Delicious Plant-Based Stew That Tastes Like Beef Stew

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This hearty and comforting stew offers all the flavor and texture of beef stew—without the beef.

Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 4

Why You’ll Love This Recipe

  • Budget-Friendly: Uses affordable ingredients to mimic beef stew.
  • Rich Flavor: A combination of miso, mushrooms, and seasonings creates depth.
  • Plant-Based Delight: Perfect for vegetarians, vegans, or anyone reducing meat consumption.

Ingredients for Plant-Based Stew

For the Base:

  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter (substitute vegan butter if needed)
  • 1 pound brown mushrooms, halved
  • 1 large yellow onion, diced

For the Flavor:

  • 1 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour (substitute gluten-free flour if needed)
  • 7 cups water
  • 2 tablespoons yellow miso paste
  • 2 tablespoons beef-flavored base (use plant-based bouillon for a vegan option)
  • 1 large bay leaf
  • 1 teaspoon Worcestershire sauce (vegan if needed)
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • 1 pinch cayenne pepper

For the Vegetables:

  • 4 carrots, peeled and cut into 1-inch pieces
  • 4 celery ribs, cut into 1-inch pieces
  • 4 russet potatoes, peeled and quartered

Optional Garnish:

  • 2 tablespoons finely chopped Italian parsley

Step-by-Step Instructions

Step 1 – Brown the Mushrooms

  1. Heat vegetable oil and butter in a large pot over medium-high heat.
  2. Add halved mushrooms and sprinkle with kosher salt.
  3. Cook for 5–6 minutes, stirring occasionally, until mushrooms are browned.

Step 2 – Sauté the Onion

  1. Reduce the heat to medium and stir in the diced onion.
  2. Cook for 5 minutes until the onion softens and the pot develops a browned layer at the bottom.

Step 3 – Build the Flavor Base

  1. Add tomato paste and flour, stirring continuously for 2–3 minutes to create a thickened base.
  2. Gradually pour in water while stirring to avoid lumps.

Step 4 – Add Seasonings and Simmer

  1. Mix in miso paste, beef-flavored base, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne.
  2. Bring the mixture to a simmer over high heat.

Step 5 – Add Vegetables

  1. Add carrots and celery to the pot and reduce the heat to medium-low.
  2. Simmer for 30 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6 – Cook the Potatoes

  1. Add the quartered potatoes to the pot and continue simmering for another 30 minutes.
  2. Stir occasionally, allowing the potatoes to break apart slightly to thicken the stew.

Step 7 – Finish and Serve

  1. Remove the bay leaf and adjust the seasoning with salt if needed.
  2. Turn off the heat and stir in chopped parsley for a fresh finish.
  3. Serve the stew hot with buttered bread or a gluten-free alternative.

Tips for the Best Plant-Based Stew

  • Use Brown Mushrooms: Their rich, meaty flavor mimics beef.
  • Don’t Skip the Miso: It adds umami and enhances the broth.
  • Break Up Potatoes: This thickens the stew naturally without additional flour.
  • Add Fresh Herbs: Garnish with parsley or thyme for an extra burst of flavor.

Nutritional Information (Per Serving)

  • Calories: 408
  • Fat: 15g
  • Carbohydrates: 60g
  • Protein: 13g

Health Benefits of This Plant-Based Stew

Rich in Nutrients:

Packed with vegetables, this stew provides essential vitamins and minerals.

Low in Fat:

Uses minimal butter and oil, making it a healthier alternative to traditional beef stew.

High in Fiber:

Vegetables like carrots, celery, and potatoes contribute to your daily fiber intake.

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