Go Back
Vegetarian beef stew in bowl with spoon

Get the Recipe: Vegetarian Beef Stew (Vegan)

This Vegetarian Beef Stew is hearty, rich, and savory. The veggies are soft and tender while the broth is packed with flavor. This Vegan beef stew is just as flavorful as traditional beef stew, but it is made without beef.
4.60 from 10 votes


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 tbsp minced garlic
  • 4 large carrots, sliced
  • 1 pound potatoes, cubed
  • 4 cups vegetable broth
  • 2 tbsp balsamic vinegar
  • 1 tsp ground thyme
  • 1 tsp ground pepper
  • fresh parsley, to garnish


  • First, dice onion. Add diced onion, minced garlic and olive oil to a Dutch oven or large skillet over medium heat.
  • Cook for 4 to 5 minutes or until onions are tender.
  • Cut up carrots and cube potatoes. Then, add carrots and potatoes to Dutch oven. Place lid on top.
  • Cook for 5 minutes or until veggies are soft.
  • Add remaining ingredients (except fresh parsley) to the Dutch oven. Place lid on top. Simmer on medium for 15 to 20 minutes or until veggies are fork tender.
  • Finally, remove from heat and ladle stew into bowls. Garnish with fresh parsley.


  • Feel free to add your favorite meat substitute into this stew.
  • Mushrooms would be a great addition to this recipe.  If using, add to the stew when adding in carrots and potatoes.
  • Peel potatoes if desired.  I recommend keeping some skin on to add texture.
  • Adjust spices and seasonings to your taste.
  • See blog post above for Instant Pot and slow cooker instructions.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 1 month.
  • To reheat, thaw and then add to a skillet over medium heat until warmed.
Calories: 178kcal, Carbohydrates: 34g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 992mg, Potassium: 738mg, Fiber: 5g, Sugar: 8g, Vitamin A: 10706IU, Vitamin C: 29mg, Calcium: 53mg, Iron: 2mg