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Vegan Beef Stew
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Vegan Beef Stew

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 6
Author: Lisa Le

Ingredients

  • 1 large onion diced (~2 cups [500 mL])
  • 1 tbsp 15 mL oil
  • 5 cloves garlic
  • 2 tbsp 15 mL tomato paste
  • 1 tsp 5 mL dried rosemary
  • 1 tsp 5 mL dried ground sage
  • 1 tsp 5 mL dried rubbed thyme
  • 3 tbsp 45 mL dark mushroom soy sauce (you can sub dark soy sauce, liquid aminos, regular soy sauce, but the dark mushroom soy sauce will give deep umami flavour to mimic beef flavour)
  • 2 tbsp 30 mL balsamic vinegar
  • 1 tbsp 15 mL white vinegar
  • 1/3 cup all purpose flour
  • 4 cups 1 L water + 1 tbsp mushroom broth powder OR vegetable broth
  • 1 1/2 cup chopped carrots ~3 medium carrots
  • 2 cups diced potatoes ~2 large potatoes
  • 1 cup chopped celery ~3-4 ribs of celery
  • 1 cup frozen peas
  • 1/2 tsp black pepper
  • Vegan beefless tips I used Gardein brand, but you can also use reconstituted soy/tvp chunks, but I haven't ever tested that.
  • Salt to taste season after completely cooked

Instructions

  • In a large pot over medium heat, sauté an onion in oil until translucent, about 3-4 minutes. Add garlic and cook, stirring until fragrant (about 1-2 minutes).
  • Add tomato paste, dried rosemary, sage, and thyme. Stir briefly.
  • Add dark mushroom soy sauce, balsamic vinegar, and white vinegar, and mix to thin out the tomato paste.
  • Stir in the flour to make a roux. The flour should absorb the moisture and clump up slightly. Mix until all flour is incorporated and you are able to make a thick slurry. If it's taking too long, just add a little bit of the water/vegetable broth and stir until all the lumps are worked out (about a minute or so), then add the remainder of the water + mushroom broth powder OR vegetable broth.
  • Gently add in the chopped carrots, diced potatoes, and chopped celery. Stir to coat, then cover and bring to a boil. Once boiling, lower to a medium low heat. Give it one more stir, and then allow to simmer, covered for 30 minutes (stirring occasionally).
  • Cook uncovered for 20 minutes to let some of the water evaporate if you want it thicker. In the last 10 minutes of cooking, add the frozen peas and stir into the stew.
  • Meanwhile, sauté the vegan beefless tips. Once cooked according to the package, add to the stew. If you're using reconstituted soy/tvp chunks, I imagine you can incorporate the chunks after the 30 minutes of the covered simmering. I haven't tried it, but it seems like it'd be a good alternative from the Gardein product.
  • Turn off the heat, and serve!