Best-Ever Beefless Stew
Plant-based | Hearty | Classic comfort | Freezer-friendly
A chunky, classic-style stew that delivers all the comfort of traditional beef stew without the meat. Portobello mushrooms add rich flavor and meaty texture, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver beautiful depth of flavor that develops over time.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Yellow or white onions | 1½ large | Chopped into ¾-inch pieces (about 3 cups) |
| Carrots | 3 medium | Sliced lengthwise, cut into ¾-inch pieces (about 2¼ cups) |
| Celery | 3 ribs | Cut into ¾-inch pieces (about 1 cup) |
| Portobello mushrooms | 2 medium | Cut into ¾-inch pieces (about 4 cups) |
| Garlic | 6 cloves | Minced |
| White potatoes | 2 lbs | Peeled and cut into ¾-inch chunks (about 6 cups) |
| Tomato paste | ⅓ cup | No-salt-added |
| Dried Italian seasoning | 1 tbsp | |
| Paprika | 1 tbsp | |
| Fresh rosemary | 2 tsp | Finely chopped (or ½ tsp dried) |
| Frozen peas | 1½ cups | Thawed |
| Fresh parsley | ½ cup | Chopped |
Method
Section titled “Method”-
Sauté vegetables: In Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water 1-2 tablespoons at a time as needed to prevent sticking.
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Add mushrooms: Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
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Add remaining ingredients: Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups water. Bring to boiling; reduce heat to medium-low. Stir in rosemary.
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Simmer: Cook covered 15 minutes, stirring occasionally. Stir in peas; cook covered 5 minutes more until carrots and potatoes are tender.
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Thicken: Transfer 2 cups of mixture to blender. Cover and blend until smooth. Return to soup pot. Stir in parsley.
Mushroom prep: Scrape the dark gills from portobello mushrooms to prevent the stew from turning brown
Make it your own: Add turnips, parsnips, or extra herbs like thyme and bay leaves
Slow cooker: Cook 4 hours on high or 6 hours on low
Storage
Section titled “Storage”- Refrigerate: Up to 5 days
- Freeze: Up to 3 months (flavor develops over time!)
- Reheat: Add splash of water when reheating
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~305
- Protein: 12g
- Carbs: 64g
- Fiber: 14g
- Fat: 2g
Adapted from: Cathy Fisher / Forks Over Knives
Prep: 40 min | Cook: 1 hour | Serves: 4