A thick and hearty vegan beef stew recipe makes a hearty meal that your family will love! This tasty stew is filled with potatoes, carrots, peas, and beef seitan, and it tastes amazingly similar to traditional beef stew.
Make the vegan beef seitan or use premade beef-flavored seitan, beefless tips, or rehydrated soy curls.
Peel and dice 1 medium onion, then drizzle 2 tablespoons of oil in the bottom of a large pot and saute the diced onions over low heat.
While the onions are cooking, peel and dice the carrots and celery and toss them into the pot along with salt, oregano, thyme, and black pepper. Turn up the heat to medium-high and stir for 2 more minutes.
Add 6 cups of water or low sodium vegetable stock, soy sauce, and tomato paste.
Peel and dice 6 cups of potatoes and add them to the stew then bring to a slow boil and let it simmer for 30 minutes.
In a cast-iron skillet or heavy-bottomed frying pan, saute 4 cups of cubed vegan beef in 4 tablespoons of oil until it's slightly charred on all sides. Then sprinkle your meat substitute with 1/3 cup of flour until it's well coated.
Once the potatoes and veggies are tender, add the flour-coated faux meat to the stew and stir well until the stew thickens. Add 1/2 cup of dry red wine along with the "beef" if desired for more flavor.
Notes
If using Butler Soy Curls - rehydrate 2 cups of the soy curls in 2 cups of vegan beef flavored broth, then saute as you would the vegan beef.
You can also thicken the stew with starch instead of flour. To do this mix 2 tablespoons of cornstarch or potato starch in 1/4 cup of cold water. Mix it until it dissolves, then add it to the hot stew towards the end of cooking. Stir well until smooth and thick.