• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Recipe index
  • Summer Cookout
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Recipe index
  • Summer Cookout
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Summer Cookout
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All recipes

    Hearty Vegan Beef Stew

    Published: Oct 30, 2019 · Modified: Jan 10, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    bowl of vegan beef stew with test overlay for pinterest

    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.

    Bowl of vegan beef stew on a table with carrots and potatoes.
    Click here to subscribe
    Jump to:
    • Comforting vegetarian beef stew
    • ❤️ Why you’ll love this stew
    • 🧂Ingredient notes
    • ✏️ Expert tips
    • 🥣 Serving suggestions
    • ♨️ Storing and reheating
    • Step by step directions
    • ❓FAQ’s
    • 🍛 Related recipes
    • 📖 Recipe

    ❤️ Why you’ll love this stew

    Hot Damn!

    We did it, folks! We made a comforting, warming, DAMN TASTY vegan stew recipe!

    Reasons to love this stew:

    • It has a savory, rich flavor and is very satisfying.
    • It’s great to make a large pot of 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.
    • It’s beefless so it’s vegetarian and vegan friendly.

    🧂Ingredient notes

    • 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.
    • Onions – Use whatever onion you have on hand. Red onion will be a little sweeter.
    • Garlic – it’s not a stew without lots of garlic!
    • Frozen Peas – These add such a lovely color to the stew. Green beans are also delicious in this.
    • 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.
    • Carrots
    • Potatoes – Feel free to add whatever root vegetables are your favorite. If you use russet potatoes, make sure to peel them first. The skin will be too thick for this stew.
    • Soy sauce – 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. Don’t skip on this, it’s such an important ingredient. This adds a nice depth of flavor and savory rich taste to the broth. Substitute with gluten free tamari or liquid aminos.
    • 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. Tomato paste adds an amazing acid balance and a savory richness.
    • 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.
    • Bay leaves

    ✏️ Expert tips

    • Let the diced onion caramelize in the oil before adding all the other ingredients. This will add a lot of richness to the broth.
    • 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.

    Pro tip: 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.

    Click here to subscribe
    1. To fix this, I have you cut the tips in half so that there’s more surface area getting flavor when we sauté it.
    2. I also have you marinate the beefless tips to add some flavor to the insides.
    3. To prevent these from getting soggy, we don’t add the tips in until right before serving this hearty meal.

    🥣 Serving suggestions

    Serve this with some nice crusty homemade bread or Irish soda bread for a perfect cozy dinner. To counter the heartiness of this soup, serve it with a nice crunchy salad, or a perfectly baked potato.

    ♨️ Storing and reheating

    Bowl of vegan beef stew on a table with carrots.
    • To store – This stew will last in an airtight container in the fridge for about a week. It tastes amazing the next day.
    • 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.

    Step by step directions

    Marinate the beefless tips

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!
    • 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.

    Stove top directions

    1. 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.
    2. 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
    3. 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
    4. 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
    5. 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

    Make sure to scroll down to the recipe card for the full ingredients list and instructions!

    ❓FAQ’s

    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, tvp chunks or jackfruit.

    Can I make this in a pressure cooker or slow cooker?

    This beefless beef 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.

    🍛 Related recipes

    • Vegan three bean chili in a small white bowl topped with sour cream.
      Easiest Vegan Three Bean Chili
    • Overhead view of a cup of vegan instant pot chili
      Best vegan instant pot chili
    • Close up of vegetarian chicken noodle soup in a large mug.
      Easy vegan chicken noodle soup
    • Vegan black bean soup in a white bowl
      Vegan black bean soup (Panera bread)
    • Plate of vegan pot roast with potatoes, carrots, mushrooms and onions.
      Vegan pot roast (seitan & jackfruit)
    • Piece of vegan steak on a plate with broccoli and a baked sweet potato.
      Vegan steak

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Close up of vegan beef stew in a white bowl

    Hearty vegan beef stew

    Savory, rich and comforting vegan beef stew. This stew is hearty and delicious and will warm you up on the coldest, snowiest days.
    4.38 from 8 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 8 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 6
    Calories: 211kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric

    Beefless tips

    • 1 package of Gardein Beefless Tips (You can also use seitan or soy curls)
    • ½ cup Meat Marinade (Read the notes section)

    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

    Instructions

    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 minutes
      1 medium onion, 2 cups sliced mushrooms
    • Add tomato paste, thyme, corn starch, carrots – sautee for 5 minutes
      2 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 minutes
      2 cups sliced mushrooms
    • Add tomato paste, thyme, corn starch, carrots – sautee for 5 minutes
      2 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

    Slow cooker

    • 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.

    Notes

    If you don’t have a bottle of meat marinade, you can make your own with 3 TBL soy sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 TBL maple syrup, 1 teaspoon black pepper.
    This stew tastes AMAZING the next day as leftovers.
    Don’t fret if you can’t find the beefless tips, this stew is still good without them.
    To make this gluten free, add more mushrooms to sub for the beefless tips (as they’re made with seitan which is the protein in wheat) use corn starch instead of flour and Tamari instead of soy sauce.

    Nutrition

    Calories: 211kcal | Carbohydrates: 34g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1106mg | Potassium: 634mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5285IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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.

    « Vegan Thai red curry with tofu
    Dairy free Alfredo sauce »

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Father's Day Cookout

    • Piece of vegan steak on a plate with broccoli and a baked sweet potato.
      Vegan steak
    • Bowl of vegan pasta salad
      Grilled Vegetable Garden Pasta Salad (Dairy Free)
    • Close up of vegan ribs on a cutting board
      Meaty vegan ribs
    • Vegan potato salad in a large glass bowl.
      Easy Vegan Potato Salad
    • Close up of shredded vegan chicken in a pan
      Easy Vegan Chicken (Seitan)
    • Quinoa black bean salad in a glass serving bowl.
      Easy Quinoa and Black Bean Salad (High Protein)

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu
    • Vegan Jackfruit Nachos
      Easy jackfruit nachos
    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)
    • Crispy tofu cubes in a glass bowl.
      How to make crispy tofu
    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana protein pancakes

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Time & Money Saving Vegan Kitchen Secrets download

    Contact

    • Contact

    Copyright © 2020 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter