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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

  • 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 (70)

(4.62 from 42 votes)
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Colleen2 days ago
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Great for a rainy day!

Denise2 weeks ago
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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…?

Debbie1 month ago
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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!

Heidi1 month ago
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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.

Lisa2 months ago
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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

Deborah3 weeks ago
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This stew is really good! I’ve recommended it to my meat eating family for meatless Monday meals.

Rebekah Welch2 months ago
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Delicious! This is my husband’s favorite. I always replace the potatoes with turnips. Wonderful recipe!

GramGramSue2 months ago
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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 Ward2 months ago
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These look so delicious! Need recipes w no salt ,no sugar, no meat and no dairy.

Kim2 months ago
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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.

Rachel2 months ago
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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! 😀

Janet2 months ago
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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!

Sandra3 months ago
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I had to add salt and pepper and about triple the amount of spices and herbs to get any flavour out of this recipe.

Donna3 months ago
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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.

Vera3 months ago
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Made way too much of this. Can this be frozen for a month or so?

MJ3 months ago
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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 Fogarty3 months ago
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Hi, can I do this recipe in a slow cooker instead of a Dutch oven.
Thanks
Pauline

Alexandra2 months ago
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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!

Roxanne4 months ago
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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.

Ashley4 months ago
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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 Pitchford3 months ago
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Bay leaf…great idea. My grandmother added bay leaf to roasts on Sundays.

Vicki4 months ago
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Made this a couple of times. Soo good. If i have beans or edamame i might add those

Vicki4 months ago
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Made this a couple of times. Soo good. If i have beans or edamame i might add those

Anant Jani4 months ago
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“Best-Ever” is an understatement! I made this stew last night, and it was a huge hit with my family!

Judith p Lorber4 months ago
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I haven’t made this yet, but it looks amazing. Can you furnish the calorie count? Can yams be substituted for the potatoes?

Thanks!

Mary4 months ago
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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!!

Gail4 months ago
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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.

Elizabeth4 months ago
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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 Chase4 months ago
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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 B4 months ago
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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 Bousquet4 months ago
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Calories please. A serving is how many cups?

Pam4 months ago
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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 Strauss5 months ago
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Delicious! The whole family (kids too!) liked it!

Dot lambert5 months ago
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I made this recipe. And I find it blend .

Robert Newell5 months ago
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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.

Cassiesmydog5 months ago
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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 Model5 months ago
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How much rosemary should I use if I do not have fresh?

Jocelyn5 months ago
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I replaced the peas with shredded Kale and the soup came out great!! I would totally recommend it.

Sandra adams Benavides5 months ago
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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 Todd6 months 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!)?

DT5 months ago
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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

Margaret6 months 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?

Lenora6 months ago
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Healthy ingredients but low on flavor as is. I advise being creative.

april5 months ago
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you are 100% correct, VERY bland.

Ross6 months ago
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Excellent recipe.
My wife and I loved this recipe. Thanks Forks Over Knives!

Kristy6 months 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 months 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 months ago
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Loved it! Perfect for a cold winter’s day.

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

Barbara Barnes6 months 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.

Susan6 months 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.

Donna6 months 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!

Jim6 months ago
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Why peel the potatoes?

DT5 months ago
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No need. Some people prefer peeled. Totally preference

Janet6 months 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.

Paula6 months 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.6 months 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

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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.

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
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