This beefless stew recipe reminds me of the traditional American beef stew I had growing up. It always smelled heavenly and we used to enjoy family time around the table eating this hardy, comforting meal. Sometimes I miss those recipes that make me feel all warm and cozy inside.
This recipe will take you for a trip down memory lane and hit the spot with its creamy gravy and traditional vegetables. The mushrooms and addition of other umami flavors such as tomato paste, and Tamari (soy sauce without the wheat) make this satisfyingly close to the original. It is surprisingly just as comforting as the original heavy traditional beef stew.
I love the genius way the gravy is made by combining the sauce and some of the vegetables in a blender. Another benefit to this recipe is the time you save cooking it. The traditional beef stew takes hours to prepare as the meat must tenderize. However, this beefless stew has all the creaminess of the original but can be on the table in under an hour.
Enjoy this recipe with a large salad, some crusty bread, and a 5-oz. glass of red wine, if you like.I’ve read that’s the healthy limit for women per day. Men, you can have 2, 5 oz. glasses. Here is a great article about types of red wines and their benefits.
I'd love to hear your feedback in the comments below for this Beefless Stew recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings | people |
- 1 large yellow onion sliced into moons
- 6 cloves garlic minced
- 3 large stalks of celery cut into 3/4″ chunks
- 3 large carrots cut into 3/4″ chunks
- 16 ounces mushrooms if large cut into 3/4 chunks or left whole
- 2 lbs potatoes cut into 1″ chunks (peeling is an option)
- 2 cups frozen peas thawed
- 1/2 6 oz can tomato paste mixed with a little vegetable broth
- 1 Tbl Italian herbs
- 1 Tbl fresh chopped rosemary
- 3 Tbl tamari like soy sauce without the wheat
- 1/2 tsp smoked paprika
- salt & pepper to taste
- 2 cups vegetable broth
- 1/2 cup red wine (optional)
Ingredients
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- Saute the onion, celery, and carrots in a large soup pot with about 1/4 vegetable broth until they start to soften. Add in the garlic and mushroom and sauté for a few minutes more.
- Add the vegetable broth, water, potatoes, tomato paste, Tamari, herbs, smoked paprika, wine, salt, and pepper.
- Cook covered over medium heat until the potatoes and carrots are tender about 20-15 minutes.
- Take about 1 1/2 cups of the broth with a few of the vegetables and blend in a blender until smooth.
- Return the blended sauce to the pot and stir to combine.
- Add in the thawed peas and heat through for about 5 minutes.
- Serve with a crusty bread and a salad for a complete meal.
I have made this before and I’m currently making a pot of this. Absolutely love it.
Hey Lisa, thanks 🙂 I’m so glad you are enjoying this recipe! ????
That first instruction: is that meant to be one onion sliced into moons, or 1 slice of onion, cut into moons? I’m guessing the first …
Hi, sorry about the confusion. You’re right, it’s one onion sliced into moons. I’ve updated the recipe to be clearer. Thanks for pointing that out. 🙂
Is it possible to substitute low sodium soy sauce for the tamari?
59% daily intake seems high…
Excited to try this!
Yes, you can use low sodium soy sauce. I lowered the salt to 1 tsp since tamari since soy sauce already have salt. That helped, too. Unfortunately, nutritional analysis apps can vary widely and don’t always choose the correct ingredients. Luckily I use a new one that allows me to individually pick each ingredient and I have been checking and updating recipes when necessary.
This was fabulous! My meat eating boyfriend vastly prefers this now to beef stew.
Thank you for the recipe! 🙂
Wow, that’s quite a testimony. So glad he enjoys it. Thanks for letting me know! 🌷