close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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! These healthy vegan lunch ideas are ready for you to try.

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

  • 1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
  • 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
  • 3 ribs celery, cut into ¾-inch pieces (about 1 cup)
  • 2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
  • 6 cloves garlic, minced
  • 2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
  • ⅓ cup no-salt-added tomato paste
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups thawed frozen peas
  • ½ cup chopped fresh parsley

Instructions

  1. In a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 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 soup pot. Stir in parsley.

Comments (90)

(4.54 from 52 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Debbie2 weeks ago
Reply
Do you want to report this comment as inappropriate?

Having Stage 3 CKD, I don’t know if this was a good choice, but I made it anyway, and really enjoyed it. Like others mentioned, it was a little bland. I added 2 cubes of low sodium vegetable bullion to the recipe, since I didn’t have broth. Also, I added more seasoning to my bowl, like onion and garlic powder, and some thyme. I’m glad someone questioned about their stew looking brown and was told about scraping the dark gills at the bottom of the portobello mushroom. Since I never had those mushrooms, I wouldn’t have known, and saw the instructions provided, then googled it to get a visual. I’ll be making this again and pray my body agrees with it.

Catherine Marie Lee3 weeks ago
Reply
Do you want to report this comment as inappropriate?

I made this last night and used some of the suggested modifications; used vegetable broth & 1 cup of red wine in place of the water, smoked paprika, added a bay leaf, 1/2 tsp. each salt and pepper and prepared in my Ninja Foodie. Both my partner and I were very happy with the results and agree that this will be added to our rotation. I have never really liked stew (beef or other meat) but this was delicious!!

Victoria Weber1 month ago
Reply
Do you want to report this comment as inappropriate?

Looks Great! Can this be done in a Slow Cooker? If so, how….? Thank you!

Bruce5 days ago
Do you want to report this comment as inappropriate?

The way I did it was to fry the onion and garlic then throw everything into the slow cooker, 2 hours high, 4 low. You can do whatever, just until the potatoes are cooked.

Victoria Weber1 month ago
Reply
Do you want to report this comment as inappropriate?

Can you do this in a Slow Cooker? If so, What time is best, and may I do this on High, for two hours..?

Karen1 month ago
Reply
Do you want to report this comment as inappropriate?

I loved this dish and so did my meat-eating partner. It will now have a permanent place on my favourite list of hearty winter stews.

I made a couple of changes: added a dash of red wine with the tomato paste, included oregano, basil, thyme, bay leaves to the Italian seasoning and changed the water to vegan-chicken stock.

Liam2 months ago
Reply
Do you want to report this comment as inappropriate?

This is a new favorite! I was out of Italian seasoning, so I used dried basil, thyme, oregano, and a couple of bay leaves. I tend to go a little heavy-handed with dry herbs, including rosemary. I also doubled the paprika and used smoked. Subbed veggie broth instead of water. Oh, wait I added more potatoes and peas too. Step 3 is a great trick to thickening the stew. For the final taste, I felt it needed a little more kick so I added a shake of dry garlic and onion powder and generous amounts of salt and pepper. On a side note, I really like to freeze leftovers and find historically chunks of carrots get a “spongy” texture after freezing. For that reason, I ran the carrots through a food processor before cooking them, I always do this if I know the dish will be frozen

Cindy2 months ago
Reply
Do you want to report this comment as inappropriate?

So good and satisfing!

N Cawood3 months ago
Reply
Do you want to report this comment as inappropriate?

I made this last night for my vegan/gluten free family. The mushrooms turn the sauce brown, nothing like the photo. Also had to tweak the flavours as it was very bland. I added gluten free Worcestershire sauce which helped a bit.

D.E. Johnson2 weeks ago
Do you want to report this comment as inappropriate?

If the sauce turned brown, it may be because of the portobellos. You have to scrape the insides (the dark underside) our first, rinse, then slice. Otherwise the insides part does turn it brown – which is fine if you’re making mushroom soup – not so fine if making a sauce. I found that out the hard way years ago.

Jennifer4 months ago
Reply
Do you want to report this comment as inappropriate?

We have been eating a plant based diet for a few years now. This soup is by far not the best Beefless stew ever. I will definitely be seasoning it differently. I have 2 FOK cookbooks. I hope the other recipes are much better.

Megan4 months ago
Reply
Do you want to report this comment as inappropriate?

Big hit with the meat-loving family!

Chris3 months ago
Do you want to report this comment as inappropriate?

I make this meal nearly every second Friday, it is a major hit with all my family especially my 3 and 5 year old grandsons. I put a lot more different veggies in it too. A tablespoon or two of Balsamic vinegar towards the end of the cooking time.. delicious

Colleen5 months ago
Reply
Do you want to report this comment as inappropriate?

Great for a rainy day!

Denise5 months ago
Reply
Do you want to report this comment as inappropriate?

I have stage 4 chronic kidney disease. It would be very so helpful if these recipes had a breakout of sodium, potassium, phosphate and protein content per serving. And maybe some CKD friendly versions of the recipes…?

Debbie2 weeks ago
Do you want to report this comment as inappropriate?

I think the only problem is not knowing how many servings there are to the recipe in order to break it down and get a more accurate nutritional fact.

Debbie2 weeks ago
Do you want to report this comment as inappropriate?

I agree with Denise also. I’m currently using the cronometer app by putting in the ingredients as a whole, then break it down by the serving. It’s time consuming. I’ll try the website KK provided, and see if that works.

KK1 month ago
Do you want to report this comment as inappropriate?

There are numerous websites available where you can enter the ingredients for a recipe, and it will create a nutrition label for you! (e.g., https://www.verywellfit.com/recipe-nutrition-analyzer-4157076)

LaRee5 months ago
Do you want to report this comment as inappropriate?

I agree with Denise. I also have stage 4 kidney disease. Please, please help us with a more complete nutrition list.

Debbie6 months ago
Reply
Do you want to report this comment as inappropriate?

Made this in my slow cooker and it was DELICIOUS! The seasoning was perfect by dinner time. Leftovers froze perfectly and tasted fantastic when we had guests at the last minute!

Diane2 weeks ago
Do you want to report this comment as inappropriate?

Did you make any modifications to adapt to the slow cooker? Thank you!

Heidi6 months ago
Reply
Do you want to report this comment as inappropriate?

This recipe is a classic. I substituted sweet peppers for the peas only because I’m freezing portions and didn’t want withered peas. I upped the spice amounts including smoked paprika and cooked the veggies in red wine. It is a meal I served my non plant based guests and they were impressed. Thank you so much for your creative recipes.

Lisa6 months ago
Reply
Do you want to report this comment as inappropriate?

Yuk! Sorry I’ve been plant based for years. Spent an hour making this very disappointing. Rosemary overpowered. Huge pot now I have to gut through this . Sorry but no bueno

Deborah6 months ago
Do you want to report this comment as inappropriate?

This stew is really good! I’ve recommended it to my meat eating family for meatless Monday meals.

Rebekah Welch6 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious! This is my husband’s favorite. I always replace the potatoes with turnips. Wonderful recipe!

GramGramSue6 months ago
Reply
Do you want to report this comment as inappropriate?

I was so excited to make this however, we did not like the taste. The Italian Seasoning flovor just doesn’t work with stew for us. If I ever make it again, I will use a packet of McCormick Stew Seasoning instead of the Italian seasoning and the rosemary.

Sandy Ward7 months ago
Reply
Do you want to report this comment as inappropriate?

These look so delicious! Need recipes w no salt ,no sugar, no meat and no dairy.

Anne4 months ago
Do you want to report this comment as inappropriate?

Dr Fuhrman had tons of recipies of that kind

Kim7 months ago
Reply
Do you want to report this comment as inappropriate?

I made this tonight for dinner, I did use vegetable stock instead of water and upped the spices… It came out delicious! Very easy to make, with ingredients I typically have on hand.

Rachel7 months ago
Reply
Do you want to report this comment as inappropriate?

Instead of water, used veggie stock.
Instead of plain paprika, I used Smoked.
Added Bay leaves.
Turned out yummy!

Blending some of this to thicken is a genius way to keep flavor and add thickness! 😀

Janet7 months ago
Reply
Do you want to report this comment as inappropriate?

We really liked this recipe and definitely use again. I agree that it needed for seasonings but otherwise it came out thick and chunky and so good!

Sandra7 months ago
Reply
Do you want to report this comment as inappropriate?

I had to add salt and pepper and about triple the amount of spices and herbs to get any flavour out of this recipe.

Donna7 months ago
Reply
Do you want to report this comment as inappropriate?

I halved the recipe since I am the only one plant based. I didn’t have peas so I substituted green beans. Turned out good, will definitely make it again.

Vera7 months ago
Reply
Do you want to report this comment as inappropriate?

Made way too much of this. Can this be frozen for a month or so?

MJ7 months ago
Reply
Do you want to report this comment as inappropriate?

I followed recipe exactly– we found it bland. Added freshly ground black pepper and vegeta seasoning to our liking. Adding cannellini beans would add nutrition and flavor.

Pauline Fogarty8 months ago
Reply
Do you want to report this comment as inappropriate?

Hi, can I do this recipe in a slow cooker instead of a Dutch oven.
Thanks
Pauline

Alexandra7 months ago
Do you want to report this comment as inappropriate?

Hi! We did this. We prepped it the night before. Put it in the slow cooker on low for 8 hours and it came out just fine. Like others, had to add a little more seasoning, but otherwise it was great!

Roxanne8 months ago
Reply
Do you want to report this comment as inappropriate?

This was a very tasty recipe. I used low sodium broth instead of water and added some kosher salt. My husband really enjoyed it, even without the beef.

Ashley9 months ago
Reply
Do you want to report this comment as inappropriate?

I love using recipes from this website as inspiration for my plant-forward eating (not a vegan, more like an 80% of the week vegetarian). This recipe was awesome, however I made a few changes based on my own preferences. Sautéed in oil not water because I prefer that. I used a vegetable broth instead of water. Added some salt, pepper, bay leaf and red wine. Additionally I wanted to give some thickness to the broth so some flour was added. Absolutely perfect in every other way, just thought it was missing some of what I would consider to be essentials in a normal beef stew.

Linda F Pitchford7 months ago
Do you want to report this comment as inappropriate?

Bay leaf…great idea. My grandmother added bay leaf to roasts on Sundays.

Vicki9 months ago
Reply
Do you want to report this comment as inappropriate?

Made this a couple of times. Soo good. If i have beans or edamame i might add those

Vicki9 months ago
Reply
Do you want to report this comment as inappropriate?

Made this a couple of times. Soo good. If i have beans or edamame i might add those

Anant Jani9 months ago
Reply
Do you want to report this comment as inappropriate?

“Best-Ever” is an understatement! I made this stew last night, and it was a huge hit with my family!

Judith p Lorber9 months ago
Reply
Do you want to report this comment as inappropriate?

I haven’t made this yet, but it looks amazing. Can you furnish the calorie count? Can yams be substituted for the potatoes?

Thanks!

Mary9 months ago
Reply
Do you want to report this comment as inappropriate?

This was simply AMAZING worth the time cutting up all the veggies. I followed everything except I added 5 1/2 c of better than bullion vegetable base making it rich in taste and soupier since it’s really hardy. I can’t wait to make another pot it was that incredibly good!!

Gail9 months ago
Reply
Do you want to report this comment as inappropriate?

This stew was excellent and we didn’t miss the beef. The next time I will make with 1/2 water 1/2 veggie broth. I also added some vegan Worcestershire sauce and a bit more tomato paste. Finally, I used small red new potatoes with the skin on and used less that what the recipe called for.

Elizabeth9 months ago
Reply
Do you want to report this comment as inappropriate?

This was an amazing stew! Hearty, savory and feel-good food!

I didn’t have “italian seasoning” on hand so I used, thyme, rosemary and oregano.

After initially tasting it, I added a little bit of red wine and a few shakes of Cholula hot sauce (chili and garlic)

My husband was skeptical, but ate it 2 nights in a row!

will definately make it again.

Debbie Chase9 months ago
Reply
Do you want to report this comment as inappropriate?

Loved the heartiness and flavor. It was fun to share the preparation of peeling and chopping. Definitely going to make this again and again. Still getting used to recipes using water instead of EVOO when sauteing.

Mrs B9 months ago
Reply
Do you want to report this comment as inappropriate?

I made this stew and it was lovely! I added some yeast extract to the sauce and it was yummy! Will make this again!

Martha Bousquet9 months ago
Reply
Do you want to report this comment as inappropriate?

Calories please. A serving is how many cups?

Pam8 months ago
Do you want to report this comment as inappropriate?

A serving is ‘however much it takes for you to feel full’! Eat healthfully in abundance! Take a look around the FOK site, and learn about the WFPB lifestyle… you will never have to count calories again, or ration how much you eat. You’re welcome 🙂

Karen Strauss9 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious! The whole family (kids too!) liked it!

Dot lambert10 months ago
Reply
Do you want to report this comment as inappropriate?

I made this recipe. And I find it blend .

Robert Newell10 months ago
Reply
Do you want to report this comment as inappropriate?

I used 4 cups mushroom broth and 1 cup water, added another half cup of peas (I like peas) and a quarter teaspoon black pepper.

Cassiesmydog10 months ago
Reply
Do you want to report this comment as inappropriate?

This is yummy. Used vegetable broth instead of water. Otherwise no changes or substitutions. We loved it and will be making this often during the winter.

Nessie Jay Model10 months ago
Reply
Do you want to report this comment as inappropriate?

How much rosemary should I use if I do not have fresh?

Jocelyn10 months ago
Reply
Do you want to report this comment as inappropriate?

I replaced the peas with shredded Kale and the soup came out great!! I would totally recommend it.

Sandra adams Benavides10 months ago
Reply
Do you want to report this comment as inappropriate?

I have read some of the comments and I agree with some:
Yea! why peel the potatoes?
Add turnips
Veg. broth instead of all water – I added 1/2 and 1/2.

We even had it the following week (out of the freezer! Super and as said before, did not miss the meat!

Whit Todd10 months ago
Reply
Do you want to report this comment as inappropriate?

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!)?

Tiff3 months ago
Do you want to report this comment as inappropriate?

I would use soy curls. Butler Foods has the proprietary process for them, but they are considered a whole food.

DT10 months ago
Do you want to report this comment as inappropriate?

You can totally leave the mushrooms out and it will still be delicious. You can also add beans or another veggie you like like corn

Margaret10 months ago
Reply
Do you want to report this comment as inappropriate?

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?

Lenora10 months ago
Reply
Do you want to report this comment as inappropriate?

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

april9 months ago
Do you want to report this comment as inappropriate?

you are 100% correct, VERY bland.

Ross10 months ago
Reply
Do you want to report this comment as inappropriate?

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

Kristy10 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Cathy Fisher
about the author

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. Find her on Instagram and Facebook.

A woman's hand scoop up a spoonful of the Best-Ever Beefless Stew (a Vegan Beef Stew) from a ceramic bowl see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap