, reduce the soy sauce to taste.
- Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months. Cool completely before freezing.
- To reheat refrigerated stew, warm in a pot over medium heat or in the microwave, stirring occasionally. Thaw frozen portions overnight before reheating, or warm slowly from frozen.
Nutrition
Leave a comment below and let me know how it turned out!
Iosune Robles