Is this vegan beef stew gluten-free?

Many vegan beef stew recipes are not gluten-free because they're made with meat substitutes such as vital wheat gluten products like seitan or even some types of tempeh. This hearty vegan beef stew recipe can easily be made gluten-free by using gluten-free to thicken it or cornstarch. The soy curls are a naturally gluten-free plant-based protein that is made from whole soybeans.

How can I thicken my stew?

The flour and hearty potatoes in this stew help to thicken the stew, but if you prefer an even thicker stew, add a small cornstarch slurry and simmer until the beefless stew is thickened to your liking.

Can I freeze vegan beef stew?

This vegan stew can be frozen, but like pasta, tender potatoes don't thaw and reheat very nicely. They tend to become overly soft, and sometimes even grainy. For this reason, we would only freeze this vegan beef stew to prevent food waste.

Can I make this stew in the pressure cooker or slow cooker?

We have not tested a pressure cooker or slow cooker version of this recipe. Instead, check out this Instant Pot Mushroom Stroganoff or this Instant Pot Black Bean Soup !

Vegan Beef Stew

Description

This crowd-pleasing Vegan Beef Stew is made with a full-bodied broth, tender vegan “beef” pieces, and hearty potatoes. It’s the perfect cozy recipe to serve with crusty bread and fresh parsley for a pop of freshness.

Ingredients

Vegan “beef”

4 ounces soy curls
3 cups hot vegan “beef” broth
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

Stew

1 medium yellow onion, diced
4 large carrots, cut into 1-inch chunks
½ teaspoon salt
2 tablespoons balsamic vinegar
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
½ cup red wine
2 tablespoons tomato paste
1 lb baby Yukon gold potatoes, halved
4 cups vegan “beef” broth
Fresh parsley, chopped

Equipment

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Instructions

Rehydrate the soy curls. Place the dry soy curls in a large mixing bowl, then pour the hot vegan “beef” broth over top. Mix to combine, making sure the soy curls are fully submerged. Set aside for 10 minutes, or until the soy curls are fully hydrated.
Strain the soy curls. Once hydrated, strain the soy curls over a fine mesh sieve or colander and squeeze out as much excess moisture as possible. Place the soy curls back into the large mixing bowl, then toss with flour, salt, and black pepper. If there are any long pieces, we like to trim them into bit-sized pieces with kitchen sheers.
Brown the soy curls. Heat a large Dutch oven or soup pot over medium heat. Once warm, add 2 tablespoons of oil and heat through. Add the rehydrated soy curls and pan fry, stirring occasionally, until they are golden brown and crispy, about 8 minutes. If the soy curls begin to stick, add more oil as needed. Remove the soy curls from the pot and set them aside on a paper towel-lined plate or wire rack.
Sauté the onions and carrots. Next, add the chopped onion, carrots, balsamic vinegar, and ½ tsp salt to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onions are translucent and the carrots are beginning to soften.
Add garlic and fresh herbs. To the same pot, add the garlic, rosemary, and thyme and sauté for another 1-2 minutes, or until fragrant.
Cook the tomato paste and wine. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color. Deglaze the pot with the red wine, scraping up any browned bits. Simmer, stirring frequently, until the wine has reduced, about 3 minutes.
Add potatoes, broth, and soy curls. If needed, add additional water so the potatoes are submerged. Bring to a boil over medium-high heat, then lower the heat, cover the pot, and simmer for about 15 minutes or until the potatoes are fork tender, stirring occasionally to prevent sticking.
Serve. Season the stew with additional salt and black pepper to taste, as needed, then serve immediately while warm with fresh parsley. Enjoy!

Notes

Add hearty mushrooms: If you have leftover portobello mushrooms on hand, chop them into bite-sized pieces and add them to the stew for a boost of umami flavor and hearty texture.
Add peas: Both frozen peas and canned peas are delicious in vegan beef stew.
Gluten-free: To make this recipe fully gluten-free, use gluten-free flour to thicken or opt for cornstarch.
Storage: Leftover stew can be stored in an airtight container in the fridge for up to 5 days. Before covering and storing, let the stew cool to room temperature to prevent condensation buildup. Reheat leftovers in the microwave or in a small pot on the stovetop until warmed through.
Freezing: This vegan stew can be frozen, but like pasta, tender potatoes don’t thaw and reheat very nicely. They tend to become overly soft, and sometimes even grainy. For this reason, we would only freeze this vegan beef stew to prevent food waste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Entree
Method: Stovetop