VEGAN BEEF (IRISH) STEW
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 40 mins
-
Servings
8 Servings
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Calories
243 kcal
-
Course
Main Course, Soup
VEGAN BEEF (IRISH) STEW
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A wonderfully rich and savory plant-based version of beef stew. Made with Portobello mushrooms, potatoes, and carrots.
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Ingredients
- 1 baby bella mushrooms 10 oz (283 g) package, stems removed and quartered
- 1 yellow onion chopped, large
- 2 cloves garlic minced
- 3 carrot peeled and sliced at an angle into 1 inch (3 cm) thick pieces, large
- 32 ounce mushroom broth divided, or vegetable broth
- 20 baby potato cut in half
- 2 cups water
- 2 tablespoon tamari or soy sauce
- 1 tablespoon Worcestershire sauce vegan
- 3 thyme fresh, sprigs
- 2 prigs oregano fresh
- 4 parsley sprigs, fresh
- 1 bay leaf
- salt to taste
- black pepper to taste
For The Roux
- 4 tablespoon vegan butter
- ¼ cup flour
- 1 cup plant-based milk
Instructions
- Tie the thyme, parsley, and bay leaf into a bouquet with kitchen twine.
- Put 2 tablespoon (30 ml) broth in a large skillet, Dutch oven or stock pot see note) and heat on medium heat. When the broth begins to boil add the mushrooms, onion and carrots and cook for five minutes. Stir frequently and add a few more tablespoon of broth if needed. Add the garlic and stir well. Cook for two minutes.
- If you are cooking this in your slow cooker, transfer the onions, carrots, mushrooms and garlic from the pan to the cooker (if cooking in a stock pot or Dutch oven, leave the onions and add the potatoes and remaining ingredients) and add the potatoes, the remaining broth, 2 cups (480 ml) water, tamari or soy sauce, Worcestershire sauce, herbs, and salt and pepper. Gently push the herbs into the broth and bring to a boil. Reduce the heat to simmer and cook for one hour, or two or more hours in your slow cooker. The longer you cook the stew the softer the potatoes will become.
For the Roux
- Melt the butter in a small saucepan on medium heat. When it's melted whisk in the flour until it's creamy and thick. Whisk in the milk until it's creamy and slurry. Stir it into the stew until it's completely combined and let it simmer for approximately ten minutes until the broth thickens. Remove the herbs. Taste and add more salt and pepper as needed.
- Enjoy!
Notes
- NUTRITION DISCLAIMER
- If you can't saute the onions, carrots, mushrooms, and garlic in the slow cooker, saute them in a pan and then transfer them to the cooker to finish.
Nutrition Information
Show Details
Serving
1cup
Calories
243kcal
(12%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
818mg
(34%)
Potassium
995mg
(21%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
4515IU
(90%)
Vitamin C
43mg
(48%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 243kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 818mg | 34% |
| Potassium | 995mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4515IU | 90% |
| Vitamin C | 43mg | 48% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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