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–+ servings
Rich brown stew with lentils, potatoes, carrots and kale.
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4.85 from 13 votes

Vegan Beef Stew

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 283kcal
Author: Debra Klein

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

NO ALCOHOL SUBSTITUTION FOR WINE: substitute a combo of balsamic vinegar (1-2 Tablespoons) + water to equal ½ cup.
GREENS: I used curly green kale. You could also use red kale, lacinato kale, collard greens, chard, spinach or bok choy. Roughly chop and stir in at the end of cooking until just wilted.

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

Serving: 1g | Calories: 283kcal | Carbohydrates: 45g | Protein: 12g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 233mg | Fiber: 13g | Sugar: 10g