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    Beefless Stew

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    This hearty stew includes large chunks of potato, carrot, celery, and onion, and portabella mushrooms stand in for the beef. Garlic, paprika, and fresh rosemary provide excellent flavor. This is one of my most popular recipes--especially with husbands!

    Beefless Stew - StraightUpFood.com
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    Beefless Stew - StraightUpFood.com

    Beefless Stew


    • Total Time: 1 hour 15 mins
    • Yield: 6 to 8 (makes about 10 cups) 1x
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    Ingredients

    Scale
    • 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 portabella mushrooms, cut into ¾-inch pieces (about 4 cups)
    • 1½ tablespoon finely chopped garlic (about 6 medium cloves)
    • 5 cups water
    • 2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
    • ⅓ cup tomato paste (half of a 6-ounce can)
    • 1 tablespoon dried Italian herb seasoning
    • 1 tablespoon paprika
    • 2 teaspoons finely chopped fresh rosemary
    • 1½ cups cooked peas (if frozen, rinse under warm water)
    • ½ cup fresh parsley, chopped

    Instructions

    1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.
    2. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
    3. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
    4. Add the peas and cook for 5 minutes more.
    5. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.

    Notes

    Peeling the potatoes: I like to peel my potatoes before cooking them, but you can also leave the skins on.

    Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.

    In the Instant Pot: I put everything in on manual, high pressure for 9 mins (then let naturally pressure release; takes about 10-15 mins), except the parsley and peas (add those when done; they don’t need to cook, just warm). I also cut the slower cooking, denser veggies (potato, carrots) a little smaller than the faster cooking veggies (onions, celery, mushrooms), which can be bigger. Then proceed with step 5 if desired.

    • Prep Time: 30 mins
    • Cook Time: 45 mins

    Nutrition

    • Serving Size: ⅛ recipe (1.25 cups)
    • Calories: 168
    • Sugar: 9.8g
    • Sodium: 93mg
    • Fat: 0.7g
    • Saturated Fat: 0.2g
    • Carbohydrates: 36.9g
    • Fiber: 7.5g
    • Protein: 6.2g
    • Cholesterol: 0g

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Beefless Stew - StraightUpFood.com
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    Reader Interactions

    Comments

    1. MG

      October 17, 2020 at 7:56 am

      Fantastic Recipe. I added a bay leaf and also pureed cannellini beans to the blender to make the stew thicker.

      Reply
      • Natty

        January 29, 2021 at 11:19 am

        Great idea!

        Reply
      • Jane

        August 12, 2021 at 3:01 am

        Puréed beans was an excellent idea!

        Reply
      • Donna Mcfarland

        October 09, 2021 at 7:10 am

        Awesome add! I just did that too❤️👍

        Reply
      • Ginny

        April 12, 2022 at 10:59 pm

        Is it a typo in stating "15 cup of water" in the ingredients and is it correct for "add 5 cup water" in Step 3 of the instructions? I am assuming this is probably right. This looks like a great recipe!

        Reply
        • Cathy

          April 13, 2022 at 8:03 am

          Hi Ginny, where does it say "15 cups" water? Yes, it's 5.

          Reply
          • Susan

            October 03, 2022 at 7:05 pm

            This looks delicious! What instructions would you give for cooking in slow cooker, please?

            Reply
            • Cathy

              October 04, 2022 at 12:09 pm

              Hi Susan, I don't use a slow cooker, but I imagine you could just put everything in the pot except the peas and parsley and cook until tender, then add the peas and parsley last and give it another few minutes to warm the peas through. 🙂 Thanks!

              Reply
            • Paula

              October 09, 2022 at 3:55 pm

              I followed this recipe to a 't' and it was fabulous! The proportions of ingredients were just right. Each person can add salt and pepper to taste. I was looking for a stew recipe without dairy or oil. Thank you!

              Reply
              • Cathy

                October 10, 2022 at 6:10 am

                Hi Paula, so glad to hear this! Thank you for the comment. 😉 Cathy

                Reply
    2. Mikey

      October 23, 2020 at 11:24 am

      made this yesterday and loved it.....great recipe, I served it over quinoa and it was fantastico thanks for the recipe...

      Reply
      • Bradley Schneider

        June 18, 2021 at 4:19 pm

        I don’t have Instagram so I can’t tag you in a picture. I made the recipe with a few changes. I’ve never made stew before. I really like this. I think I did a good job. Thank you.

        Reply
        • Krissy

          March 03, 2022 at 9:57 pm

          Thankyou lovely recipe I didn’t thicken mine I like it watery nice tho

          Reply
    3. Jazz349

      October 29, 2020 at 4:58 pm

      This is a fantastic vegetarian stew. I’ve made it several times and have changed it up by adding asparagus, beets, and any other vegetables that I have on hand. Delicious 😋

      Reply
    4. Amy Hoffman

      February 10, 2021 at 5:43 am

      This stew was absolutely amazing! This will be in my Winter recipe rotation. THANK YOU!!!!!

      Reply
      • Marlo Richardson

        November 03, 2021 at 3:33 pm

        I want to try this recipe in the slow cooker, any suggestions on time and heat? I was thinking low heat for 8 hours and add peas and Parsley at end. I am using white yam instead of potatoes.

        Reply
    5. Debra K Vinje

      February 12, 2021 at 1:10 pm

      So delicious! I made in the Instant Pot - perfect!!

      Reply
      • Cathy

        February 12, 2021 at 9:13 pm

        Oh good! 🙂 Thanks!

        Reply
    6. Joanne

      February 18, 2021 at 5:06 pm

      This was good and easy to make. I did add some salt (sea) and pepper also to give it a bit more depth of flavor.

      Reply
    7. Jeff Brown

      April 14, 2021 at 1:36 am

      the best delicious veggie dish made simple--unlike other food recipies unnecessary complicated and confusing. This tops them all

      Reply
    8. Cheryl

      June 20, 2021 at 12:42 am

      Delicious! This recipe is in our regular rotation. I've recommended it many, many times (especially to those who have yet to embrace WFPB). Thank you for sharing it!

      Reply
    9. Cynthia Kranich

      September 14, 2021 at 9:17 am

      Hi Cathy - really really good! I used the saute feature on the instant pot to get the onions going, added celery, carrots, mushrooms, potatoes, and the rest of spices and rosemary. Since it had started cooking already, I actually set IP on manual for 5 minutes with a natural release, added the peas when all done. I didn't have parsley, but did have spinach, so that was my addition. I also kicked in a bit of black pepper. Making this one of my fall and winter staples!

      Reply
      • Cathy

        September 14, 2021 at 3:25 pm

        Those are great tips! Thanks so much Cynthia! 😉

        Reply
    10. Joy

      October 12, 2021 at 2:02 pm

      I add a cup of pearled barley when I make this. It's great.

      Reply
    11. Trisha

      December 12, 2021 at 8:24 pm

      This is absolutely delicious and my house doesn’t stink like onions and garlic like it did when I used to sauté with oil. Instead it smells like rosemary! Mmmmm! I will definitely be making this again!!

      Reply
    12. Mike Telesky

      January 06, 2022 at 4:32 am

      Made this last night, so good! I added some stemmed whole white and Bella mushrooms as well.

      Reply
      • Cathy

        January 06, 2022 at 10:49 am

        Yay! 🙂 Thanks for the comment, Mike!

        Reply
    13. Jean

      April 06, 2022 at 1:25 pm

      I made this yummy stew last night. Everything seems spot on except for it is a little "bland" to me so I added a little salt at lunch, but I hate doing it. Do you recommend adding a little more of the Italian seasoning or rosemary at this point? I could simmer it a little more or is it too late to do so. I think I followed the recipe otherwise closely. Maybe my Italian seasoning has lost some zing idk. I used fresh rosemary from my garden.

      Reply
      • Cathy

        April 08, 2022 at 7:37 am

        You could use a little dried onion and/or garlic, this may help. And fresher dried herbs may help, yes. I've never used tomato powder, but that might add more flavor, also any salt-free seasoning blend, like Benson's Table Tasty or something like this. 🙂

        Reply
    14. MaryAnne Centonze

      May 14, 2022 at 2:07 am

      Hi. A friend gave me your recipe. I can’t wait to make it this week. Do you think I can make this in the crockpot?

      Reply
      • Cathy

        May 15, 2022 at 7:49 am

        Sure, I think it would be great in a crock pot. 🙂

        Reply
    15. Katie

      June 20, 2022 at 11:38 am

      This recipe is mind-blowing. An instant favorite for us! Honestly, I wouldn’t change a single thing 🙂

      Reply
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