Vegan Beef And Tomato (Warwickshire Stew)

Name: Vegan Beef And Tomato (Warwickshire Stew)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 tablespoon olive oil (or ½ cup of veggie stock, more if necessary); 100 grams dried soya chunks; 500 grams potatoes (chopped into chunks); 200 grams carrots (chopped into thick chunks); 200 grams onions (chopped into thick wedges); 6 whole garlic cloves (sliced thickly); 400 grams tomatoes (use fresh tomatoes if available, quartered or replace with a 400g/15oz can of chopped tomatoes); 1 tablespoon tomato puree; 2 tablespoons plain flour ([all-purpose flour or gluten-free plain flour]); 1 tablespoon red wine vinegar; 1 tablespoon tamari soy sauce (or regular soy sauce); 1 tablespoon vegan Worcester sauce (or an extra tablespoon of soya sauce); 4 tablespoons parsley (chopped); 1 litre vegetable stock (use a vegan 'beef' flavour stock if available/or a gluten-free stock if necessary); 1 tablespoon red wine vinegar; 4 slices wholemeal bread (or your preferred bread including gluten-free bread); 2 tablespoons fresh parsley (more if liked)

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Recreated from the old traditional English favourite Warwickshire stew, this vegan beef and tomato stew is deliciously wholesome and satisfying especially when served with a chunk of crusty bread to mop up the scrummy plant-based juices.

Incredibly economical and packed with rich, savoury flavours but featuring simple ingredients. The whole family will love this delicious stew.

Looking for a gluten-free vegan stew? It's easy to prepare this Warwickshire stew as gluten-free just check out the recipe note section.

close up bowl of vegan Warwickshire beef and tomato stew in white bowl, salt and pepper shaker to side, featured image.

Quick Origins Of Warwickshire Stew

Warwickshire is a county located within the English west midlands. Warwickshire is famous for the historical Warwick castle which was constructed by William the conquer in 1068.

There is not much information regarding Warwickshire stew on the internet, but it likely is Warwickshire's own version of the traditional British beef stew which has been in existence in some format since at least the medieval times.

During medieval times stew was often served on old bread platters instead of plates. However the bread plates were not actually eaten and would often be fed to the poor who came by begging for food.

A fascinating fact about Warwickshire is that it is believed that the brilliant author J.R Tolkien, who lived there, was inspired to create Middle Earth and the Hobbits shire all based from the country of Warwickshire. Amazing! The hobbits likely enjoyed a meal similar to Warwickshire stew! If you have any Tolkien or hobbit fans at home they will love this stew.

This recipe evolves the classic Warwickshire stew into a bowl of vegan and plant-based tastiness that is really simple to prepare. But utterly delicious.

First the dried soya chunks are added to a small bowl and 500ml (2 cups) of hot veggie stock is poured over the chunks. The soya chunks are left to hydrate for at least 15 minutes. This step can be done a few hours in advance. Once the soya chunks are hydrated the stock is drained off but retained as it can be used to make up the 1 litre of stock required for the stew recipe.

Next the potatoes, carrots and onions are chopped into thick chunks and sautéed in either one tablespoon of olive oil or half a cup of veggie stock for 5 minutes. The garlic slices are chucked in along with the drained soya chunks, and cooked for a minute or so.

The plain flour is stirred through the veggie mix and cooked for a further minute before the tomato puree and chopped fresh tomatoes are added. Everything is given a good stir.

Next the hot veggie stock is poured in along with the tamari soya sauce, vegan Worcester sauce, and one tablespoon of red wine vinegar. The chopped parsley is also chucked in. And everything is seasoned with salt and pepper.

All that is left is for the vegan beef and tomato stew to bubble away nicely for 30-40 minutes just until all the veggies are nice and soft, and the stew is deliciously thick and rich. A few minutes before the end of cooking add the extra tablespoon of red wine vinegar and adjust the seasoning if necessary.

Serve with thick slices of your favourite bread to mop up all those tasty veggie juices. So satisfying and yummy.

How To Prepare Vegan Beef And Tomato Warwickshire Stew

dried soya chunks in bowl. — **Add the dried soya chunks to a bowl and pour over hot vegan stock.**

**Allow to sit and hydrate for at least 15 minutes.**

**Drain the liquid but reserve as it can be added to the stock required for the stew.**

dried soya chunks soaking in veggie stock in bowl. — **Add the dried soya chunks to a bowl and pour over hot vegan stock.**

**Allow to sit and hydrate for at least 15 minutes.**

**Drain the liquid but reserve as it can be added to the stock required for the stew.**

chopped potatoes, carrots and onion in pan with wooden spatula. — **Sauté the chunky potatoes, carrots and onions in either one tablespoon of olive oil or half a cup of veggie stock.**

**Chuck in the soya chunks and thick sliced garlic.**

soya chunks and garlic added to chopped veggies in pan with wooden spatula. — **Sauté the chunky potatoes, carrots and onions in either one tablespoon of olive oil or half a cup of veggie stock.**

**Chuck in the soya chunks and thick sliced garlic.**

plain flour added to veggies in pan for the vegan beef and tomato stew. — **Stir through the plain flour and cook for a further minute.**

**Mix through the fresh chopped tomatoes and tomato puree.**

fresh chopped tomatoes added to veggies and potatoes in soup pan. — **Stir through the plain flour and cook for a further minute.**

**Mix through the fresh chopped tomatoes and tomato puree.**

vegan stock and chopped parsley added to the beef and tomato stew in pan. — **Pour in the hot vegan stock along with the vegan Worcester sauce, tamari soya sauce, one tablespoon of red wine vinegar.**

**Season with salt and pepper.**

**Chuck in the chopped parsley.**

**Bring to the boil and simmer for 30-40 minutes until the chunky veggies are soft and the gravy is rich and thick.**

**Before serving mix through the second tablespoon of red wine vinegar, adjust the seasoning and serve with extra parsley.**

vegan Warwickshire beef and tomato stew ready to serve with black soup ladle. — **Pour in the hot vegan stock along with the vegan Worcester sauce, tamari soya sauce, one tablespoon of red wine vinegar.**

**Season with salt and pepper.**

**Chuck in the chopped parsley.**

**Bring to the boil and simmer for 30-40 minutes until the chunky veggies are soft and the gravy is rich and thick.**

**Before serving mix through the second tablespoon of red wine vinegar, adjust the seasoning and serve with extra parsley.**

Recipe Notes And FAQS

How do I store leftover vegan beef and tomato stew?

Leftovers can be stored in the fridge for up to 3 days within a covered container.

Or frozen for up to 4-6 months.

How do I reheat leftover vegan beef and tomato stew?

Defrost leftovers in the fridge. Reheat by placing in a non-stick pot, along with extra liquid if necessary, and bring to a simmer. Reheat gently for 3-4 minutes until piping hot throughout. Stir frequently.

What can I serve with Warwickshire stew?

A few suggestions:

* thick noodles

* your favourite rice

* quinoa

* pearl barley

* wheat or rye grains

* buckwheat

* quick 3 ingredient dinner rolls

* bread rolls/buns/baps or if your from Warwickshire a roll is actually termed a batch!

* 3 ingredient flat breads

* a wedge of traditional Irish soda bread

* traditional Scottish oatcakes

* saltine crackers

* vegan garlic bread

* American biscuits

* plain scones

* add some fluffy dumplings, following the method used in the recipe vegan beef stew and fluffy dumplings

* vegan sour cream

* tomato or brown ketchup

Can I prepare Warwickshire stew as gluten-free?

Yes!

Simply choose a gluten-free vegan stock and use gluten-free plain flour as the stock thickener.

Tamari soya sauce is usually gluten-free but check that the vegan Worcester sauce is free of gluten ingredients.

The Worcester sauce can be replaced with an extra tablespoon of Tamari if necessary.

Also ensure that your soya or textured vegetable protein chunks are free of gluten ingredients, which they generally are.

Can I make any substitutions or changes?

A few ideas:

* instead of dried soya or textured vegetable protein chunks use any meat-free pieces available either dried, fresh or frozen. Chopped up cooked vegan sausages would also work. Add cooked vegan sausages or similar about 10-15 minutes before the end of the stew cooking just to heat them through to piping hot.

* or replace the meat-free pieces with a can of beans such as cannellini, kidney or butter beans.

* chunky mushrooms would also be a tasty meat-free pieces alternative

* switch out the white potatoes for sweet potatoes

* add a couple handfuls of chopped kale about 10-15 minutes before cooking finished

* use dried parsley instead of fresh

More Delicious Vegan Stews To Discover:

Vegan creamed beef and barley stew

Vegan chicken stew and dumplings

Vegan Irish stew

Traditional Scottish vegan stovies

Traditional Irish vegan corned beef and cabbage stew

stew pot filled with vegan Warwickshire stew, pot sitting on wire cooling rack with red striped tea towel, black ladle inside pot. — **Dark, rich, savoury sauce full of umami yumminess.**

**Don't forget to scrape all that concentrated flavour off the side of the pot back into the stew!**

**Yum. Pass the spoon!**

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