A vegan beef stew recipe that is rich and satisfying…loaded with umami flavor, and easy to make! This beefless beef stew makes the perfect cozy dinner with all the flavor you’d expect from a traditional beef stew.
This post has been updated from the original posted September 25, 2018.
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Where’s the beef? Remember how funny those commercials were for that fast food hamburger chain? Well, this hearty vegan stew is no joke, and just the healthy comfort food you’re craving.
You won’t find any meat substitutes in this easy vegan stew…just real whole foods! I’ve added plant based protein rich lentils, delicious homemade vegetable stock, hearty potatoes for a satisfying and cozy vegan beef stew that’s sure to be a crowd pleaser.
Why you’ll love this recipe
- MEAL PREP FRIENDLY: Easy to make ahead and reheat throughout the week. Plus it’s thermos friendly for brown bag lunches. See the tips of my easy vegetable broth recipe to make that ahead as well.
- BUDGET FRIENDLY: Much less expensive than traditional beef stew. Wholesome fresh root veggies plus pantry staples are inexpensive and satisfying.
- SIMPLE: I use my dutch oven for a one pot meal with easy clean up!
- DELICIOUS: A meatless entree that’s super satisfying with rich flavor
- WARMING: This vegan stew recipe is just what you’re looking for in the colder months to warm you from the inside out!
Ingredients and Substitutions
- Lentils: A plant based source of protein that’s budget friendly and also loaded with fiber, calcium, potassium and iron. I like the small black beluga lentils in this recipe because they hold their shape well. You could also use french green lentils or even brown lentils.
- Potatoes: I used yukon gold potatoes, but sweet potato, russet potatoes or whatever kinds of potatoes you have will also work well in this hearty stew.
- Onion: I love how the caramelized chopped onions give off a rich flavor…but you could get the same result with leeks, red onion, fennel or shallots. Scallions or chives can also add flavor, but I would add them at the end of the cooking with the greens.
- Garlic: Make sure to chop your garlic at least 10 minutes before cooking to release the anti-inflammatory allicin.
- Vegetable broth: It’s easy to make your own homemade veggie broth, and keep it in the freezer for when you need it. If you buy store bought, be sure to read the label carefully and buy a brand that doesn’t have added vegetable oil or too much sodium.
- Red wine: Substitute 1-2 Tablespoons balsamic vinegar plus water to equal the ½ cup red wine.
- Vegan worcestershire: Easy to find at your local grocery store or you could substitute with soy sauce or miso paste.
- Arrowroot powder: This is a healthier alternative to the cornstarch slurry to thicken the stew.
How to make it
Prep the veggies before you begin for a smoother process. Dice onions, carrots, celery and roughly chop potatoes. Mince or press garlic. Roughly chop greens.
Use a dutch oven or large pot that is oven proof.
Saute diced onion and celery in veggie broth or olive oil, over medium heat until translucent.
When vegetables have begun to soften, add the spices.
Now add dry lentils and garlic. Stir well, adding another tablespoon of broth or water if pan as become dry.
Make a slurry with arrowroot powder and water.
Whisk in the tomato paste until a uniform consistency.
Next, stir in the chopped carrots and potatoes and mix well. Then, use the wine (or substitute with balsamic vinegar and water) and vegan worcestershire sauce to deglaze the pan, scraping up any bits that are sticking to the bottom. Stir the slurry/tomato mixture into the pot.
Pour in the vegetable broth. If there isn’t enough liquid to cover all the veggies, use more broth/water until it’s all submerged.
Mix well. Then cover the pot and place in a preheated 300 degree oven for 40 minutes.
After 40 minutes, remove from oven. Stir well, adding more broth if needed. Check veggies and lentils, putting back into oven for as much as 20 more minutes until everything is tender and stew has thickened.
Stir in the kale. It will wilt a bit as it soaks into the hot stew. Sprinkle with fresh parsley if desired. Taste for seasoning. Add a splash of balsamic vinegar, a pinch of crushed red pepper or a sprinkle of salt as desired.
Debra’s Pro Tips
- Enjoy this vegan lentil stew warm. Serve with a simple green salad and some cornbread.
- This easy vegan beef stew would be perfect served with Irish Soda Bread for St. Patrick’s Day….or really any day!
- Saute portobello mushrooms with the onions and celery for an even meatier vegan stew.
- Take leftover stew with you in a thermos! Pour boiling water into the thermos to heat it while you reheat the stew. Then, discard the water and fill the thermos with warm stew.
- Add in additional root vegetables like parsnips, turnips or radishes.
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📖 Recipe
Vegan Beef Stew
Equipment
Ingredients
- 1 large yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic
- 1 cup small black lentils
- 1 teaspoon Italian spices
- ½ teaspoon sea salt
- Pinch of cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 2 large Yukon gold potatoes chopped
- 3 large carrots chopped
- ½ cup red wine*
- 1 teaspoon vegan Worcestershire sauce
- 2 teaspoons arrowroot powder
- ½ cup warm water
- 3 Tablespoons tomato paste
- 4 cups veggie broth
- 1 cup chopped greens
Instructions
- Preheat oven to 300
- Heat an oven-proof large pot or dutch oven over medium heat. Swirl in 2 Tablespoons olive oil or veggie broth and then add the chopped onion and celery. Saute until translucent and then add the garlic, spices and the lentils. Stir well to coat and then cook for 1-2 minutes.
- Pour in the wine and Worcestershire, using it to deglaze the pan and scrape up any bits that have stuck to the bottom of the pot.
- Stir in carrots and potatoes and let cook while you make the tomato mixture.
- Whisk together arrowroot powder with warm water, and tomato paste until well mixed. Stir mixture into pot and then add the veggie broth. If liquid doesn’t completely cover all veggies, add more broth or water until it does.
- Cover pot and then transfer to preheated oven. Cook, covered, for 40 minutes.
- Uncover, stir well and then cook for another 20 minutes, until potatoes and carrots are soft. If there isn’t enough liquid, add more broth or water.
- Remove from oven, and stir in greens to wilt.
- Serve warm.
Notes
MEAL PREP AND STORAGE
- SERVE: Serve with a simple arugula salad or coleslaw. Vegan dinner rolls, cornbread or irish soda bread would also be delicious with this vegan lentil stew.
- PREP AHEAD: This hearty vegan stew reheats like a dream, so make it for part of your weekly meal prep.
- STORE: Store in the fridge in an airtight container for 5 days.
- FREEZE: Freeze in individual portion sizes in freezer safe containers for up to 3 months.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
I love beluga lentils…and they are perfect in this recipe. With comfort food season just around the corner, food in a bowl is what I want. Wrapping my hands around a nice hot “mug” of soup, chili or stew will be a staple in my kitchen during the winter months. This is such a budget-friendly recipe that even meat lovers would devour.
Debra Klein
I completely agree….and so does hubby who loves a “real beef” stew….and gave this a two thumbs up!
Amanda
There’s a ton of plant-based foods that have protein in them, I think people forget that. Personally, I am not vegan, nor do I ever plan to be, but I don’t eat beef (or pork). I still crave the beef stew I used to make in the past, and thought I may never have it again….but then I saw this and realized that I can still get my stew without needing the beef for flavor because there’s plenty of flavor in everything else. I will definitely, definitely be trying this soon. In fact, I will probably buy what I don’t already have in my pantry today!
Debra Klein
There are so many people out there who feel exactly as you do. I think you will love this recipe.
Carmy
This looks delicious Debra! I love that you left out the beef. The lentils are so filling that it’s the perfect substitute for beef that I doubt a ton of people will even notice the missing beef! I can’t wait to try this.
Debra Klein
You’ve got that exactly right. Totally satisfying and the flavor is spot on for beef stew as well.
Stef
We had a stew just like this, this week! Funny timing! I loved looking through your recipe to see things we could change in our recipe for next time. I really like how you used turmeric. I want to try that.
Debra Klein
Turmeric is a natural anti-inflammatory so I like to add it as often as it makes sense.
Tina
I’ve never seen those small black lentils. I will have to keep my eye out for them. I love how hearty this looks and of course the vibrant colors of the carrots and greens. Saving this recipe, it looks great!
Debra Klein
I prefer the smaller lentils in many recipes. You can find them at most grocery stores. Sometimes they are labeled beluga lentils.
Sarah
I’m not vegan, but I do love including a lot of vegan options in our diets! This looks so rich and filling– and perfect for fall. It’s been cold and rainy here- I need a good “sticks to your ribs” type soup like this!
Debra Klein
You’ve described this dish perfectly! I have served it to many meat eaters with rave reviews. Hope you enjoy it as much.
Amanda
What a hearty and cozy stew! I love anything with lentils. They’re so satisfying and have such great nutritional benefits. I can’t imagine that anyone would miss the beef in a stew like this! Such a perfect way to warm up on a chilly night.
Debra Klein
Exactly what we are craving on one of those blustery nights.
Tracy Koslicki
With a recipe this good – no one is asking where’s the beef! It’s hearty and flavorful enough without it. Perfect for the winter!
Debra Klein
Right? So tasty and satisfying, nobody is asking for something different.
Marisa Franca
What a heart-warming dish. This stew would be totally satisfying and we wouldn’t miss the meat. We just recently have discovered an appreciation for lentils — now we really like having them at least once a week. You don’t have to be a vegan to appreciate a meatless dish. I’m pinning.
Debra Klein
You’re onto something there! Lentils are so universal and have so many health benefits.
Dana
What a fabulous idea! This is so perfect for those cooler days when you want a big warming bowl of stew, but are trying to eat less meat. This is so hearty. Who needs beef?
Debra Klein
My thoughts exactly….who needs the beef?
Donna
With something this hearty and comforting who needs the beef? The lentils here work perfectly, and for some reason its something my kids always request with this dinner, so this is a winner in this house.
Debra Klein
Awesome…and terrific that your kids play a role in healthy menu planning.
Tina
This looks like a wonderful and filling comfort food dinner that would so easy to make ahead! I’ve being looking for a great lentil-based stew that I could make that would satisfy my family while skipping the meat. I love that it’s fresh and uses whole foods. Thanks for the great recipe!
Tina - Monday is Meatloaf
This looks like a wonderful and filling comfort food dinner that would so easy to make ahead! I’ve being looking for a great lentil-based stew that I could make that would satisfy my family while skipping the meat. I love that it’s fresh and uses whole foods. Thanks for the great recipe!
Debra Klein
Exactly what I was thinking when I created this recipe!!
Christine
I haven’t made the recipe yet but I’m really excited about it! I’m curious though, what do you think about substituting beans for the lentils? Like a black bean or some heirloom beans?
Debra Klein
Sounds great. Maybe go for a kidney bean or pinto bean….for color? I haven’t tried it with beans, but it should work well…and all the yummy stew flavors will be there. Let me know how it works out.
Taleen | Just As Tasty
This stew looks so delicious and comforting! Definitely pinning to try this as soon as the weather cools down here. Thanks!
Debra Klein
Excellent. You’ll be making this one on repeat all through fall and winter.
Alexandra
There’s no need for meat when you have a dish as hearty as this. Love lentils!
Debra Klein
Right? This one is hearty, satisfying and oh so tasty too!
Kay
Who needs beef in their stew with this recipe, I love meat but I found the lentils soak up the flavouring so much better! I used sundried tomato puree for a extra bit of richness! And served with a crusty baguette!
Debra Klein
Just the way I feel….the flavors are so rich, and I’ll have to try adding some sun dried tomatoes next time.
Amy
Oh what a great recipe it was! My family loved it. We’re not vegan but we do love our vegetables!
Debra Klein
Excellent! You don’t need to be vegan to enjoy more veggies!
Sarah James
What a delicious looking stew, it really does look like a beef stew. I cook with green lentils but I haven’t come across black lentils before. They’re on my shopping list so i can try your recipe.
Debra Klein
They tend to hold their shape a bit better….that is why I like them for this recipe…but if you have green, use green. It will still be delicious.
Chef Dennis
Hmmm yum! This Vegan No Beef Stew is making me super hungry.
Debra Klein
It has that effect!
Sue
This looks so good! I need to find some black lentils so I can give it a try. I love beef stew but have really cut down on my beef consumption. This looks like such a great revision of that classic!
Debra Klein
You got that exactly right! Lentils are awesome to keep in the pantry. There’s so much you can do with them…..everything from healthy appetizers to salads.
Leslie
Great Vegan No Beef Stew recipe! Sure to satisfy all those cravings!
Emily Flint
Made this for my vegan friend that visited and it was a hit! What a great recipe.
Andréa janssen
I always love new variations on known recipes. And this recipe is great when you don’t want to eat meat. I love the spices and flavors which give it that comfort food feeling.
Estelle Forrest
what a great combo of flavors. Very warm and homey for the fall
Christina
I would love a substitution for the red wine and worchestershire sauce that is not vinegar. I must avoid fermentation and yeast, so all of these ingredients are out, as is yeast extract. Maybe up the tomato paste, broth, and increase the measurements of the spices from 1/2 teaspoon to 1 teaspoon? Would I need something acidic like lemon juice? What do you think? Any other suggestions?
Debra Klein
That’s a great question…most of the items I can think of are fermented (miso, tamari, coconut aminos….). Maybe up the paprika and salt…and you can do that at the end, tasting as you go. You can increase the amount of garlic or onions to add additional flavor too. Lemon juice sounds like it would be a strong flavor, but maybe lime juice or even a squeeze of orange would work. I think some mustard powder would add great flavor. Keep me posted…I’d love to hear what you did and how it turned out.
Sandy
This looks really good! I don’t have a dutch oven, or really any pots that can go into the oven. Would I be able to make in the instant pot?
Debra Klein
You can make this on the stovetop in a soup pot. Instead of putting in the oven, turn down to low heat, cover and cook for 45 minutes, stirring occasionally. If potatoes, carrots and lentils aren’t fully cooked, return to low heat for another 15-20 minutes. I’m sure you could do this in the instant pot, but I haven’t tried it so I don’t know the timing.
Marguerite LaDue
You nailed this! Absolutely delicious. I’ve made other versions before and they were tasteless. I added 8 oz of cremini mushrooms and at the end a cup of peas along with a cup of curly kale. Flavorful, hearty, and great texture. Thank you Debra! I really love your recipes…especially your cookies :-))
Debra Klein
Thank you Marguerite…and those additions sound terrific.
Chana
How many mushrooms would you add?
I think I’ll also add some frozen thawed peas right at the end of cooking.
Debra Klein
Peas would be a terrific addition. For the mushrooms, I often do about 1 cup chopped portobellos.