ALLERGENS: SOY
Have a hearty dinner in no time at all with this plant-based version of the classic comfort food dish. I give you: Beefless Beef Stew!
When I was little I loved Dinty Moore Beef Stew. Whenever I’d go grocery shopping with my parents I’d make sure a can or two always ended up in our cart. And when I transitioned to a vegan diet the craving for beef stew didn’t go away. For a few years I just never ate it. But then it occurred to me to put together a version that I could eat. And I have to say, it rivals the real thing I loved as a kid. It might even be better! Apologies, Dinty Moore.
The key ingredient that sets this Beefless Beef Stew apart from its animal-based counterpart is the Gardein Beefless Tips. If you’re not familiar, they’re a soy- and wheat gluten-based product that can be found in the freezer section of most grocery stores. I wouldn’t say they taste one-hundred percent like beef, but they’re pretty close. And when you mix them with all the other ingredients here, you’ve got a really hearty recipe that even carnivores are going to love.
Ingredients
Inside this simple and delicious dish are some of your standard beef stew ingredients: carrots, potatoes, mushrooms, peas. But what really makes it are the Gardein Beefless Tips. They’re coated with flour and lightly pan-fried to add a bit of crispness. Your favorite veggie broth, onions and a few spices round everything out to make this a full-flavored dish that the whole family will love.
This recipe is pretty simple, but it does take a bit of work. Luckily it’s a one-pot dish—yay for easy cleanup!—so there are just a lot of moving things in and out of the Dutch oven, stockpot or whatever you’ll be making it in. And though there are some moving parts, it takes less than an hour from start to finish, so you’ll be eating in no time. Plus, even though this is a super hearty stew, you don’t need to eat it exclusively during the winter months. It can be just as satisfying in spring or fall, too. But whenever you eat it, I know you’ll get that wonderful feeling that comes along with a delicious comfort food.
If you like this beef-free traditional beef stew you’ll love these:
- Jackfruit Enchilada Dip
- Slow Cooker Mac and Cheese
- The Best Vegan Hot Cocoa
- Slow Cooker Smashes Potatoes
Tell Me What You Think
As always, I’d love to hear your thoughts on this Beefless Beef Stew 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!
Beefless Beef Stew
Ingredients
- 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 tsp. thyme
- 3 medium carrots sliced
- 4 Yukon gold potatoes diced
- 1 cup mushrooms sliced
- 1 cup peas
Instructions
- 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.
Nutrition
First time I’ve been to your site. While I’m not vegetarian or vegan, I have given up red meat. Most of the time I’m just fine w/o beef, pork etc. but I have always loved beef stew. I’m so happy to have found your recipe on Bloglovin. Can’t wait to make it. BTW, I’m 65 y.o. and have been off red meat for last 3 1/2 years.
Thanks for visiting, Stephanie! The Gardein Beefless Tips are pretty great. On their own they’re certainly recognizable as a meat substitute, but in this stew, with all the other flavors going on, you almost can’t tell the difference. I hope you enjoy!
The dish looks great! Excited to give it a try. One question, at what point do you add back the beef tips and onion? I don’t see it in the directions.
Thanks!
Hi Sarah,
Thanks for catching that! I forgot to add those to the list. I’ve updated the recipe, but you can add the “beef” and onions back in after deglazing the pot with vinegar—when the other ingredients are added.
Why say it’s beefless when no beef is added what’s the point just call it what it is . If you are vegan or do not like eating meat then why do people try and substitute products to taste like meat ! Confusing and contradictory…
Lighten up David! It’s fun calling it beef less….I’m not a Vegan but love Beef Stew without meat sometimes. The body needs a break from meat!
🤣🤣🤣🤣YEA DAVID LIGHTEN UP GEEZ!!!! 🙄
If I could have a dish that doesn’t have to kill, butcher, slaughter, and inject with countless things to an animal I’d much rather have the “beefless” meal.
Not confusing. If I can have a substitute that tastes close to the real thing without neeedless suffering then sign me up! Vegans/vegetarians aren’t typically that way because they don’t like meat it’s that they stand for ethics when filling our bodies with food. Whether it be animal suffering, fair trade, etc.
It’s really not that hard to understand. Not everybody that is a vegan dislikes meat. Some people turn vegan for ethical reasons or for health reasons because they simply can’t have the meat any longer. It gets harder to digest the older you get for some folks. There are some vegans that don’t like the substitutes and won’t consume them, but not all vegans are the same.
Most vegans didn’t become vegan because they don’t like the taste of meat, they became vegan for health or ethical reasons. If you can make a vegan version of beef stew with a meat substitute then why not?
Does a rooster look like a chicken nugget? Does a boar look like bacon? Does a bull look like stew meat? A squid like calamari? A tuna like sashimi?
Humans have made up these names and these shapes. So now, we’re doing it with vegetables instead of butchered animal corpses. I see no confusion.
I am one of those people. So I grew up eating meat. I gave it up because it’s no good. It doesnt mean that it doesn’t taste good, and it doesnt mean I dont miss it. These meet substitutes give you the option of making meals that you miss or enjoyed eating with it actually being meat. I dont see the confusion. 🤷🏼♀️
Hi,
I just found this recipe but am having a heck of a time finding the “meat”. Is there something else you could substitute it or will it drastically change the taste if omitted?
Thank you
Hi, Carrie. I think just about any plant-based meat substitute would work. If you can find the new Beyond Meat ground “beef,” making that (or even their burgers) into cubes it should taste really good! Or even chopping up some Field Roast or Boca burgers in a pinch.
My “Tastes Like Chicken” Seitan (https://thenutfreevegan.net/tastes-like-chicken-seitan/) might make a good substitute, too. It wouldn’t be as “beefy,” but it’d provide some great texture in the stew.
Hope this helps! Let me know what you end up doing 🙂
I have no problem finding the beefless tips, just one question: do you thaw them first, or flour and sauté them while frozen?
Hi, Weezie. You can leave them frozen for this recipe.
We’ve added this to our staple recipes list. We cant find the beef tips, either but we sub a few different things. Whatever you choose should be able to withstand 20 minutes of simmering without falling apart. Our favorite sub is Uptons Traditional Seitan.
We also like a much thicker stew, so we use a LOT more flour.
I’m so glad you enjoyed the dish! I’ve also found it hard to come my the beef tips recently, so I’ll either go with tempeh now, or Beyond Steak. Both taste great in there!
For the same reason you decided to stress over something you could’ve moved on from.
It’s more that we make a personal choice not to eat animals. It’s not the taste of meat we have an issue with.
I was looking for vegan stew recipes for St. Patrick’s Day and am glad I saw this. I was thinking that the Beefless Tips would work well. Gonna get the ingredients and make it! One question, is the thyme dried or fresh?
Hi Alyssa. You can use either fresh or dried thyme. I used dry when I made it, but if I’d had fresh on hand I definitely would’ve gone that route.
I grew up on meat, chicken, pork, eggs, dairy. I’m 56 and after so many years of I think maybe getting use to a certain taste, some people expect to have that flavor, or consistency. I could be 100% wrong, I’m just saying for me it’s the flavor and consistency without the harm to animals and my body! I was in so much pain and so much inflammation that my daughters, who were the first to become vegan suggested I just try it. Now I’m making up recipes! Lol
A plant-based diet works wonders for inflammation, Beth. I’m so happy you’ve given it a try and have seen great results!
Hi! A lot of people who are vegan/ vegetarian still enjoy the taste of meat but dont eat meat due to the negative environmental impacts/ health/ etc!
I never liked the taste of red meat growing up, and became a vegetarian at 12 for ethical reasons. Over 25 years later, I like the taste of meat substitutes better than I ever liked the “real” thing. In fact, if it’s too realistic, I don’t like it! (See Impossible/Beyond beef.) Gardein just edges up to that line, but my spouse (who went veg as an adult shortly before we met but who loved the taste of meat) ADORES it, so every once in a while I make something like this. We can both enjoy it but I give him more of the “beef” and I enjoy the carrots and potatoes. Of course, I should mention, I’m generously offering an explanation where none is necessary—other people’s eating habits are NONE OF YOUR BUSINESS. But I’m a generous soul.
Because majority of vegans were not born vegan and spent most of their lives eating meat. And I, like most, did enjoy meat and gave it up for health benefits and the animals. We make substitutes because we want something similar that poses no harm to animals or our bodies. Is that good enough for you, David?
Hello,
I don’t typically leave comments on recipe sites but this was just so good! I’ve been a vegetarian for 20 years and there are some flavors I do miss. Last year, I found a “chicken” pot pie recipe and now this stew. The combination of spices, veggies and the Gardein beefless tips, brings me back to being a kid and eating my mum’s stew. Great recipe! I made it exactly as written. Thank you 🙂
I’m so happy to hear you enjoyed the recipe, Karyn!
I actually used this to make a batch of “beef” pot pies, which I highly recommend 🙂
Oh wow! That’s such a good idea. I might just follow your lead the next time I make this.
This looks delicious! Could the recipe be halved, and if so would I need to change any of the cooking times? Or would leftovers freeze well? Thanks!
Thanks, Adriana! I’m not sure about halving the recipe, honestly. But leftovers will be fine in the freezer. If the flour starts to separate a bit as you thaw, just remove some of the broth and heat it up in a pan, whisk in a little more flour so it thickens again, and then stir it back into the stew. Good luck!
Thanks for sharing the recipe! I’m making this right now. I added in some chopped celery, vegan worcestershire sauce, and one small can of diced tomatoes. I also fried my mushrooms in with my onions. It smells so good. Can’t wait to taste it! Super simple and quick. Thank you!
I love your additions, Marissa! Hope it tasted great!
Hi! I’m not sure if I’m just blind or reading this incorrectly! I’m confused at how many pans are being used, and what is being added to which? At first you say to set the dutch oven or soup pot with the beef tips aside, but then to add 1 tsp. oil to pan, so is this a separate pan or the same one? This question also applies to when you instruct to set the pan with onions aside, but to then add the vinegar.
I am SO excited to make, by the way 🙂 My SO is snowboarding today and I hope this will be the perfect recipe to warm him up when he gets back!
Hi, I figured it out. LOL. Like I said, either I’m blind or just reading it incorrectly. I used my brain power!
No worries, Abbie! I blame my poor writing…
Is there a printable version of this recipe?
Hi, Janiece! You can print all the Nut-Free Vegan recipes by clicking the “Print” button under the image next to the recipe. For this one, here’s a link to the printable version: https://thenutfreevegan.net/easyrecipe-print/1622-0/
That button is a little tough to find—thanks for bringing it to my attention! I’m going to see if I can’t make it stand out a little more for people who want to print.
Hope you enjoy the Beefless Beef Stew!
Could I sub the flour with oat flour or spelt flour??
Hi Aretha! Oat flour should work fine. I don’t have a lot of experience with spelt flour though, so that one I’m not sure on.
Just finished making this about 15 minutes ago. Non-vegan boyfriend approved! He said it was really good! I had a tiny taste since I am gluten free (sobs) but it was really good! I have to admit I am a little jealous but am happy I have another recipe to add to my weekly rotation. Thank you so much for sharing! <3
Happy to hear it, Nina! I’m sorry this one isn’t gluten-free for you, but if you search the site plenty of others are, so maybe you can find another one to add to the rotation 🙂
Looking forward to making this. I was just wondering if the beefless tips are cooked from from frozen or should I thaw them beforehand?
Hi, Kate!
You can cook the Beefless tips right out of the freezer.
Hope you enjoy the dish!
Hi Steven!
Even though it’s June, it’s a cloudy, cool day in Portland and I am making this today. Except I am leaving the potatoes out and going to serve the stew over mashed potatoes. My family is going to love me for not making burritos again!
Thank you for a GREAT website and much needed vegan nut-free recipes. I will definitely be back!
Thanks so much, Heidi!
Beef stew over mashed potatoes?? That’s the comfort food of my dreams! I bet your family will love it.
I just made this stew. My husband and I loved it!!! Thanks for the recipe.
That’s so great to hear, Kimberly! I’m really glad you and your husband enjoyed the recipe!
this looks ahaamaazzing! I can’t wait to try it. Being a big fan of Gardein Beefless tips this will be a new recipe for me. I also love the additions from Marissa. Thanx again and keep the healthy coming!
That’s awesome, Dee! I think you’ll really love this recipe. It’s still one of my favorites from the site.
Finding this mid-August means I’ll wait a while before I try it, but if it imitates and/or tops Dinty Moore, I’ll be eating lots of this. I used to make beef stew in the pressure cooker when my 4 kids were younger. I used to add green beans and will probably do the same here. I’m glad I found your site! I’m 67 and have only been vegan since February, Two of my kids are now vegan and finally talked me into it. I have not missed one single taste from my meat and dairy days.
I’m so happy you found the site, Nancy! And I’m excited that you’re giving he plant-based diet a try—sounds like it’s agreeing with you so far.
I was a big fan of the Dinty Moore beef stew when I was young. In fact, it’s pretty much what I had in mind when making this vegan version. String beans are a great addition, and it’s simple to make this in a pressure cooker if you’d like. Just sauté the veggies for a few minutes, add the rest of the ingredients and cook for about ten minutes. I hope you find it to be at least on the same level as Dinty Moore! Or even better 🙂
I’m making this for my vegan brother for Christmas dinner. I’ll try some as well as I gave up beef after having my gallbladder removed in 2007. It was one of the meats that still made me sick. Thanks for the recipe! For those having a hard time finding the “beef”, I found it in Walmart where I am in NY.
Thank you, Chandra! I hope you and your brother both enjoy the recipe. Happy holidays!
This looks delicious but one question before I begin, could the ‘beef’ tips be added to the stew frozen w/ out precooking?
Hi, Mardy. Absolutely! I’d maybe add 2–3 minutes to the cook time to make sure they’re soft enough, but it shouldn’t be a problem.
I’m so excited to try this. Any tips for making it in a crock pot?
Hmm, I’ve never made it in a crock pot, but the time would probably double if you cook it on Low. But you’d want to check it at the 10-minute mark, before adding the mushrooms, to be sure. I could be wrong about that. Otherwise, I think the recipe would probably stay pretty close to the original.
Let me know how it turns out!
How did this turn out?! I just asked him a similar question before I saw yours.
Made this today. I seem to never make a recipe exactly as it is written. I added diced garlic, diced fire roasted tomatoes, and sliced frozen okra. Also a tablespoon of white miso and a tablespoon of low sodium tamari. Delicious! Served it over farfelle pasta.
Delicious! Hub is very happy.
That sounds like a delicious variation! I love it!
This will be the first time I make a roast without the actual beef and I’m excited but I DO have a potentially silly question.. I usually do a pot roast in the crock pot, do you think these beefless tips would cook the same if I just went about this all as I would a normal roast in the crockpot?
Hi Kellsey! I’d probably double the time, but check on it at the 10-minute mark. Unlike a roast, the beef tips are frozen and pre-cooked, so I worry about cooking them for too long without them falling apart.
You’re the second person to ask about the crock pot directions, so I think I’ll make it that way and post some updated directions in the notes.
Let me know how it turns out. I hope you love it!
HI, just made this and fam had mixed reviews. Is there a way to keep the seasoning on the beefless tips on? My sis complained they were tasteless. I liked it but I mistakenly added the red wine vinegar with the onions and I don’t know if that is what threw the soup off?
Hi, Irma!
Has your sister ever tried the Gardein Beefless Tips outside of this recipe? I’d be curious to know her thoughts of them on their own. But in the meantime, I don’t think adding the vinegar at that stage would cause the flavor to change too much—it’s more about just giving the onions time to cook fully. The one thing I can think of is that maybe the flour covered up the taste of the tips? I didn’t find that to be the case whenever I’ve made the recipe, but it’s possible it’s different for different palates. If you want to test that theory I’d suggest whisking the flour together with the broth and adding it in that step instead of coating the tips next time you make this. And please let me know how it goes!
Awesome recipe! Thank you very much.
I’m so happy you liked it, Cat!
I’m so excited to try this recipe and I’m glad I found your site! Thank you for sharing recipes for good food! Im not vegan but my husband is. I like to cook meals we both enjoy! Thank you so much!!
I’m glad you found the site, too, Chrissy! If you have any questions about the recipes, please let me know and I hope you enjoy. 🙂
I should’ve replied earlier but it was AWESOME! I’m actually getting ready to make it again now. I’ve made it with chick peas instead of meatless tips too..:both were equally amazing! This is an awesome recipe! This time I’m adding red wine and mushrooms!! I’m still not vegan but I get closer each day lol! This recipe is great for kids and toddlers too! No complaints from anyone 🤩
I’m so happy to hear this, Chrissy! The chickpeas are a great idea! Glad you’re enjoying the recipe 🙂
Hi, can I substitute red wine vinegar with balsamic vinegar? I’m not sure what the purpose of the vinegar is. Is it to add flavor? Or is it just used for its acidity to deglaze the pan? But my main question is whether I can use balsamic vinegar instead. Thanks.
Hi Jocelyn,
I used the red wine because it’s a bit more flavorful than other vinegars and is commonly used with beef. However, I think a balsamic would work very well, too. That has a little more bite to it than the red, so you might want to decrease the amount slightly. But it should be fine. I hope you enjoy the dish!
I made it (sans carrots since I was out) and just added a little spice to it and it is AMAZING. My husband and I both love it and will make it again and it was perfect for a cold day out. Thanks!
I’m so glad you enjoyed it, Alyssa!
This is a delicious recipe. I added a little bit of soy sauce which kicked it up a notch, made a more ‘beefy’ flavor.
Great idea, Renee! Soy sauce makes everything better 🙂
I couldn’t agree more!
Thank you so much for the recipe! We have tried many over the last 25 years of plant-based cooking but this is, by far, my favorite! It reminds of my mom’s “real thing” when I was growing up. She’s an amazing cook, so that’s a huge compliment!!!
Thank you, Jen! That’s such a wonderful compliment to receive! You’ve made my day 🙂
How much time would you use if a 4qt. Pressure cooker were used?
Hi, Dewy. I’ve never tried to make this in an Instant Pot, but I did a little research and it looks like similar recipes suggest an average of 30 minutes. If you give it a try, please let me know how it turns out!
Sorry, but something was not right here for me. Way too much water for one thing–really more of a soup than a stew. Also, the cooking time is not nearly long enough. After the specified time my vegetables were still crunchy, especially the carrots. I ended up cooking the “stew” for more than 2 hours before it was close to being done. The taste was OK, but if I decide to make it again I would cut the water back to only 3-4 cups and increase the cooking time substantially. Thank you anyway for a promising recipe.
Hi DX. Thank you so much for the feedback. This is far and away the most popular recipe on the site and I hadn’t heard anything like this before. But now that you’ve told me I’ll go back and make the recipe this week to see if there are any adjustments that need to be made. I appreciate you letting me know!
OK–it was much better the next day after being in the refrigerator overnight. Much thicker and more “stew-like”, and the vegetables had softened as well. I’ll probably try it again but won’t eat it until the next day. 🙂 I appreciate your response!
I’m happy to hear that it worked out! Even if it was a day later. I’m still going to revisit the recipe and see if I can’t adjust it. Thanks again!
Great recipe (a little pricey w/2 bags of beef tips, but probably not more than real beef). I omitted peas and added celery (personal preference). I also added a bit of Marsala and Worchestshire sauce to make more beefy flavor. Will definitely be added to my go-to recipes, especially if I’m entertaining omnivore friends!
Glad you enjoyed it, Michele! Your additions sound perfect.
I’ve noticed a price decrease with Gardein products recently in some supermarkets, so hopefully that’ll carry over everywhere!
FYI: Worchestshire sauce is not vegan because it contains anchovies. Unless you use a vegan version. Best–
This was absolutely delicious! I made a few adjustments. I thickened the sauce with extra flour and arrowroot. I added garlic powder (personal taste). I didn’t have red wine vinegar so I added white wine instead (red wine would have probably worked better, but this is what I had on hand). I let it simmer for longer than what the recipe called for so that my potatoes got softer. My husband loved it so much he had 3 servings, which is not the norm for him. Thank you!
I’m so glad you and your husband enjoyed the recipe, Cheri!
This was delicious, thank you for sharing all of these fantastic recipes! We appreciate you.
Thank you so much, Suzy! I’m really happy to hear that you enjoyed the recipe!
Not a vegan or vegetarian but my wife is. After her cancer diagnosis she went on chemo and it has been challenging to keep weight up. I’ve had to take up more of the cooking, and on weekends, I try to make a big comfort food meal. This stew was perfect. She sees lots of fresh veggies and knows its made from scratch with nothing canned. For me, I can’t find the suggested veg meats, so I looked for something that could stand up to being fried and boiled, and settled on seitan, cut into half inch cubes. I don’t need as much flour to coat them but I use a full 1/4 cup of flour in veggie mushroom broth to make it less soupy and more stewy in the end. I put a bit of sage and rosemary and a dash of paprika in that coating flour to cut the seitan flavor.
It’s also versatile in that instead of all the boiling, you can cut the broth way down and melt some vegan cheese into it and then bake the whole thing for a casserole with fried onions on top. That mushroom-based roux is a great all-around base sauce for gravies, soups, etc.
Hi Nathan,
Thank you so much for your comment. I’m so very sorry to hear about your wife’s diagnosis. I really hope for the best for her.
I’m so happy you were able to find this recipe and that it hit the spot. Seitan is a great replacement for the Gardein beefless tips, and the adjustments you made sound fantastic—they probably gave it even more flavor.
I hope you find more recipes on the site that work for you and your wife. And if you ever have any questions about cooking plant-based meals, please do reach out. I’m more than happy to help in any way I can.
Thank you for the recipe! I was a bit disappointed in the beefless tips — they reminded me of chef boyardee “beef” from my pre-vegan days. I would not make this again but I appreciate the recipe! I didn’t add mushrooms because i was cooking for a picky eater but i suspect they would really make a positive impact on the texture.
Thank you for the feedback, Mariah! Those beef tips are definitely not yet at the point where they’re going to fool anyone. But I think these companies have definitely come a long way since the rubbery tofu dogs days!
I hope that even though this recipe was a miss for you you’ll consider trying others on the site 🙂
I ended up using beyond sausage since I don’t care for the Gardein beefless tips. I also added celery and used mixed frozen vegetables. A couple of things: a tablespoon of thyme is way too much, it overpowers the stew. I would say a teaspoon is plenty. I added some liquid smoke and a little bbq sauce to try and mask the flavor of the thyme. Also, it was really thin for a stew so I made a quick roux to thicken it up. With the knowledge I gained after this batch I would make this again and expect it to be excellent with the tweaks I’ll make.
Thank you so much for the feedback, James! Your adjustments sound perfect.
I used red wine instead of red wine vinegar, one bag of tips, upped the veggies a bit. The day I made it, it was good. HOWEVER, letting it cool and sit overnight really improved the flavor. It was quite delicious the next day.
Great adjustments, Danielle! Other people have mentioned letting it sit until the next day as well. I’ll have to give it a try. 🙂
Really delicious recipe and easy to adapt!
I replaced the ‘beef’ tips with veggie sausage and added some spices and peas instead of potatoes.
So glad you liked it, Abigail! I love your adjustments. 🤤
Love this recipe. Third time making it today. I added vegan Worcestershire to get closer to a beef flavor.
So glad you enjoy the recipe, David!
Hi I’ve made this recipe lots in the past but Gardein seem to have discontinued the beefless tips I haven’t seen them in stores for months so maybe a new “beef” is needed in recipe. Could use Gardein meatballs and chop them up when cooked ot maybe a Beyond burger cooked and chopped up? We seem to get a lot of chicken like products but beef not so much.
It’s interesting you mention that, Rosalind. I’ve had a little trouble finding the Gardein tips recently as well. I used the product finder on their website to track some down at a Walmart a town away. But you’re right, I need to add a note in there that there are plenty of other options out there for the “beef” part. Thank you!
Thank you so much. As a child when we went camping my special treat was Dinty Moore Stew. I have been a vegetarian for more than 35 years and this stew is something I have tried to replicate. I have just found this and not had the opportunity to make it yet but I know it will be great!
I hope you enjoyed it, Theresa!
This was so good. Thank you Thank you! I made my first batch and had it for lunch and dinner until it was finished:) I am now going to make a double batch today. Here is a 2023 update for beef substitutes; could not find “Gardein” tips in store they seem to only be available online BUT now “Beyond” has “Beyond steak seared tips” available in stores. They have a grilled flavor that I liked. I also have been using “Better than Bouillon” for a few years and they have a “no beef base” that is richer than a standard vegetable broth
I’m so glad you enjoyed the dish, Theresa! I’ve noticed the Gardein tips are getting harder to come by. The Beyond steak is a fine substitute. I put that into a cheesesteak not too long ago and really loved the flavor. It’d be great in this beef stew. Thanks for the inspiration!
Thanks for a great recipe! I added some ketchup, vegan Worcestershire sauce, and garlic powder and it rounded out the flavors beautifully. Really gave vibes of the canned version but much, much better!
I’m so glad you enjoyed this, Michelle! Your additions sound fantastic.
Hi! Super excited to make this since I too miss Dinty Moore. Quick question, do the “beef” tips get soft like the meat in Dinty Moore? I’m having trouble figuring out how to make them more tender. Thanks for all your great recipes!
Hi, Jim! The Gardein beef tips do get very soft in my experience. I often sauté them and even using that method there’s quite a bit of tenderness to them.
If you make it and they don’t meet your expectations I’d also suggest trying Beyond Meat’s new steak tips. Those get pretty tender as well.
Good luck!
Just made this tonight and it was absolutely delicious!! Best vegan beef stew I’ve ever had. Thanks for this recipe!!
Thanks, Joey! I’m so happy to hear that you enjoyed it.
Hi! Excited to try this recipe😊 I’m not seeing the amount of servings? Where am I missing it? Thank you!
Hi Amber! Sorry, it’ll make six servings. I updated how my site handles recipes and it wiped out some of the information—including servings—and I’m making my way through re-adding them.
Perfect, thanks so much Steven!