Crock Pot Vegan Beef Stew

This Crock Pot Vegan Beef Stew is a hearty and protein-packed recipe, which includes tempeh and Yukon gold potatoes. It’s a healthy twist on the classic, ready in about 8 hours and 15 minutes.

Crock Pot Vegan Beef Stew Ingredients

• 4 cups vegan “beef” broth
• ⅓ cup red wine (optional)
• 2 tablespoons balsamic vinegar
• 3 tablespoons tomato paste
• 6 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• ½ teaspoon salt
• 16 ounces tempeh, cubed
• 1 pound Yukon gold potatoes, chopped
• 1 medium yellow onion, roughly chopped
• 4 large carrots, chopped into 1-inch chunks
• ¼ cup all-purpose flour
• ¾ cup peas (frozen or canned)
• Fresh parsley, chopped
• Black pepper to taste

How To Make Crock Pot Vegan Beef Stew

1. Make the broth mixture: Add vegan broth, red wine, balsamic vinegar, tomato paste, garlic, rosemary, thyme, and salt to the slow cooker. Whisk to combine.
2. Add the main ingredients: Stir in tempeh, potatoes, onion, and carrots. Cover and cook on LOW for 7 hours or HIGH for 3 hours.
3. Thicken the stew: In a bowl, whisk together the flour and 1/4 cup of liquid from the slow cooker. Stir the mixture back into the pot. Cook on HIGH for 1 additional hour.
4. Add peas: In the last 10 minutes of cooking, add peas and stir.
5. Finish and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

Recipe Tips

• Can I skip the wine? Yes, just leave it out or replace it with extra broth.
• How to make it gluten-free: Use a gluten-free flour like rice flour or cornstarch to thicken the stew.
• Can I use other veggies? Absolutely—mushrooms, parsnips, or green beans are great additions.
• Is tempeh the best meat substitute? Tempeh holds its texture well, but you could also use seitan or jackfruit.
• How to make it richer: Add a tablespoon of soy sauce or miso paste for more umami flavor.

What To Serve With Vegan Beef Stew

This stew pairs well with:

• Crusty sourdough bread
• Vegan mashed potatoes
• Brown rice or quinoa
• Roasted Brussels sprouts
• Simple garden salad

How To Store Vegan Beef Stew

Refrigerate: Store in an airtight container for up to 5 days.

Freeze Before Cooking: Place all ingredients (except broth and flour) in a freezer-safe bag. Add potatoes last, then freeze flat for up to 3 months. Cook from frozen with added broth.

Freeze After Cooking: Cool completely and transfer to freezer-safe containers or bags. Freeze for up to 2 months. Reheat with extra broth as needed.

Vegan Beef Stew Nutrition Facts

• Calories: 305 kcal
• Carbohydrates: 40 g
• Protein: 18 g
• Fat: 9 g
• Sodium: 989 mg
• Fiber: 5 g
• Sugar: 8 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use seitan instead of tempeh?
Yes, seitan is another great high-protein, chewy meat substitute for this stew.

Why does my stew taste bitter?
This may come from overcooked garlic or too much tomato paste. Adjust with a pinch of sugar or more broth.

How to make it oil-free?
Skip any added oil and ensure the broth is fat-free.

Can I use frozen vegetables?
Yes, just reduce the cooking time slightly or add them later in the process.

Try More Recipes:

• Crock Pot Tavern Roast Beef
• Crock Pot Stir Fry Beef
• Crock Pot Shredded Beef Sliders