Comforting vegetarian beef stew
This vegan beef stew is hearty, satisfying and delicious. It will warm you up on the coldest of days. Made with a rich and savory broth, potatoes, carrots, onions, peas and vegan beef tips.
We did it, folks! We made a comforting, warming, DAMN TASTY vegan beef stew.
This hearty vegan stew has a savory, rich flavor and very satisfying.
Make a large pot of it on the stove top and have it during the colder months for the perfect comfort food meal.
Also goes great for for a St. Patrick’s day meal that is a definite crowd pleaser.
- Gardein be’f tips – You can also use seitan, rehydrated soy curls, jackfruit or whatever meat substitutes you like. I give some tips on how to prevent them from getting soggy below.
- Frozen Peas – These add such a lovely color to the stew
- Vegan beef flavored bouillon – This creates a vegan beef broth that will add an extra beefy flavor to this stew. If you can’t find this, use whatever vegetable stock you can find and just add soy sauce for more depth of flavor.
- Potatoes – Feel free to add whatever root vegetables are your favorite.
- Soy sauce – This adds a nice depth of flavor and savory rich taste to the broth.
- Mushrooms – I love adding mushrooms in addition to the beefless tips because it adds a nice chewiness to the soup.
- Tomato paste – This adds umami (savory) depth to the broth as well.
- Salt and black pepper
- Cornstarch – Create a cornstarch slurry by mixing corn starch with a little bit of veggie broth. This will make a thicker stew.
Soy sauce is my secret weapon to making vegan soup broths savory and rich. It adds this amazing umami flavor that is often missing in vegetable stocks.
We also add some tomato paste to the broth. That’s another secret weapon for making vegetable broth richer. Tomato paste adds an amazing acid balance and an umami richness.
Now, it’s virtually impossible for me to make a stew without peas, so I threw them in there as well for a brightness. Plus, the green color is a beautiful addition.
I’ve also seen some beef less stews use only mushrooms as their meat alternative. We upped the chewiness of this stew by using BOTH mushrooms and the beef less tips.
Serve this with some nice crusty bread or Irish soda bread for a perfect cozy dinner.
How to prevent the Gardein tips from getting mushy
One thing I heard people complain about with other stew recipes is that the Gardein be’f tips fall apart if they are cooked in the broth too long.
I also thought the outsides were really flavorful, but the insides of them were a little bland.
To fix this, I have you cut the tips in half so that there’s more surface area getting flavor when we sauté it.
I also have you marinate the beefless tips to add some flavor to the insides.
To prevent these from getting soggy, we don’t add the tips in until right before serving this hearty meal.
Storing and reheating tips
- To store – This stew will last in an airtight container in the fridge for about a week.
- To freeze – This recipe freezes well. Make a large batch and then freeze any extra you have leftover to have on hand. Just let it thaw out in the fridge and then reheat.
- To reheat – Place this in a large soup pot on the stove and heat on medium heat until warmed through. Add a little liquid if it got too thick. This also can be reheated in a microwave.
- To make ahead – Chop up the potatoes, carrots, garlic and onions ahead of time. Defrost and marinate the Gardein beefless tips. Once you’re ready, just follow the directions.
Can I make this without beefless tips?
If you can’t find the Gardein beefless tips, you can just use mushrooms if you want to keep this using whole foods only. You can also use seitan, soy curls or jackfruit.
Can I make this in a pressure cooker or slow cooker?
This hearty stew goes great in an instant pot or slow cooker.
To cook it in a slow cooker, just add all of the ingredients, then cook it on low for 8 hours or high for 4 hours. Don’t add the vegan beef until you’re ready to serve, or it will get soggy. Sauté the tips up in some oil on medium-high heat until crispy, then add them in.
To cook in an instant pot, sauté the chopped onion, carrots and hearty potatoes for 5 minutes. Then add the broth and the rest of the ingredients. Cook on high pressure for 4 minutes. Let is slow release for 5 minutes, then quick release. Top with fresh parsley.
Try these vegan recipes next
- Instant pot three bean chili!
- Instant pot meaty vegan chili
- 15 minute instant pot vegan chicken noodle soup
- Creamy vegan black bean soup
- Vegan pot roast
- Vegan steak
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Hearty vegan beef stew
- 1 medium onion (chopped)
- 2 cups sliced mushrooms (baby bella or white button)
- 2 tablespoon corn starch
- 2 teaspoon dried thyme
- 3 medium carrots (chopped)
- ½ cup frozen peas
- 4 cloves garlic (minced)
- 2 large potatoes (peeled and chopped)
- 2 tablespoon tomato paste
- 2 vegan beef bouillon cubes
- 2 medium bay leaves
- 1 tablespoon soy sauce
- 8 cups water
Marinate the beefless tips
- First, put your beefless tips in the fridge so they thaw out if they were frozen. Cut them in half after they thaw. Put them in tupper ware and cover with the beef marinade. Let this marinate ideally over night, or at least 20 minutes.1 package of Gardein Beefless Tips, ½ cup Meat Marinade
Stove top directions
- In a large soup pot, heat 3 tablespoons of oil on medium heat. Once pot is hot, cook the beef tips. Turn them every few minutes so they get browned on each side. Take the beef tips out and set aside. We're adding these in at the end so they won't get mushy.
- Add a little more oil to the soup pan and saute the onions for 2 minutes. Add the mushrooms and saute until lightly browned ~ 3-5 minutes1 medium onion, 2 cups sliced mushrooms
- Add tomato paste, thyme, corn starch, carrots – sautee for 5 minutes2 tablespoon corn starch, 2 teaspoon dried thyme, 3 medium carrots, 2 tablespoon tomato paste
- Add the water, bouillon cubes, bay leaves, potatoes, garlic and peas and bring to a steady simmer. Simmer for 20 minutes or until vegetables are tender.½ cup frozen peas, 4 cloves garlic, 2 vegan beef bouillon cubes, 2 medium bay leaves, 8 cups water, 2 large potatoes
- Once the soup looks thick and ready, add the beefless tips and turn off heat. Add 1 tablespoon of soy sauce and stir it in. Enjoy!1 tablespoon soy sauce
Instant pot directions
- In the pressure cooker, heat 3 tablespoons of oil on medium heat. Once pot is hot, cook the beef tips. Turn them every few minutes so they get browned on each side. Take the beef tips out and set aside. We're adding these in at the end so they won't get mushy.1 package of Gardein Beefless Tips
- Add a little more oil to the instant pot and saute the onions for 2 minutes. Add the mushrooms and saute until lightly browned ~ 3-5 minutes2 cups sliced mushrooms
- Add tomato paste, thyme, corn starch, carrots – sautee for 5 minutes2 tablespoon corn starch, 2 teaspoon dried thyme, 2 tablespoon tomato paste, 3 medium carrots
- Add the water, bouillon cubes, bay leaves, potatoes, garlic, soy sauce and peas and put the lid on and seal it. Cook on high pressure for 4 minutes. Let it naturally release for 5 mintues.3 medium carrots, ½ cup frozen peas, 4 cloves garlic, 2 vegan beef bouillon cubes, 2 medium bay leaves, 8 cups water, 1 tablespoon soy sauce
- Open the pressure cooker, then add the vegan beef tips. Stir well, then serve.1 package of Gardein Beefless Tips
- Add all of the ingredients, except the Gardein be'f tips to a slow cooker. Cook on high for 4 hours or low for 8 hours.
- Once you're ready to serve, sauté the Gardein tips in some oil until crispy. Add them to the soup and serve.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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