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
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes about 10 cups)
Ingredients
- 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
- 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.
- Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
- 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.
- Add the peas and cook for 5 minutes more.
- 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.
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.
Nutrition Information
Serving size: ⅛ recipe (1.25 cups) Calories: 168 Fat: 0.7g Saturated fat: 0.2g Carbohydrates: 36.9g Sugar: 9.8g Sodium: 93mg Fiber: 7.5g Protein: 6.2g Cholesterol: 0g
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Thank you for such a great recipe, it works as a good base which you can add to depending on your personal preference. I used vegetable stock instead of water. I added a teaspoon of onion powder, quarter of a teaspoon of chilli powder, 2 teaspoons of marmiMa, 1 teaspoon of light soy sauce, 1 teaspoon of brown sugar, salt and lots and lots of fresh rosemary (it’s my favourite!) I skipped the mushrooms as they aren’t to my taste and bulked it up with lentils instead.
did you marjoram? vs marmima? thanks
So… you didn’t make this recipe at all 😂
LOL
What is the cooking time in a crock pot?
I’m not sure, as I’ve not made it in a crock pot. But you can google a similar stew in a crock pot and see what it uses. 🙂
The ingredients say 2 medium portabello mushrooms – about 4 cups. Is that right? Must huge over there. Looks delicious. I will make.i Thanks.
the only suggestion I would say is that it needs stock.
I use Better Than Bouillon Vegetable Stock
Cathy, this is the BEST stew!! My honey just consumed 3 bowls. Tastes a lot like my mother’s beef stew. This is so healthy and wholesome. I love portobello mushrooms, but next time I will try adding either jackfruit or soy crumbles. The taste is outstanding. Love your recipes!!
Thanks so much Joanne! 😉
Any recommendations on how to thicken the broth for more of a stew texture?
Step 5 is where you thicken it; if you want it even thicker, you can blend more of the veggies and broth.
Lentils or quinoa are good thickeners. Quinoa will turn soup into stew in a hurry.
6 at Instant Pot?
Delicious!
It does fit in the 6 at Instant Pot.
Made this for dinner tonight.. omg! it’s so wonderful Thank you !!!
😉
Such a great recipe! I use veg broth in place of the water and add a dash each of soy sauce and Kitchen Bouquet before serving to satisfy the family. They like it over bowtie pasta. Thank you for sharing this!
It was pretty good. For a vegan dish with no oil or salt haha 🙂 tasty and hearty dish. I think a slice of bread and butter would go nicely with it too… but im on a diet so i wont this time!
Kids 2 years and 4 years ate it with a little encouragement. Also we are currently not vegan or vegetarian but looking at eating healthier.
Lots of yummy looking recipes on here 👌
You can make the pumpkin cornbread to go with it; it’s so moist and sweet, you don’t need butter. 🙂
This was absolutely delicious. We had it last night and I’m having it for lunch today. We subbed roasted eggplant chunks for the mushrooms because my wife is allergic to them.
Great idea with the eggplant! 🙂
Thank you for this delicious recipe!! I made it for my family to have before trick or treating last night. I didn’t have mushrooms so subbed 1/2 lb cooked lentils, added with the peas, and used a diced turnip in place of the celery. I didn’t blend. I used the instant pot directions. Delicious broth!!
Relatively new to whole food plant based eating. Made this on Thursday, yum another great recipe to add to the favourites list. Because it makes multiple servings I get ready made meals in the freezer.
SO good!!! I did everything exactly how it’s laid out and it came out perfect. And I love how you thicken it!! No added fillers. You can make as thick or thin as you want. Delicious 🙂
I made this yesterday and it is the absolute best stew I have ever tasted. I added 1 cup of red wine, 3 tsp of salt and subbed the following for the Italian Mix: 1/2 tsp each of Sage, Marjoram, thyme, savory, oregano and basil. I blended to thicken, but given the addition of the wine, pulled some sauce out and thickened additionally with flour, then reintroduced to the stew and it did the trick. This one is a keeper–wow!
I don’t have an intesta pot. How long woulld I cook it in a covered casserole in a 350 degree oven?
I also used vegetable broth instead of water and added Kitchen Bouquet and a tablespoon of onion powder. I also added Gardien’s ‘Beefless Beef’ as my mushrooms has gone bad (they look and taste like beef cubes). I think the idea of the red wine sounds yummy – next time. Thanks for this recipe as it was cold and damp here today and it fit the bill.
Tried this tonight — also a rainy, cold day and the stew was delicious. I made it in the Instant Pot. Does it drive you crazy when people change your recipe? 🙂 I made the following modifications: I used the saute feature on my Instant Pot for the first time – onions, garlic, celery and carrots with a few tablespoons of water for about 8 minutes. Then I threw all the remaining ingredients in, added a bay leaf, stirred it up and set it on manual for 9 minutes, with a natural relate (took over 30 minutes, for some reason.) I added frozen peas, uncooked (it’s pretty darn hot – they heat up immediately) and I added a can of cannellini beans and 1T of low sodium tamari. Yummy. Thanks, Cathy. You are awesome.
Hi Alison, not at all! I encourage people to use my recipes as templates if they like, and do what feeling right according to their tastes and what they have on hand. 😉 Thanks!
Made this tonight and AMAZING!!! So perfect for a cold winter night. I read some of the comments and added vegetable broth in place of water and a few tsp of coconut aminos. So delicious..will be making again very very soon.
Cooked it this weekend as I seen it in FOK magazine. It is delicious! Thank you!
Great! 🙂 Thanks Don!
I made this today exactly as the recipe is written and I love it! I wouldn’t change a thing. It is both flavorful and healthy.
Made this today. Added Vegetable broth and the Creole in me added Creole seasoning and a can of Ro-tel Tomatoes. I can not thank you enough for this dish. So delicious…
Thank you,
Michelle
Have made this several times now, with and without stock. Both ways good but prefer stock. I use Vecon veg stock and this time was going to add some beans but didn’t have any so threw in a handful of red lentils instead … just because you can 🙂 Delicious though any way!
Just trying it in my slow cooker fingers crossed
I have made the Beef-less stew many times, we love it. The only changes I make is adding 1/3 tsp black pepper and I double the green peas. Fantastic!!