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    Home » Dinner » Stews and Casseroles

    Vegan Beef And Tomato (Warwickshire Stew)

    Published: Dec 8, 2021 · Modified: May 28, 2023 by Jacq · This post may contain affiliate links ·4 Comments

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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.

    close up of vegan beef and tomato Warwickshire stew in pot with black ladle.

    Vegan Beef And Tomato (Warwickshire 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.
    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.
    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.
    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.
    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!

    Recipe

    Vegan Beef And Tomato (Warwickshire Stew)

    Print Recipe
    Recreated from a traditional favourite 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.
    Perfect for soup and stew season!
    Course Dinner, Lunch, Main Course
    Cuisine British, English
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Servings 4
    Calories 394
    Author Jacq

    Equipment

    • Large non-stick soup/stew pan or similar

    Ingredients

    Sauté veggies:

    • 1 tablespoon olive oil or ½ cup of veggie stock, more if necessary

    Stew:

    • 100 grams dried soya chunks plus 2 cups/500ml of hot veggie stock for rehydrating, once soaked keep the leftover stock to make up the rest of the stock required for the recipe
    • 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

    5 minutes before end of cooking:

    • 1 tablespoon red wine vinegar

    To serve, optional:

    • 4 slices wholemeal bread or your preferred bread including gluten-free bread
    • 2 tablespoons fresh parsley more if liked
    Metric - US Customary

    Instructions

    Prepare the dried soya (TVP) chunks

    • Add the dried soya or TVP chunks to a small bowl and cover with 2 cups (500ml) of hot veggie stock. Allow to soak for at least 15 minutes.
      Drain but keep the stock to make up the rest of the veggie stock required for the stew.

    Prepare the stew:

    • Sauté the onion, potatoes and carrots in olive oil or ½ cup of veggie stock for 5 minutes over a medium heat. Stir frequently.
    • Add the soya chunks along with the garlic and cook for 1 minute. Mix through the flour and cook for a further 1 minute.
    • Next tip in the chopped fresh tomatoes and tomato puree, stir.
    • Pour in the hot veggie stock, one tablespoon of red wine vinegar, tamari and Worcester sauce. Season with salt and pepper, and add the chopped parsley.
    • Bring to a simmer and gently bubble for 30-40 minutes until everything is soft and the stew is nice and thick. Five minutes before the stew is ready add the second tablespoon of red wine vinegar, and adjust the seasoning if necessary.
    • Serve with wholemeal bread to mop up the delicious veggie stew juices, along with extra fresh parsley.

    Notes

    • Nutritional data is provided for guidance only and is not intended for a strict analysis as ingredients vary.
    • Data includes 4 slices of wholemeal bread.
    • Data includes 1 tablespoon of olive oil so if this is replaced with veggie stock the overall calories and fat content per serving will be reduced.
    • Leftover Warwickshire stew will keep fresh for up to 3 days, within a covered container, in the fridge.
    •  Or freeze for up to 4-6 months.
    • Defrost in the fridge before reheating.
    • Reheat by placing in a non-stick pot, with extra liquid if necessary, and bringing to the boil. Lower the heat and bubble for 3-4 minutes or until piping hot throughout. Stir frequently. 
    • Leftovers are delicious served over a thick wedge of bread or toast especially if the stew liquid is nice and thick.
    • Turn the vegan beef and tomato stew into a pot pie filling. Simply add the cooked stew filling to a pie dish and pop on a pastry crust. Bake until the pastry is golden and cooked. Perfect for a New Years Day dinner.

    Nutrition

    Calories: 394kcal | Carbohydrates: 65g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 519mg | Potassium: 1208mg | Fiber: 13g | Sugar: 14g | Vitamin A: 9721IU | Vitamin C: 54mg | Calcium: 194mg | Iron: 6mg

    Prepared this delicious vegan 'beef' and tomato stew?

    Do pop back and let us know how you got on. Leave us a comment below.

    Sharing a photo on social media?

    Tag us in using @traditionalplantbasedcooking #traditionalplantbasedcooking

    Take care

    Jacq x

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Nicki H

      November 15, 2022 at 9:16 pm

      5 stars
      This looks amazing!!
      I’m in the kitchen, organising ingredients as we speak while your rice pudding recipe is in the slow cooker! Your recipes look so tasty and I love the fact you’ve revamped some British comfort-food classics. I’m going to try some of the school dinner recipes this week and relive my youth 🤣
      I love the fact the recipes use straight-forward ingredients that are budget friendly and easy to find. I also love the way you’ve written your instructions; so sensible, clear and obviously created by the voice of experience. This is my new favourite go-to site for vegan recipes xx

      Reply
      • Jacq

        November 22, 2022 at 8:41 am

        Thanks so much for the amazing feedback Nicki! I love adapting British comfort food classics so I have many more waiting to be shared to the family recipe blog. Just wish there was more hours in the day! x

        Reply
    2. Stephanie

      December 12, 2021 at 9:14 pm

      5 stars
      Thanks for this recipes, which i have saved for under hungry boy fillers:) how nice to find a vegan blog by someone i can associate with. Next time I'm in warwickshire i will be looking closely at inhabitants feet

      Reply
      • Jacq

        December 13, 2021 at 12:13 pm

        LOL that did make me laugh, checking the inhabitants feet!! So glad you like the blog and recipes 🙂

        Reply

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