This post contains affiliate links.

Ready in under 30 minutes, this vegan beef stew is an easy winter weeknight dinner that the whole family will love. It’s a hearty, savory meal made with loads of veggies, red wine, seasonings galore, and vegan “beef”!

A bowl of vegan beef stew surrounded by various stew ingredients
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

The days may be getting warmer (who doesn’t love those warm day teasers in the late winter?), but that doesn’t mean we can’t still enjoy a hearty, warm stew served right off the stove!

This vegan beef stew encompasses everything dreamy about a veggie-filled meal. It features loads of potatoes, carrots, and flavorings, and is made complete with plant-based “beef” pieces that take this dish up a notch!

This vegan beef stew stores well and is great for meal prepping for the week ahead. Plus, it’s ready in only 30 minutes, making it a relatively quick dish to prepare. Here’s how it’s done!

Reader rating

★★★★★

“Just made this, it’s on the stove simmering after finishing touches. Looks and smells amazing! Taste tested so far and flavor is spot on 😁👍 can’t wait to eat a big bowl of it with some yummy crusty bread” —Nikky

Add your review

A close-up view of a wooden spoon in a bowl of vegan beef stew

Here’s what you’ll Need

The magic in making vegan beef stew is in the flavorings. After adding the veggies, “beef,” and potatoes, we’ll add rosemary, thyme, garlic, and additional optional enhancers for a hearty stew that’s both filling and delicious. Jump to the recipe card for the quantities.

  • “Beef”: Sometimes, shortcuts are just the best way! We’ll be using Gardein Beefless Tips as the “beef” in this stew.
  • Flavor Veggies: Dice up a red onion, celery, carrots, and a few garlic cloves. These will provide a flavorful base to our stew!
  • Flour: Next, all-purpose flour will be used to thicken the stew.
  • Broth: Veggie broth will add the liquid component. For an even beefier flavor, use the Better Than Bouillon No Beef Base.
  • Red Wine: Next, include 1 cup of red wine. A dry blend is best!
  • Potatoes: To add a bit of heartiness, chop Yukon gold potatoes into bite-sized pieces.
  • Flavor Enhancers: Tomato paste adds umami, while thyme and rosemary add much needed herby elements to the mix. You can also throw in optional flavor enhancers, like a dash of marmite and/or liquid smoke.
  • Peas: Brighten it up with frozen peas at the very end.
A bowl of vegan beef stew surrounded by various stew ingredients

How to make beefless stew

Your beef stew recipe will be ready in only four simple steps. Begin by cooking the Gardein tips, and then heat the veggies! From there, add the rest of the ingredients as directed until your stew begins to form. This is just an overview. Jump to the recipe card for full instructions.

Step 1: Cook the Beefless Tips
Heat the olive oil in a large skillet over medium/high heat. Add the beefless tips, cooking until they turn golden brown on the outside, about 10 minutes.

A skillet filled with Gardein beefless tips

Step 2: Heat the Veggies
While the “beef” cooks, heat the remaining oil in a large pot over medium heat. Add the diced onion, celery, carrots, and garlic, cooking until the onion turns translucent and the veggies are vibrantly colored, about 5 minutes.

A large pot filled with olive oil and diced red onion, celery, and carrots

Step 3: Create the Stew
Sprinkle the flour over the vegetables and stir to evenly coat them. Slowly pour in the broth, stirring as you add it, and then add the wine. Increase the heat and bring the mixture to a gentle simmer – this should slightly thicken the stew. Add the potatoes, tomato paste, and herbs.

A large pot filled with cooked veggies coated in a layer of flour
Pouring red wine into a large pot filled with vegetarian beef stew ingredients
Cover the pot and let it simmer until the potatoes are fork-tender, about 15 minutes.

Step 4: Add the Rest
Stir in the cooked “beef”, peas, and optional flavor enhancers. Season to taste with salt and pepper. Serve warm with love!

A large pot filled with vegetarian beef stew ingredients, including cooked beefless tips and frozen peas

meal prep the stew

This stew stores amazingly, which means one thing – it’s great for creating a double batch and saving some for later (hellooooo meal prep)! It can be stored in the fridge (up to 5 days) or freezer (2 to 3 months).

A ladle scooping a spoonful of vegan beef stew from a large pot

try these soups next

Or if you’re hungry for more Irish inspired recipes, you’ll love this Vegetarian Shepherd’s Pie (no lentils)!

A bowl of vegan beef stew surrounded by various stew ingredients
A ladle holding chunks of vegan beef, carrots, potatoes, and peas hovers over a simmering pot of stew.
rate pin print remove ads

30-Minute Vegan Beef Stew Recipe

5 from 3 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 servings
Ready in under 30 minutes, this vegan beef stew is an easy winter weeknight dinner that the whole family will love. It's a hearty, savory meal made with loads of veggies, red wine, seasonings galore, and vegan "beef"!

Ingredients 

  • 2 Tbsp olive oil, divided, 30 mL
  • 2 9-oz bags Gardein Beefless Tips
  • 1 medium red onion, diced
  • 3 medium ribs celery, sliced
  • 3 medium carrots, halved and sliced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour, 30 g
  • 6 cups vegetable broth*, 1.4 L
  • 1 cup dry red wine, 236 mL
  • 4 Yukon gold potatoes, about 1 lb, chopped into bite-size pieces
  • 2 Tbsp tomato paste, 20 g
  • 2 Tbsp fresh thyme, chopped
  • 2 Tbsp fresh rosemary, chopped
  • 1 cup frozen peas, 170 g
  • Salt and pepper, to taste
  • Optional flavor enhancers: dash of marmite and/or liquid smoke
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Instructions 

  • Beef: Heat 1 Tbsp of the oil in a large skillet over medium/high heat. Add the beefless tips, cooking until they turn golden brown around the outsides, about 10 minutes.
    A black frying pan brims with browned, cubed tempeh pieces, evoking the heartiness of a vegan beef stew against an orange backdrop.
  • Veggies: Meanwhile, heat remaining oil in a large pot over medium heat. Add diced onion, celery, carrots, and garlic, cooking until onion turns translucent and veggies are vibrantly colored, about 5 minutes.
    In a black pot on a vibrant yellow background, chopped red onion, garlic, carrots, and celery come together to set the stage for a hearty vegan beef stew.
  • Stew-ify: Sprinkle flour over the veggies and stir to evenly coat them. Slowly pour in the broth, stirring as you add it, then add in the wine. Increase heat and bring mixture to a gentle simmer. Add potatoes, tomato paste, and herbs. Cover and let simmer until potatoes are fork-tender, about 15 minutes.
    A pot with chopped vegetables sprinkled with flour sits on an orange surface, ready to transform into a hearty vegan beef stew.
  • Finish: Stir in the cooked "beef," peas and optional flavor enhancers. Season, to taste, with salt and pepper. Serve warm with love!
    A pot of hearty vegan beef stew with chunks of plant-based meat, vibrant frozen peas, and a rich tomato-based sauce sits invitingly on an orange surface.

Notes

*For an even beefier flavor, use Better Than Bouillon No Beef Base.
Storage: This stew stores amazingly, which means one thing – it’s great for creating a double batch and saving some for later (hellooooo meal prep)! It can be stored in the fridge (up to 5 days) or freezer (2 to 3 months).

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 63g | Protein: 36.8g | Fat: 15.7g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 1738mg | Potassium: 1498mg | Fiber: 10.4g | Sugar: 9.8g | Calcium: 144mg | Iron: 7mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

5 from 3 votes (2 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




8 Comments

  1. Anita says:

    Do you think this would work in the slow cooker?

    Reply
    1. Sarah says:

      Yes I think so! 😀

  2. Fran Mueller says:

    Can Tofu or mushrooms be a substitute for Gardein Beefless Tips?

    Reply
    1. Sarah Bond says:

      They would need some coaxing (i.e. a lot of seasoning) to replicate the Gardein Beefless Tips, which have a lot of beef flavor to them!

  3. Nikky says:

    5 stars
    Just made this, it’s on the stove simmering after finishing touches. Looks and smells amazing! Taste tested so far and flavor is spot on 😁👍 can’t wait to eat a big bowl of it with some yummy crusty bread

    Reply
    1. Sarah Bond says:

      Oh yum!! Enjoy! 😀

  4. Linda says:

    What can I use instead of red wine please?

    Reply
    1. Sarah Bond says:

      You could use pomegranate or cranberry juice!