A rich, satisfying vegan beef stew that’s full of umami and easy to prepare. This beefless stew delivers the cozy, homey flavors of a classic beef stew using whole plant foods instead of meat substitutes.
This post has been updated from the original published September 25, 2018.
Where’s the beef? These once-famous ad campaigns made people laugh, but this hearty vegan stew is no joke: it’s nourishing, comforting, and packed with flavor. Instead of processed meat analogues, the recipe relies on simple whole-food ingredients—protein-rich lentils, savory homemade or low-sodium store-bought vegetable broth, and tender potatoes—to recreate that stick-to-your-ribs stew experience.
Why you’ll love this recipe
- Meal prep friendly: Makes great leftovers and reheats well for lunches or weeknight dinners.
- Budget friendly: Lentils and root vegetables are economical and filling—far less expensive than a meat-based stew.
- One-pot simplicity: Use a dutch oven or other ovenproof pot for easy preparation and cleanup.
- Comforting and flavorful: Rich, savory notes from tomato paste, wine or vinegar, and vegan Worcestershire make this stew deeply satisfying.
- Flexible: Swap vegetables, greens, or lentil varieties to suit what you have on hand.
Ingredients and substitutions
- Lentils: Small black (beluga) lentils hold their shape well, but brown or French green lentils work too.
- Potatoes: Yukon Gold are great here; russet or sweet potatoes can be used depending on your preference.
- Onion: Yellow onion gives sweetness when sautéed; leeks, shallots, or fennel are good alternatives.
- Garlic: Chop garlic ahead of time to release more flavor; add it early when sautéing.
- Vegetable broth: Homemade or low-sodium store-bought broth works. Avoid broths high in oil or sodium.
- Red wine: If avoiding alcohol, replace ½ cup red wine with 1–2 tablespoons balsamic vinegar plus water to equal ½ cup liquid.
- Vegan Worcestershire: Use vegan Worcestershire, tamari, or a small amount of miso for depth of flavor.
- Arrowroot powder: A light thickener; you can use cornstarch if needed, but mix into water first to avoid lumps.
How to make it
Prepare vegetables before you start: dice the onion, slice the celery, chop the carrots and potatoes, mince the garlic, and roughly chop the greens.
Use an ovenproof dutch oven or a heavy pot that goes in the oven.
Sauté diced onion and celery in 2 tablespoons olive oil or a splash of vegetable broth over medium heat until translucent. Add the spices and cook briefly to release their aroma.
Add the dry lentils and garlic, stirring to combine. If the pan looks dry, add another tablespoon of broth or water.
Stir in the chopped carrots and potatoes. Pour in the wine (or the balsamic/water substitute) and vegan Worcestershire to deglaze the pot, scraping up any brown bits. Mix the arrowroot and water slurry with the tomato paste until smooth, then stir this mixture into the pot.
Pour in the vegetable broth so the vegetables are mostly covered; add more broth or water if needed. Stir, cover, and transfer the pot to a preheated 300°F (150°C) oven for 40 minutes.
After 40 minutes, remove the pot, stir, and check for doneness. If vegetables or lentils need more time, return to the oven up to 20 minutes more. Add liquid if the stew is too thick before the vegetables are tender.
Stir in the chopped greens to wilt. Taste and adjust seasoning with salt, a splash of balsamic, or a pinch of crushed red pepper if desired. Serve warm.
Pro tips
- Serve with a simple green salad and warm bread like cornbread, soda bread, or rolls for a complete meal.
- Add sautéed mushrooms with the onions for extra umami and a meatier texture.
- Leftovers travel well in a thermos—warm the container with boiling water first, then discard and add the stew.
- Mix in extra root vegetables such as parsnips, turnips, or rutabaga for variety.
If you try this recipe, please consider leaving a rating and comment or share a photo on Instagram by tagging @dkhealthcoach and using #debraklein.
📖 Recipe
Vegan Beef Stew
Equipment
- Ovenproof dutch oven or large heavy pot
- Wooden spoon and whisk
- Chef’s knife and cutting board
Ingredients
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup small black (beluga) lentils
- 1 tsp Italian seasoning
- ½ tsp sea salt
- Pinch cayenne pepper (optional)
- ½ tsp paprika
- ½ tsp turmeric
- ¼ tsp black pepper
- 2 large Yukon Gold potatoes, chopped
- 3 large carrots, chopped
- ½ cup red wine* (or balsamic + water substitute)
- 1 tsp vegan Worcestershire sauce (or tamari/miso)
- 2 tsp arrowroot powder
- ½ cup warm water
- 3 Tbsp tomato paste
- 4 cups vegetable broth
- 1 cup chopped greens (kale, collards, chard, or spinach)
Instructions
- Preheat oven to 300°F (150°C).
- Heat an ovenproof dutch oven or large pot over medium heat. Add 2 Tbsp olive oil or a splash of vegetable broth; sauté onion and celery until translucent. Add garlic, spices, and lentils and cook 1–2 minutes more.
- Pour in the wine and Worcestershire to deglaze the pot, scraping up any browned bits.
- Stir in carrots and potatoes.
- Whisk arrowroot with warm water and mix with the tomato paste until smooth. Stir this into the pot, then add the vegetable broth. Add more liquid if the vegetables are not mostly submerged.
- Cover and transfer the pot to the preheated oven. Cook covered for 40 minutes.
- Uncover, stir, and continue cooking up to 20 minutes more until potatoes and carrots are tender. Add liquid if needed.
- Remove from oven, stir in the chopped greens until wilted, and adjust seasoning to taste. Serve warm.
Notes
Alcohol-free wine substitute: Use 1–2 Tbsp balsamic vinegar plus water to total ½ cup.
Greens: Kale, collards, chard, spinach, or bok choy all work—add at the end so they just wilt.
Meal prep and storage
- Serve: Pair with a simple green salad and warm bread such as cornbread or soda bread.
- Prep ahead: This stew reheats well; make a batch for the week.
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in portions for up to 3 months.
Nutrition
Serving: 1 | Calories: 283 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 1 g | Fiber: 13 g | Sodium: 233 mg | Sugar: 10 g
Nutrition estimates are approximate. For the most accurate results, calculate using the exact ingredients you use.
Did you make this recipe? Please leave a review and, if you like, share a photo on Instagram tagging @dkhealthcoach or using the hashtag #debraklein.