Vegan Beef Stew

Chunks of jackfruit, mushrooms, carrots, onions, and potatoes are cooked in a tangy sauce until perfectly tender. You definitely won't miss the meat in this thick and hearty vegan beef stew!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 218kcal

Author Stacey Eckert

Equipment

6-Quart Dutch Oven
Small Bowl

Ingredients

½ cup vegetable broth or water (to saute)
1 medium yellow onion diced
6 medium garlic cloves minced
1 tbsp tomato paste
1 tbsp low-sodium tamari
1 tbsp vegan worcestershire
2 tbsp balsamic vinegar
1 tsp Italian seasonings
½ tsp black pepper
8 oz cremini mushrooms quartered
4 large carrots sliced
4 medium russet potatoes chopped
(2) 14 oz cans jackfruit rinsed and drained
2 cups red wine
4 cups mushroom broth
1 tsp maple syrup
1 medium bay leaf
2 tbsp tapioca flour
½ cup fresh parsley chopped

Instructions

In a large dutch oven over medium heat, saute diced onions in ½ cup of vegetable broth or water for 10 minutes. Add the garlic, tomato paste, tamari, worcestershire, balsamic vinegar, Italian seasonings, and black pepper. Cook for 2 minutes.
Add the mushrooms, carrots, potatoes, jackfruit, wine, broth, maple syrup, and bay leaf to the pot. Increase the heat to medium-high and bring it to a simmer. Cover with the lid and reduce the heat to medium. Cook for 45 minutes.
Use a ladle to remove 1 cup of the broth and put it in a small bowl. Add the tapioca flour to the bowl and whisk it until smooth and you don't see any white clumps. Pour the mixture back into the pot and stir to mix it in.
Let it cook uncovered for 15 minutes while the stew continues to thicken, stirring occasionally. Remove the bay leaf before serving. Garnish each bowl with a sprinkle of fresh parsley.

Notes

Rinse and drain the brine off the canned jackfruit before adding it to the stew.
Don't sprinkle the tapioca flour directly into the pot. It will clump up and be hard to incorporate evenly. It's best to mix it in a separate bowl and then pour the mixture back into the pot.
Store leftover beef stew in the fridge for 2-3 days or you can freeze it for 2-3 months.

Nutrition