Vegan traditional British beef stew is a bowl of satisfying plant-based goodness.
Each spoonful packs a flavour punch of rich savoury tomato-paprika gravy. This recipe is incredibly easy and quick. And uses everyday ingredients.
Add this tasty stew to your regular meal plan. You'll be glad you did!
Origins of stew
Since ancient times all civilizations and cultures have appreciated hearty bowls of hot stew. And its easy to see why as this delicious meal is filling, budget-friendly, and simply prepared in one-pot.
The ancient Romans had recipes for stews. And stew recipes have been located within Medieval French recipe books dating back to the 14th Century.
Most old stew recipes contain meat but it was likely that poorer communities would not have been able to afford meat for the stew-pot on a regular basis.
In my opinion stews that are packed with plant-based goodness are way tastier.
I love that preparing stews is so time saving as its quick to just bung everything together and then leave it to do its own thing.
Which leaves us more time to get all the other hundred-and-one things we usually need to get done.
This vegan beef stew recipe is gluten-free as I have used Marigold stock cubes which are gluten-free and Doves Farm gluten-free plain flour.
If you don't need this recipe to be gluten-free then just use whatever ingredients you have to hand at home. Plain, all-purpose or wholemeal flour will work just as well.
Textured vegetable protein (TVP) or soya chunks
I use soya chunks, also known as textured vegetable protein (TVP) which are widely available in the UK. Many supermarkets stock these protein packed pieces, as well as most wholefood stores and health shops. In the US soya curls are a good replacement if soya chunks are hard to locate.
TVP is generally a one ingredient product and is prepared with defatted soya flour. Although some TVP packs have already been pre-flavoured. TVP is most commonly available as dried mince or chunks. As the TVP is dried a pack can be used for 3-4 different meals making this ingredient amazing value.
TVP is a valuable source of complete protein, iron, fibre and other nutrients. Even better is that TVP provides no fat, cholesterol, and is low in sodium.
My stew recipe works fine without initially hydrating the TVP. But if preferred the TVP can be soaked in boiling water, to cover, for 30-60 minutes before using.
A teaspoon of vegetable extract/marmite added to the water can help flavour the pieces as TVP does not have an actual taste but instead soaks up the flavours of whatever dish its added to. Drain the water before using or use the water as part of the veggie stock.
How to prepare vegan traditional beef stew:
Season with salt and pepper to taste.
A wedge of crusty bread for dipping is a must!
Recipe Notes
Transfer leftovers to a saucepan, add a little extra water or veggie stock if necessary to loosen up the gravy, and reheat gently to a simmer.
Heat for a few minutes, stirring frequently, until piping hot throughout.
Or place the stew in a pie dish, top with vegan puff pastry and bake according to the pastry package. I often do this for our New Years Day dinner to replace the traditional Scottish steak pie dinner.
Suggestions:
* quick dinner rolls
* Irish soda bread
* 3 ingredient flatbreads
* plain scones
* crusty bread
* crackers
* traditional Scottish oatcakes
* American biscuits
*cornbread
* creamy polenta
* mashed sweet potatoes
* mashed turnips/swede/rutabaga
* mashed celeriac
* mashed cauliflower
* steamed green veggies
* steamed or boiled peas
* a fresh mixed salad
* a tray of roasted veggies
* couscous
* rice
* cauliflower rice
**For a fluffy vegan dumpling recipe check out my vegan beef stew with fluffy dumpling post**
Yes of course!
It's your dinner so feel free to replace any of the ingredients with what you have to hand.
This stew is versatile and any of the veggies can be replaced. However the carrot and celery do add lots of flavour so do consider how substitutions will change the flavour profile of the stew.
A few ideas:
* switch out the celery for leeks or extra onion.
* swap the onion for shallots or dried onion powder.
* instead of flour use vegan gravy powder.
* replace the individual herbs for mixed herbs.
* switch out the passata for a can of chopped tomatoes.
* instead of dried soya chunks use a fresh or frozen vegan meat alternative such as pieces, chunks, sliced vegan sausages, etc
* or replace the soya chunks with a can or two of beans, such as kidney, butter or cannellini beans.
* use regular soya sauce instead of tamari.
Yes! A few ideas:
* add some chopped fresh or frozen greens about 5-10 minutes before cooking ends.
* add a drained can of beans such as butter beans, cannellini, borlotti, or haricots.
* a chopped sweet potato
* any root vegetable
* chopped parsley added as a garnish
* a teaspoon or two of nutritional yeast flakes scattered over each serving. my son particularly loves the flavour nutritional yeast adds.
* tomato ketchup or brown sauce if liked after the stew has been ladled into serving bowls.
* Turn this stew into a yummy hotpot by topping it with mashed potato, sweet potato mash, or even a cauliflower mash. A root vegetable mash is particularly yummy. Use my Vegan Wartime Champ recipe as a delicious topping. Bake in the oven at about 180 Fan/200 Celsius/400 Fahrenheit/Gas 6 or put under a grill, until the topping is crisp and golden.
* For a vegan beef pie top the stew with vegan puff pastry or a homemade wholemeal shortcrust pastry.
* If you have some individual mini pie dishes then use these to make cute little pot pies. My kids love hotpots and pot pies served individually.
Making your own stock can be as easy as saving all your vegetable and potato cooking water and using this in place of stock. Or use the reserved cooking liquid as the basis for your veggie stock by adding stock powder, bouillon paste or cubes.
Its super easy, saves money and reduces food waste.
Take your stock one step further and keep all your vegetable peelings, scraps, leaves, stalks, roots etc., and simmer these with 2-3 litres of water for up to an hour. For extra savoury flavour add some peppercorns, fresh herbs, a couple of bay leaf's, or dried herbs.
After about an hour of gentle simmering strain the stock through a sieve or colander.
Cool and then place in the refrigerator for up to 5 days.
Alternatively, after cooling, pour into a large freezer bag, or a few smaller bags, or a container, and freeze until required. The stock should be fine for at least 6 months.
Vegetable stock can also be frozen in ice-cube trays and popped out once frozen and added to a freezer tub or bag.
I like to keep a large freezer-proof bag in my freezer where I add vegetable scraps each day and make stock when I take the notion.
More Tasty Easy Vegan Stews
Vegan Beef Stew With Fluffy Dumplings
Vegan Creamy Cashew, Lentil, and Roast Cauliflower Moroccan Stew
Vegan Traditional Scottish Stovies
Vegan Traditional Beef Stew
Equipment
- Large non-stick saucepan/ stock pot/ soup pan/casserole pan
Ingredients
- 1 medium onion rough chopped.
- 4 cloves garlic fine chopped or minced. Or use 2 teaspoon of garlic powder.
- 3 medium carrots thick sliced ½-1 inch chunks.
- 3 stalks celery thick sliced.
- 450 gram potatoes halved or quartered into large chunks,
- 100 gram dried soya chunks otherwise known as textured vegetable protein (TVP). Alternatively use soya curls. If using a fresh alternative use about 300 grams.
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoon paprika either smoky, sweet or ordinary
- 1 teaspoon onion powder
- 2 tablespoon gluten-free plain flour or plain flour/all-purpose flour
- 1 tablespoon tomato puree paste
- 250 millilitres tomato passata or 1 400g/14oz can chopped tomatoes
- 2 tablespoon soya sauce Use Tamari soy sauce if your recipe needs to be gluten-free.
- 1.5 litres vegetable stock
- 1 tablespoon red wine vinegar
Instructions
- Add the veggies, potatoes and soya chunks to the pan.
- Mix through the spices, herbs and flour.
- Pour in the veggie stock, soy sauce, passata and tomato puree. Give everything a good mix.
- Bring to the boil, turn the heat to low-medium and simmer for 30 minutes.Turn the heat to low.Add the red wine vinegar and give the stew a good stir. The stew will be getting thicker so check frequently that it is not sticking to the pan.
- Simmer for another 10-15 minutes. Stew is ready when the gravy is thick and rich, and the potatoes are soft.Check the seasoning, add salt and pepper if desired.
Notes
- Leftover stew will keep fresh for up to 3 days, within a covered container, in the fridge.
- Leftovers can be frozen for 3-4 months. Defrost before reheating.
- Reheat leftovers in a pan by adding a little water or veggie stock to loosen up the gravy if its gotten too thick, and gently bringing to a simmer. Heat until piping hot throughout, stir frequently to prevent sticking to the pan.
- This recipe is perfect for batch prepping.
Jessie
I love beef stew and this sounds like an amazing vegan option. Saving this one to try.
Thanks for saving the recipe. Hope you enjoy 🙂
Sharon
This is a hearty and delicious meal that is great for meatless Mondays. The broth is so full of flavor.
Absolutely perfect for meatless Mondays and hopefully lead to more meatless days! I love the broth flavour also especially dipping some crusty bread into it. So good!
Anjali
I love how you made this traditionally meat heavy stew totally plant based! This looks so warming and delicious - can't wait to try it soon!
Thanks! No-one will miss the meat with this savoury stew that's for sure!
Vicky
What a great recipe for a vegan alternative for beef stew. Love it!
Thanks so much. Happy you love the vegan stew 🙂
Beth
What a lovely and very comforting stew! My hubby and I absolutely enjoyed this stew a few nights ago! Such a tasty and great stew!
That's so good to read that your family enjoyed the stew so much!