Go Back
+ servings
Top down view of vegan beef stew with lentils and a dumpling in a dish with handles
Print

Hearty Vegan Beef Stew

This vegan beef stew is made like a traditional British beef stew, just using plant-based ingredients. It delivers the same comforting, hearty bowl of comfort food with the same deep flavour. Perfect to serve up with dumplings or mashed potato on a cold evening!
Course Dinner
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 542kcal
Author Jess & Dan

Ingredients

  • 1 onion – chopped
  • 5 cloves garlic – crushed
  • 300 g vegan beef pieces
  • 4 tablespoon plain flour
  • 1 cup red wine
  • 2 cups vegan beef stock – or veg stock
  • 2 tablespoon tomato puree
  • 1 tablespoon vegan Worcestershire sauce – or Henderson's relish
  • 300 g potatoes – peeled and chopped into bite size chunks
  • 300 g carrots – peeled and chopped into bite size chunks
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 400g green lentils – cooked, 1 tin (drained weight 265g)

Instructions

  • Preheat the oven to 180c / gas mark 4.
  • Fry the onions until soft, around 4-5 minutes, in a large casserole dish (with a lid). Add the garlic and fry for another minute.
    1 onion, 5 cloves garlic
  • Pop the vegan beef pieces in and brown them off, if they need it. Once browned (or heated) add the flour and stir well.
    300 g vegan beef pieces, 4 tablespoon plain flour
  • Pour in the wine and stock, then bring to a simmer.
    1 cup red wine, 2 cups vegan beef stock
  • Stir in the tomato puree, and add the Worcestershire sauce.
    2 tablespoon tomato puree, 1 tablespoon vegan Worcestershire sauce
  • Next add the potatoes and carrots, then give it a stir.
    300 g potatoes, 300 g carrots
  • Drop in the bay leaves and sprig of thyme.
    2 bay leaves, 1 sprig fresh thyme
  • Put the lid on and place in the oven for 30 minutes. Check and stir after 15 minutes.
  • Stir the lentils through and season to taste with salt and black pepper. Put back in the oven with the lid on for another 20 minutes.
    400g green lentils
  • Remove the sprig of thyme and serve! The thyme leaves should have (mostly) fallen off into the stew, so you should just be left with the stick.

Notes

  • We like to use vegan beef stock, but this recipe still tastes great with a vegetable stock.
  • Use your favourite vegan beef pieces, or alternatively, add one can of butter beans or double the amount of green lentils if meat substitutes aren’t your thing.
  • You can use vegan Worcestershire sauce or Henderson’s Relish, depending on which you prefer or can get your hands on!
  • If you don’t drink alcohol, or don’t want to use the wine, replace it with another cup of stock.
  • This dish will keep in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Calories: 542kcal | Carbohydrates: 75g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 864mg | Potassium: 1399mg | Fiber: 30g | Sugar: 8g | Vitamin A: 12618IU | Vitamin C: 27mg | Calcium: 97mg | Iron: 7mg