My Hearty Vegetable Stew is vegan, easy, healthy, gluten free and delicious! Winter root vegetables and beefy mushrooms in a rich savoury broth simmered to perfection. I’ve included a slow cooker option as well. Best Vegan Beef Stew Ever!
When I was Growing up My Mom made a really good stew! The broth was delicious, and she always added beer. It must be a Scottish-Irish thing ?. Well it made the best stew!
For my beefless stew I add beer and wine for even more depth. It’s a simple recipe with exceptional flavour.
Along with the booze there are onions, carrots, garlic, potatoes, and rutabagas, fresh herbs and spices all simmered together with bouillon and tomato paste. I’ve also added mushrooms for an earthy flavour and a meaty chew. The flavour of this stew will blow you away!! It’s SO GOOD!!
What is the difference between a Rutabaga and a turnip?
I’ve always thought that a rutabaga is the same as a turnip but it’s not. A rutabaga is a root vegetable similar to a turnip. A rutabaga is sweeter than a turnip and milder in flavour, its flesh is yellow where a turnips is white. In my opinion rutabagas are the best option for stew, far better than a parsnip or a turnip.
What are the best potatoes for stew?
I use red potatoes, they are the best in my opinion. They have less starch than other potatoes, which means they take on less water while cooking and hold their shape better than any other potato variety. Yukon gold is a good option as well.
How to make Hearty Vegetable Stew:
Saute the onions, oil a pinch of salt and pepper on medium heat in your soup pot or Dutch Oven for five minutes or so.
Add the rest of ingredients and bring it to a boil. Cover the stew and reduce to a simmer for 30-35 minutes or until all the veggies are tender.
After vegetables are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and serve!
That’s it lunch or dinner is ready! Serve with a nice hearty piece of bread and enjoy. For full ingredients and slow cooker and stovetop instructions see recipe card below.
Left over stew will keep in the fridge for up to five days.
This recipe freezes well.
Ok guys lets make some Hearty Vegetable Stew you’ll love it, it’s:
hearty
delicious
easy
easily oil free
flourless
full of veggies
savoury
the perfect comfort food
gluten free
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Plant based and Vegan Recipes❤️
Here’s a couple other comforting Vegan Main dish recipes for you to enjoy:
Vegan Mac and Cheese
Best Vegan Chili Recipe
Hearty Vegetable Stew (Vegan) (Slow Cooker Option)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Mains, gluten free
- Method: Stovetop or Slow Cooker
- Cuisine: Irish, Scottish
Description
My Hearty Vegetable Stew is vegan, easy, healthy, gluten free and delicious! Winter root vegetables and beefy mushrooms in a rich savoury broth simmered to perfection. I’ve included a slow cooker option as well. Best Vegan Beef Stew Ever!
Ingredients
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 3 medium carrots, ( 2 cups) peeled and sliced
- 1 small rutabaga, (1 and 1/2 to 2 cups) peeled and chopped into bite size pieces, (approximately 1 inch cubes) -see notes*
- 5 medium red potatoes, (about 5 – 6 cups) peeled and chopped into bite size pieces, (approximately 1 inch cubes)
- 1/2 lb (227 grams) sliced mushrooms, white or cremini
- 2 and 1/2 tablespoons Better Than Bouillon Vegetarian No beef Soup Base, there is also an organic variety available but I have not tried it.
- 3 tablespoons tomato paste
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon of pepper
- 1/4 teaspoon celery salt
- 1/2 cup beer *
- 1/2 cup red wine
- 3 cups water
Instructions
Stovetop:
- Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in your soup pot or Dutch Oven for five minutes or so, add the garlic and cook for a minute longer.
- Now add the rest of ingredients and bring it to a boil. Cover the stew and reduce to a simmer for 30-35 minutes or until all the veggies are tender.
- After vegetables are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and season with salt and pepper if necessary and serve.
- Enjoy with some nice hearty bread!
Slow Cooker Option:
- Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in a medium skillet for five minutes or so, add the garlic and cook for a minute longer.
- Now add the onions and garlic and the rest of the stew ingredients to your slow cooker, cover and cook on high for 3-4 hours or low for 5-6.
- After stew is done and veggies are tender remove one ladle full of stew and add to your Nutra Bullet or blender and puree. Now add the puree back to the stew. Stir and season with salt and pepper if necessary and serve.
- Enjoy with some nice hearty bread!
Notes
- for gluten free: add gluten free beer
- do not add more than 2 cups of rutabaga to the stew or it will be to sweet. 1 and 1/2 to 2 cups is perfect.
- Same with carrots 2 cups is plenty?
- at the end of cooking add a little more water if necessary if your stew is to thick.
Keywords: vegan stew, hearty vegan stew, easy, meatless, best, Irish, Scottish, rutabagas,
This is the absolute best vegan stew recipe I have made! Reminds me of my Grandmas. Thank you for sharing this.
★★★★★
Such a nice compliment thank you Benjamin. So Happy you enjoyed it.
What can I use for substitutes instead of beer and wine?
Hi Didi, you could just use veggie stock but the flavour won’t be the same. I have never made my stew without beer or wine. If you read the comments someone used some red miso paste instead of beer or wine, or you could add a teaspoon or two of balsamic vinegar and see how that tastes. Hope that helps.
I made this but had no rutabaga so I used a sweet potatoes and some cauliflower. I used Campbell’s vegetable broth instead of the cube and water
Sounds delicious Leanne!!
I Made your vegan stew recipe yesterday. It was amazing! I added Gardein beefless tips for an extra meaty chew. My husband said it tasted just like his Moms. and that’s saying something! thank you so much for sharing. this is definitely a keeper!
★★★★★
Thank you so much Carly that is so nice of you to say. Really happy you both enjoyed the Stew!
This was delicious! I ended up using vegetable broth instead of water and seasoned vegetable better than bouillon because I couldn’t find the no beef (reduced this to only 2 tablespoons) and I forgot to grab rosemary at the store so I added a teaspoon of poultry seasoning. Served it with some homemade french bread and the husband was really happy 🙂
★★★★★
Thank you Staci! Glad you and your husband enjoyed the stew. Your substitutions sound tasty! Thanks so much for your comment.
I made this for my husband and we both LOVED it! I swapped celery for celery salt, and added seitan for additional “oomph” – sooooo good!
★★★★★
Thank you Angela! So nice to hear how much you and your husband enjoyed the stew. Love the addition of seitan! Have a great day!
I made this and it was delicious!. But I used a bit more beer since I wasn’t drinking the rest of the bottle at 900 am. Getting older ..and wiser. This was an excellent recipe. Highly recommend everyone try it.
★★★★★
Haha definitely no need for beer at 9 am! thanks so much for your comment Gina! This is a special recipe revised from my Moms stew I grew up eating. so glad you enjoyed it!!
Hi- if you omit the beer this would be gluten free?
Thanks Janice I had forgotten to add gluten free beer to my notes