Beefless Beef Stew
Prep time
Cook time
Total time
Keep warm this winter with a hearty cup of this Beefless Beef Stew. It's a vegan take on the traditional dish that's so good you'll never know it's meat-free.
Recipe type: Soup/Stew
Serves: About 6 cups
  • 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
  1. Place ½ cup flour and salt and pepper into bowl. Stir to mix. Add Gardein Beefless Tips and toss to coat thoroughly.
  2. 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.
  3. Add 1 tsp. oil to pan and heat; add onion and cook until softened and translucent, about 5 minutes. Set aside.
  4. 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.
  5. Cover and cook for about 10 minutes. Add mushrooms. Cook for 5 more minutes.
  6. Add peas and cook for 5 more minutes or until all vegetables are soft.
Nutrition Information
Serving size: ⅙ of recipe Calories: About 200
Recipe by The Nut-Free Vegan at