One-Pot Vegan Beef Stew with Wine-Braised Vegetables
Equipment
- 1 Dutch oven or large heavy-bottomed pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- Measuring cups and spoons
- 1 Vegetable peeler
- 1 Garlic press (optional)
- 1 Small bowl (for mixing miso)
- 1 Ladle
- 1 Tongs
- Deep serving bowls
- 1 Herb scissors (optional)
- 1 Kitchen timer
Ingredients
- 2 cups plant-based beef chunks seitan or soy-based
- 3 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots chopped into chunks
- 2 celery stalks chopped
- 2 medium potatoes cubed
- 1 cup mushrooms quartered
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup red wine optional
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon miso paste
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat until it shimmers.
- Add the plant-based beef chunks in a single layer (working in batches if necessary) and brown for 3-4 minutes, turning occasionally to develop a nice crust on all sides. Remove and set aside.
- In the same pot, add the diced onions and sauté for about 5 minutes until translucent and slightly golden.
- Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add carrots, celery, potatoes, and mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- Stir in tomato paste and cook for 2 minutes until it darkens slightly, which helps develop a deeper flavor.
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- If using wine, add it now and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Let the wine reduce by about half.
- Gradually add vegetable broth while stirring to prevent lumps from forming.
- Return the browned plant-based beef chunks to the pot, then add bay leaves, thyme, rosemary, and soy sauce.
- In a small bowl, dissolve the miso paste in a few tablespoons of the hot broth, then stir this mixture back into the stew.
- Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 60-90 minutes, stirring occasionally, until vegetables are fork-tender and the sauce has thickened.
- Add frozen peas during the last 5 minutes of cooking.
- Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
Notes
Expert Tips
Transform this classic vegan beef stew into something extraordinary with these professional techniques: Roasted Root Vegetable Version
Instead of adding raw vegetables to the stew, toss carrots, potatoes, parsnips, and turnips in olive oil, salt, and pepper, then roast at 425°F until caramelized (about 25-30 minutes). Add these roasted vegetables during the last 20 minutes of simmering for intense flavor contrast, enhanced sweetness, and better texture. The caramelization adds a beautiful depth that takes this stew to restaurant-quality levels. Red Wine and Porcini Elevation
Rehydrate 1/2 cup dried porcini mushrooms in 1 cup hot water for 30 minutes. Use this porcini soaking liquid (strained) plus 1 cup of full-bodied red wine in place of some of the vegetable broth. Chop the rehydrated porcini and add them along with the fresh mushrooms. This creates an extraordinarily rich, wine-forward stew with complex earthy notes that develop beautifully during the slow simmer. Guinness and Root Vegetables
Replace the red wine with 1 cup of Guinness stout (check that it's vegan) and add 1 diced parsnip and 1/2 cup of diced rutabaga along with the other vegetables. The stout adds malty, slightly bitter notes that enhance the savory elements, while the additional root vegetables create more texture and flavor complexity. Finish with a sprinkle of fresh thyme leaves just before serving for bright contrast. Serving & Pairing
This versatile vegan beef stew works beautifully as a standalone meal or the centerpiece of a comforting dinner. Serving Suggestions
This vegan beef stew actually improves with time, making it perfect for meal prep and leftovers.
- Don't rush the browning process—this is where much of the flavor develops
- Deglaze the pot thoroughly with wine or broth to incorporate all the browned bits
- For extra richness, add 1-2 tablespoons of nutritional yeast along with the flour
- If your stew isn't thickening enough, make a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Cut vegetables into similar-sized pieces to ensure even cooking
- Allow the stew to rest for 10-15 minutes after cooking to let the flavors meld even further
- For deeper flavor, use mushroom broth instead of regular vegetable broth
- The longer this stew simmers, the more developed the flavors become—patience pays off
Transform this classic vegan beef stew into something extraordinary with these professional techniques: Roasted Root Vegetable Version
Instead of adding raw vegetables to the stew, toss carrots, potatoes, parsnips, and turnips in olive oil, salt, and pepper, then roast at 425°F until caramelized (about 25-30 minutes). Add these roasted vegetables during the last 20 minutes of simmering for intense flavor contrast, enhanced sweetness, and better texture. The caramelization adds a beautiful depth that takes this stew to restaurant-quality levels. Red Wine and Porcini Elevation
Rehydrate 1/2 cup dried porcini mushrooms in 1 cup hot water for 30 minutes. Use this porcini soaking liquid (strained) plus 1 cup of full-bodied red wine in place of some of the vegetable broth. Chop the rehydrated porcini and add them along with the fresh mushrooms. This creates an extraordinarily rich, wine-forward stew with complex earthy notes that develop beautifully during the slow simmer. Guinness and Root Vegetables
Replace the red wine with 1 cup of Guinness stout (check that it's vegan) and add 1 diced parsnip and 1/2 cup of diced rutabaga along with the other vegetables. The stout adds malty, slightly bitter notes that enhance the savory elements, while the additional root vegetables create more texture and flavor complexity. Finish with a sprinkle of fresh thyme leaves just before serving for bright contrast. Serving & Pairing
This versatile vegan beef stew works beautifully as a standalone meal or the centerpiece of a comforting dinner. Serving Suggestions
- Serve in deep bowls with a sprinkle of fresh parsley or thyme for color and fresh flavor
- Pair with crusty whole grain bread or warm sourdough for dipping
- Ladle over creamy mashed potatoes or polenta for an ultra-comforting meal
- Accompany with a simple green salad dressed with lemon vinaigrette for brightness
- For a complete presentation, serve in bread bowls made from hollowed-out sourdough rounds
- Full-bodied red wines like Cabernet Sauvignon or Malbec
- Dark stout beer, particularly if you've used stout in the recipe
- Hot apple cider with cinnamon for a warming non-alcoholic option
- Dry hard cider for a refreshing contrast
- Rich black tea like English Breakfast or Earl Grey
This vegan beef stew actually improves with time, making it perfect for meal prep and leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen
- For microwave reheating, use 70% power and stir halfway through to ensure even warming
- Freeze in portion-sized containers for up to 3 months for easy future meals
- Thaw frozen stew overnight in the refrigerator before reheating
- Refresh leftovers with a squeeze of lemon juice and fresh herbs just before serving
- Repurpose leftovers into a pot pie by topping with puff pastry and baking until golden
- Calories: 310 per serving
- Protein: 16g per serving
- Fiber: 6g per serving
- Fat: 10g per serving (primarily from olive oil)
- Carbohydrates: 35g per serving
- Iron: 4mg per serving (22% DV)
- Vitamin A: 5000 IU per serving (100% DV from carrots)
- Vitamin C: 15mg per serving (25% DV)