When I was just a little guy I loved Dinty Moore Beef Stew. It came in a can and later a little microwave container, and whenever I’d go grocery shopping with my parents I’d make sure it ended up in the cart. And even though I’ve transitioned to a vegan diet, my love of this dish hasn’t gone away. Until recently I just never ate it—funny how you can just live without some of the things you used to love to eat when you go vegan because it’s more important to not consume animal products than have a few minutes of satisfying a craving. But recently it occurred to me to come up with a version that I could eat—a beefless beef stew. And I have to say, I think this is probably better. Sorry, Dinty Moore!
Maybe it’s because of the weather, but I’ve been thinking a lot about soups and stews lately. This is one in a line of several recipes that have either already gone up on the site (New Mexico Green Chile Stew) or will be up soon. This is the time of year when warm comfort foods are all I want. And my wife says the soups I make are her favorite recipes, so that’s incentive enough to keep coming up with new ones. They’re really fun to make and photograph, too. That’s why you’ll probably see a bunch more of them in the upcoming weeks.
In the meantime, let’s get into this dish. For the “beef” I used Gardein Beefless Tips, which are amazing and super versatile. They really give the stew that meaty flavor it needs to work. The vegetables are pretty much standard beef stew fare, but I did throw mushrooms into the mix because I think they’re great with the Gardein tips (and just about everything) and add a little variance to the root vegetable texture. This Beefless Beef Stew takes a little bit of time to make, but it’s totally worth the wait. I think you and your family will love the familiar taste, and take heart in the fact that you got it without harming any animals.
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!
- ½ cup + 1 Tbsp. flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 bags Gardein Beefless Tips
- 2 Tbsp. + 1 tsp. oil
- 1 large onion, chopped
- ¼ cup red wine vinegar
- 6 cups vegetable broth
- 2 bay leaves
- 1 Tbsp. thyme
- 3 medium carrots, sliced
- 4 Yukon gold potatoes, diced
- 1 cup mushrooms, sliced
- 1 cup peas
- Place ½ cup flour and salt and pepper into bowl. Stir to mix. Add Gardein Beefless Tips and toss to coat thoroughly.
- Heat 2 Tbsp. oil over low-medium heat in Dutch oven or soup pot and add ¼ of flour-coated beef tips. Cook until browned on all sides, about 5 minutes. Repeat with remaining beef tips and set aside.
- Add 1 tsp. oil to pan and heat; add onion and cook until softened and translucent, about 5 minutes. Set aside.
- Add vinegar to pan and cook over medium heat, scraping pan with a wooden spoon to loosen beef remains. Add broth, bay leaves, thyme, carrots, potatoes and 1 Tbsp. flour. Bring to a boil and reduce to a simmer. Return beefless tips and onions to pan.
- Cover and cook for about 10 minutes. Add mushrooms. Cook for 5 more minutes.
- Add peas and cook for 5 more minutes or until all vegetables are soft.