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  • Prep-time: / Ready In:
  • Makes 10 cups

Tuck into this cozy meal whenever you’re in need of a little TLC. Portobello mushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day!

Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.

From straightupfood.com

A woman's hand scoop up a spoonful of the Best-Ever Beefless Stew (a Vegan Beef Stew) from a ceramic bowl

Ingredients

  • 3 cups ¾-inch pieces onions
  • 2¼ cups ¾-inch pieces carrots
  • 1 cup ¾-inch pieces celery
  • 4 cups ¾-inch pieces portobello mushrooms
  • 6 cloves garlic, minced
  • 6 cups ½-inch pieces peeled round white potatoes
  • ⅓ cup no-salt-added tomato paste
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups frozen peas
  • ½ cup chopped fresh parsley

Instructions

  1. In a Dutch oven cook onions, carrots, and celery with 1 tablespoon water over medium-high 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic. Cook 5 minutes more, stirring frequently and adding water as needed.
  2. Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
  3. Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to Dutch oven. Stir in parsley.

Comments (28)

(5 from 12 votes)
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Whit Todd4 days ago
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I am really excited to make this. My husband hates mushrooms—any suggestions on something I could sub for the mushrooms (and not eggplant as he hates that, too!)?

Margaret4 days ago
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I really like this recipe. Like others I changed a few things but nothing major. Thanks for a great winter stew..
How do I save these recipes I like from your emails please?

Lenora4 days ago
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Healthy ingredients but low on flavor as is. I advise being creative.

Ross4 days ago
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Excellent recipe.
My wife and I loved this recipe. Thanks Forks Over Knives!

Kristy5 days ago
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Wow! We just feasted on this stew. It is a simple combination of ingredients, but very satisfying. It’s about 27 degrees tonight and steaming bowls of goodness we’re much needed. I will definitely revisit this recipe in the coming winter months. I’m thinking about leaving out the potato, adding greens, and serving it over slow- cooked yellow grits…Thank you for another wonderful recipe.

Pam Gordon6 days ago
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Delicious! I added a couple of cups of cooked brown lentils (just because I had them!) & upped the spices a bit.
Will definitely make this again!

Marianne6 days ago
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Loved it! Perfect for a cold winter’s day.

GusGonnet6 days ago
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easy to make and tasted GREAT!
thank you

Barbara Barnes6 days ago
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Made this stew tonight. It is absolutely delicious. I used vegetable broth, I added 6 oz. of spnach and did not need to blend at all. Did not miss having meat in it at all. Looking forward to trying more of these soup recipes.

Susan1 week ago
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Just washing up the dishes from this 9/10 meal….excellent!!
Made whole wheat vegan biscuits to accompany.
Next time I’ll add turnip.
Cathy’s recipes never disappoint.

Lee N1 week ago
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Excellent, but I did made some minor modifications: a little olive oil when cooking vegetables, 6 oz tomato paste, vegetable stock vs water, mixed mushrooms vs portobello, salt and pepper.

Donna1 week ago
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When an urge for an old comfort food arises, especially for a newer vegan, and such things as beef or chicken are more tempting, to find a recipe that clearly tells you it’s a delicious alternative can really help get you over the hump!

Jim1 week ago
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Why peel the potatoes?

Janet1 week ago
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It’s the first time I’ve seen a FOK meal likening itself to a meat equivalent. No need to align with”pulled pork style” “chicken style” processed foods.

Paula1 week ago
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This is one of the best recipes. Cathy has wonderful recipes in her book “Straight Up Food”. Absolutely love this recipe and her book and use it all the time.

Kim L.1 week ago
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Made it this week and it was AWESOME!! However, I did make a few tweaks:
1. I didn’t use dried Italian seasoning, instead I used whatever fresh herbs I had – organo & thyme
2. I didn’t add parsley
3. I added more tomato paste
4. And I added several splashes of red wine

Courtney1 week ago
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Of course! A Dutch oven is a bignpoy that can also go in the oven. This recipe is only on the stove top, so any large pot will do.

Beth1 week ago
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Big pot?

Liz1 week ago
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what is a bignpoy? Could not Google it. Thanks!

joan1 week ago
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non beef soup

Jeannette1 week ago
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This is absolutely our whole family’s favorite stew recipe. Easy to make and SO DELICIOUS.

Julie1 week ago
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Just wondering about protein content??

Suzanne1 week ago
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These figures are approximate for a one cup serving size: 188 calories; 0.4g fat with 0.1g sat fat; 0 cholesterol; 64 mg sodium; 25.8g total carbs (5.7g fiber); 6.1g sugar; 4.5g Protein; 43mg calcium; 739mg potassium; 2mg iron; 54mcg vitamin D (courtesy of verywellfit.com)

Tim C.1 week ago
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The peas provide 1.2 grams of protein per cup in this recipe. I like to add a cup of pinto beans too, which adds another 1.5 grams. Edamame and/or wild rice would also be good additions for more protein.

Dorota1 week ago
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I don;t have a Dutch oven, can I use a regular pot?

Ashley7 days ago
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Can this be made in a crock pot for super busy days?

Mike1 week ago
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Yes. Any big pot works.

wendy3 weeks ago
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hands down, the best!!!!!!

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Cathy Fisher

Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.

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