Servings
Font
Back
4.9 from 33 votes

VEGAN BEEF (IRISH) STEW

A wonderfully rich and savory plant-based version of beef stew. Made with Portobello mushrooms, potatoes, and carrots.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 Servings
Calories: 243 kcal
Course: Main Course , Soup
Cuisine: American , Vegan

Ingredients

  • 1 10 oz [283 g] package of Baby Bella Mushrooms, stems removed and quartered
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 3 large carrots peeled and sliced at an angle into 1 inch (3 cm) thick pieces
  • 32 ounce mushroom or vegetable broth, divided
  • 20 baby potatoes cut in half
  • 2 cups water
  • 2 tablespoon tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 3 sprigs of fresh thyme
  • 2 prigs fresh oregano
  • 4 sprigs of fresh parsley
  • 1 bay leaf
  • Sea salt and pepper to taste
For The Roux
  • 4 tablespoon vegan butter
  • ¼ cup flour
  • 1 cup plant-based milk

Instructions

    Cup of Yum
  1. Tie the thyme, parsley, and bay leaf into a bouquet with kitchen twine.
  2. 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. 
  3. 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
  1. 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.
  2. 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

Serving 1cup Calories 243kcal (12%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 818mg (34%) Potassium 995mg (28%) 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

% 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.