Serves 6 to 8
Time: 45 minutes
I’ve been on a mission to build a better vegan beef stew. Anyone can throw some wine and tomatoes into a pot but even with all the right ingredients, it’s all too easy to make a flat stew. I wanted deep complex flavors, a thick and silky base, chunky carrots and potatoes cooked just right. And of course, beefiness. And I wanted it to all happen in one pot. A simple filling stew shouldn’t destroy the entire kitchen.
Put plainly, I wanted the “DAAAAYAMN!” factor. Nothing too fussy, but a bowl that not only comforts you on a cold winter’s night, it straight-up makes you look forward to the snowiest, windiest, all-the-roads-shut-downiest night possible, just so you can make stew.
So I pulled a Cook’s Illustrated and made vegan beef stews all week. Chipping away at the recipe, then building it back up. I tried several different “beefs”; tofu, tempeh, and seitan, finally settling on a mix of homemade vegan sausage and dried porcini mushrooms. Tofu was a little too mushy, or took too much work to make it not mushy. Tempeh just crumbled too much, despite my best efforts. The seitan sausage provides flavor and hearty texture without needing to be sauteed, while the porcinis create a sultry broth and a falling-off-the-bone meatiness (that phrase isn’t gross when you consider that there aren’t any actual bones here, right?) that just sings “Beef Stew.”
For the base I knew I didn’t want a limp tomato sauce. In fact, I wanted to steer away from tomato as much as possible. I tried lentils as a backdrop but it was too…lentil-y. I also tried starting with a roux, and it was yummy but too thick…more like a sauce than a stew, plus it made the veggies cook unevenly. Finally, I settled on a slurry — a mix of water and flour that can be added after the veggies have cooked. When slowly heated it becomes thick (but not too thick) and velvetty, and holds in all the great flavor from the wine, mushrooms and spices. Just a touch of tomato paste provided even more body and a hint of tang.
The other challenge was getting the veggies to cook perfectly. Potatoes overcook easily and I didn’t want potato soup. Adding the potatoes after the initial ingredients come to a boil and then simmering them until tender is a fool proof method. Then the slurry is added and cooked just long enough to marry the flavors and create TSH (Total Stew Harmony.)
So yeah, long-story-that-I-just-made-you-read-short: I love this stew! The one thing that maybe isn’t ideal is that you need to have the sausages on hand, but they are so very easy to whip up. Make a batch the night before and you’ll have more than you need for this recipe so it’s totally worth it. But there are some alternatives, see below.
Anticipated questions:
Can you make this gluten free?
Yes! Sub the flour for 2 tablespoons organic cornstarch or 1/4 of your favorite gluten free flour mix. Sub the sausages for thawed extra firm frozen tofu with the water pressed out (this was my second favorite “meat” while experimenting.) Slice tofu into 1/2 inch thick triangles. Add an extra 1/2 teaspoon crushed fennel seed to the stew for sausage-y flavor.
Can you use a different dried mushroom?
Yes! Shiitake or portobello will work. But chop them up a little finer before adding.
Can you use seitan instead of sausages?
Yes! Use 2 cups of sliced seitan but saute it first, then remove it from the pot and add later, otherwise it will be rubbery.
Can you make this in a slow cooker?
I haven’t tried it. Why don’t you give it a shot and let us know?
Ok, now let’s stew!
1 tablespoon olive oil
1 large onion, quartered and thickly sliced
4 cloves garlic, minced
3 medium carrot, peeled, sliced on a bias, 1/2 inch thick
1 cup red wine
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon ground fennel or crushed fennel seeds
Fresh black pepper
1 teaspoon salt
1 oz dried porcini mushrooms
3 cups vegetable broth
1 1/2 pounds potatoes (any type), lazily peeled, cut in 1 1/2 inch chunks
1/4 cup all purpose flour
1/2 cup water
2 tablespoons tomato paste
3 vegan sausages, sliced into chunky half mooons
Chopped fresh parsley for garnish (optional)
Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.
I can’t say stews of any kind are something I miss (I never had a meat stew I liked, to be honest), but this could be really nice. I really like the miso something sauce in the VWAV stew, I just always felt like the potatoes and tofu weren’t the best things to put in it.
Porcinis tend to be quite expensive, but luckily I have a whole bunch I’ve picked and dried myself. :->
Cool! Something to combat the Quebec winter!
But after all your experimenting, I am really wishing there were a vegan version of Cook’s Illustrated.
Oh my that looks amazing. I’m generally not a huge fan of stews, but that picture makes me want some. Right now. And it’s 9:30 in the morning. I want that stew for breakfast!
YUM! I’m gonna make this with the fresh shitakes I got from the Asian market yesterday. What kind of vegan sausages did you use? It sounds like you used the Italian ones but let me know!
My hubby (who is slowly being converted to vegan 😉 has a gastro-pub cookbook with a Guinness beef pie that is essentially a beef stew in puff pastry. We tried over Christmas to make a vegan version for me…no success 🙁 I think that if I remove the red wine and use a Guinness with veg stock to make up the total quantity of ligquid, we may have a winner pie. But hey, I could just use this recipe till then 😉
PS…you rock!
Dried porcini’s can have a lot of grit in them. Did you notice any of that in your stew?
And who eats all the trial stews before you find the perfect one? I’m the only vegan in my house and my husband will try things, but I end up having to eat leftovers forever from one or two new recipes a week. I would love to try more because there are so many great ideas out there but I don’t want to throw things away. Everything I’ve cooked from you is amazing by the way! Thanks for making this transition easier and very interesting!
I’ve never noticed grit in my porcinis. Friends eat the leftovers, or my boyfriend takes it for lunch for a few days. Thanks!
we LOVE YOU isa!!!
Thanks!
Do the carrots go in with the potatoes?
Nope, with the wine!
That pretty much looks like the perfect bowl of “beef” stew. I bought my first porcini mushrooms ever last night to use in Julie Hasson’s roast from Vegan Diner, and I’m thinking I should make porcinis a staple in my diet.
::drool::…I’m going to the store IMMEDIATELY to make this!! I’ve been on a quest to get that beefy quality back to winter stewmaking endeavors. This looks Shabbat-ready to me! 🙂
I seriously can’t wait to try this!!! Thanks for all your hard work!
xo
cortnie
Thanks so much! And You’re welcome!
Oh this looks lovely, I want!
But makes me realize one major downside of moving to the southern hemisphere: I’m always seasonally out of synch with your recipes… hearty stews just aren’t the same with the sun shining and the temperature around 25C x-(
Can I throw something in besides dried mushrooms? I kinda hate them a lot, but I used to love beef stew.
I love the flavor of mushrooms, but I think it would still be good without them.
I might try it anyway. It can do mushrooms in certain dishes. Do you remember the stew in Vegan with A Vengeance with tofu, potatoes, and miso? It’s one of my faves, and it calls for shroomies.
That looks like the perfect bowl of stew! Can’t wait to try it, thanks so much!
Is there any substitute for wine? I’m underage soI don’t really have wine laying around. Lol
Aww, very cute! Yes, you can just use veg broth and then a splash or two of balsamic vinegar at the end. Be light with it, though.
I’m with Robyn Mary – I can’t do mushrooms 🙁 I have a sensitivity to them and it’s the worst!! They’re always the meat substitute out at restaurants n’stuff! Okay, enough exclamation points.
Is it possible to do this with just more sausage and veg? Will the flavor be totally lacking? Any advice is appreciated, as this looks a-ma-zing. Thanks 🙂
Made this tonight for me and the fiancé and it was delicious! (I conveniently had made a double batch of your sausages a couple of days ago.) i was lucky to get any sausage into the pot with him sneaking bites of it behind my back!
Oh my god Isa. I love you. This looks just like my mom’s beef stew, just ya know, minus the beef. The same velvety sauce and perfect potatoes and carrots. Making sausages tomorrow so I don’t have an excuse to not have this in two days.
This looks like the stew I remember as a kid. I’m gonna try it in the slow cooker. I may add a little tapioca..one of the strange ingredients in my mom’s stew.
Do they have to be dried mushrooms or can I use fresh?
You can do whatever you want! But you’d have to change some stuff around (no boiling the mushrooms for example) and fresh porcinis are really expensive and out of season.
I always look forward to your next recipe…and I enjoy reading them as much as making and eating them!
My mom just made a big pot of beef stew for my dad (the only omni in the house), I can’t wait to make this for my mom and I so we can make him super jealous.
This looks fanTAStic! My mom’s beef stew was my favorite comfort food growing up; I’m embarrassed to say I still miss it. I can’t wait to try this recipe.
Also, I’m loving all the stuff with mushrooms. Bring on the mushrooms!
Let me just say…yummy! Your recipes are amazing. I have Veganomicon, Vegan with a Vengeance, Vegan Cookies Invade Your Cookie Jar, and Vegan Cupcakes Take Over the World. All are wonderful. I have used many cupcakes, cookies, etc. to show those omnivores how great food can taste without all of the animal products.
Thank you so much!
On point! I HAD to have this for dinner, and the hubby whipped it up. It will definitely be made again. I think I might try adding miso next time. I’m full and still craving this stew.
I can taste it already! My crockpot and I shall be the official slow cooker testers, can’t wait to try!
Thanks for trying it in a slow cooker! Let us know how it comes out.
Must. Try. ASAP. Including the homemade sausage.
Thank you, Isa!
Yum! Looks super hearty and delicious. Perfect for a winter night! And I love the idea of a slurry instead of a roux… gives it such lovely sheen. Have you ever tried using arrowroot instead of flour or cornstarch to thicken stews? I find that it gives slurries such a lovely sheen, plus it’s health-supportive (and gluten-free!) to boot. A great stomach soother!
My husband yelled at me for “wasting all that wine,” but he took it back when he tried it! Haha! Added celery, used a blend of dried mushrooms, reconstituted, and used the red seitan recipe from Viva Vegan- still amazing!
For a super-easy way to add flavour and thicken stews, toast the plain flour in a dry pan until it’s medium-brown, then add it to your stew. My mother learned that tip from her grandmother… thanks, ladies, for the family secrets! ^__^
It looks just like beef stew! I accept the slow cooker challenge and hope my boyfriend thinks its beef!
snowstorm moving in so i am taking the weather as a sign to make this :). i am doing it in the crockpot and my house smells amazing. i can’t wait 2 1/2 more hours 😀
Just made this stew and I am in total heaven! Thanks again Isa!
This looks AMAZING. My favorite food used to be beef stew, my whole childhood my grandma would make it every time we visited. So happy for this! Hope I can find the mushrooms, I’m a college student in my first year out cooking for myself so it often takes me a long time at the grocery store haha
I have a bunch of dried chanterelles lying around- do you thin those’ll do me?
I do! They’re a little bigger than porcinis so I would suggest whacking them down to size before adding.
Oh My Freaking G*d! I can’t wait to make this, serve it to unsuspecting meat eaters and hear their reactions! This sounds so amazing, I can’t thank you enough for all of your effort and time to get it right! Love you! thank you!
addition to last comment: I LOVE reading your posts! Love your voice, your style, bring on the long-story-short ones!
This looks really good. Keeping with the Cook’s Illustrated theme (they just did a stew-improving article), people might want to try a tiny splash of soy or miso, and maybe whizzing up a couple of the dry mushrooms in a coffee grinder first.
This was delicious! I made a double batch of the Italian sausage the night before and made piggies in a blanket with some crescent dough that I had, you know, lying around. Then the next night…. “beef” stew! I used a regular portabello mushroom and sauteed it with the carrots and onions and stuff because I didn’t have any dried mushrooms, and I didn’t have any rosemary, so I winged it and subbed marjoram…. it was delicious!!!! 🙂 Thanks again for being such a genius, Isa!
Made this tonight. Me and my five kids really enjoyed it. (hubby is at work, he’ll love it later). I made the sausages last night, doubled the recipe, and we ate it with sweet potato fries and salad. It was my first attempt at seitan. Why did I wait so long??? Super easy and delish! This stew is totally different from my usual stew… I was worried the kids would turn up their noses, but since they are vegan kids, they almost never say no to anything. Especially if it comes from you guys! We love you! You really are a genius!!!!
Eating a bowl right now! it’s really good and rich. So easy to make, used the recipe for the sausage as well, turned out really well!
thank you, once again. i just made the stew and it is phenomenal!!! going to have it over quinoa for my husband’s birthday dinner. you rock!
Tried this last night and it was FANTASTIC! You wouldn’t believe it wasn’t made with meat stock and beef! Absolutely gorgeous – if you haven’t made this yet, do so immediately!
Does it matter what kind of red wine or is it just red cooking wine?
I used a merlot from Trader Joes, nothing expensive.
Lol I used the same thing… I heart 2 buck chuck! Or 3 buck or whatever it is now. 🙂
Well, I didn’t go THAT cheap 🙂
I’m going to try Yellowtail Shiraz! We shall see…;)
Holy shiitake, Isa. This one’s a winner. Everyone at my work was raving at how luscious it smelled when I brought leftovers for lunch.
Just amazing! Even my dog thought there was MEAT in the house 🙂
Isa you have outdone yourself. This was AMAZING. I love that the sausage gave the stew a little kick. I don’t know how you do it but your recipes just keep getting more awesome! I can’t thank you enough for making vegan so easy.