This Vegan Beef Stew is a thick, savory plant-based broth loaded with mushrooms, potatoes, carrots, and tender vegetables that mimic the heartiness of traditional beef stew. A 45-minute simmer creates a deeply flavored, comforting winter meal.
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In a Dutch oven or other heavy pot, heat the olive over low heat. Add the garlic and onion and saute for 4 to 5 minutes until they begin to soften. Add the celery, carrots, potatoes, green beans, peas, tomato paste, mushrooms, diced tomatoes, and Vegetable stock (or water) and bring to a boil. Once boiling, reduce down to a summer. Add the Worcestershire sauce, Herbes de Provance, bay leaves, and stir well to combine.
Cover the pot and simmer stew on low for 45 minutes until the vegetables are tender.
In a mason jar, add the 2 tablespoons of corn starch, and add 2 tablespoons of cold water. Seal jar with airtight lid and shake well to combine. Add this cornstarch mixture into the stew. It will thicken the broth.
Serve over pasta, rice, or with a side of focaccia or crusty sourdough.
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat; add a splash of water if the stew has thickened too much during storage.
Dutch oven or heavy-bottomed pot with lid · Mason jar with airtight lid
Yes. Make the stew up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over low heat, stirring occasionally. Do not add the cornstarch thickener until just before serving.
Omit mushrooms or replace with 8 ounces diced eggplant, extra potatoes, or 1 cup cooked lentils for additional umami and substance.
Follow step 3: mix 2 tablespoons cornstarch with 2 tablespoons cold water in a jar, seal, shake, and stir into the simmering stew. Simmer 2–3 minutes to fully thicken.
Yes, if you use vegan Worcestershire sauce certified gluten-free and confirm your vegetable stock is gluten-free. All other ingredients are naturally gluten-free.
Regular Worcestershire contains anchovies, so no—use vegan Worcestershire to keep the recipe plant-based.
