This vegan Beef Stew is the ultimate cold weather comfort food! Tender vegan beef pieces slow cooked in a rich stew with potatoes, onions, carrots, and mushrooms make for a cozy meal that everyone is sure to love!
1 teaspoon fresh cracked black pepper, plus more to taste
6 teaspoons avocado oil, divided
¼ cup red wine vinegar
1 pound cremini mushrooms, quartered
1 white onion, diced
4 stalks celery, diced
12 cloves fresh minced garlic
2 tablespoon fresh minced parsley, plus more for garnish
2 teaspoons fresh minced thyme
1 sprig fresh minced rosemary
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups vegan-friendly dry red wine
5 cups vegan beef broth
3 bay leaves
1 pound baby potatoes, cut in half or quartered (depending on their size)
10 oz pearl onions, peeled
4 large carrots, roughly chopped into 1-inch pieces
2 cups peas
Instructions
Add the dried beef pieces to a large bowl and cover with enough boiling hot water so that they’re submerged by about an inch. Rehydrate for 20 minutes and drain thoroughly to remove as much liquid as possible. Toss the rehydrated beef pieces with 4 tablespoons of flour, and the salt and pepper.
Heat 4 teaspoons of the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the seasoned beef pieces and cook until heated through and slightly crisp around the edges, 6 to 10 minutes. Remove the beef pieces and set aside.
Reduce the heat to medium and deglaze the pot with the red wine vinegar. Once deglazed, add the remaining oil to the pot. When oil is hot, add the mushrooms, onion, celery, garlic, parsley, thyme, and rosemary. Sprinkle with a dash of salt and pepper, and cook, stirring often, until the onions are translucent and some of the liquid has cooked out of the mushrooms, 4 to 5 minutes. Add the tomato paste, Worcestershire sauce, and remaining flour and stir to incorporate. Cook 1 to 2 more minutes.
Slowly pour in the red wine and simmer, stirring every few minutes, until the sauce thickens and reduces by about a third, 15 to 20 minutes.
Pour in the broth, reserved beef pieces and bay leaves. Reduce the heat to low, cover and simmer for 90 minutes, stirring every so often.
Stir in the potatoes, pearl onions and carrots, continue to simmer, while covered, until the potatoes are just barely tender, 15 to 20 minutes.
Then, add the peas and cook until heated through and the potatoes are fork tender, another 5 to 10 minutes.
Serve immediately with fresh parsley. Enjoy by itself or served over mashed potatoes or white rice. Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-beef-stew/