Dad. At Home.

Vegan Beef Stew

Ben Hartung

Vegan Beef Stew

Adapted from Fake Meat
Print Recipe
Servings: 4
Course: Soup
Ingredients Method

Ingredients
  

  • 3 tablespoon vegan butter
  • 1 large yellow onion medium dice
  • 1¼ teaspoon salt
  • 4 cloves garlic minced
  • 2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 celery ribs sliced
  • 2 carrots or turnip or parsnip peeled and cut into ¾-inch (2 cm) pieces
  • 1/2 teaspoon ground black pepper
  • 1¼ cups 300 mL stout beer
  • 3 tablespoon tomato paste
  • 8 oz 225 g Yukon Gold potatoes, cut into ¾-inch (2 cm) chunks
  • 6 cups prepared vegetable broth
  • ⅓ cup 40 g all-purpose flour
  • ¼ cup 9 g chopped fresh parsley, for garnish
  • 1 pack extra firm tofu, crumbled by hand

Method
 

  1. Heat a dutch oven over medium-high heat. Add the butter, onion, and salt. Cook until lightly browned, about 7 minutes
  2. Add the garlic, thyme, and rosemary, and cook for about 1 minute until fragrant.
  3. Add celery and carrots.
Stir in the celery and carrots and cook for about 5 minutes. Season with black pepper while they cook.
  4. Deglaze with stout. 
Pour in the stout and scrape the bottom of the pot with a wooden spatula to loosen any browned bits. Let it cook for about 5 minutes.
  5. Simmer the stew.
 Stir in the tomato paste. Add the potatoes, tofu, and 4 cups of the broth. Cover and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are tender, about 10 minutes. Don’t overcook the potatoes.
  6. Thicken and finish. 
In a measuring cup, whisk together the remaining 2 cups broth and the flour. Once the potatoes are tender, slowly stir this mixture into the pot, stirring constantly. Simmer for about 10 minutes, until the stew thickens. Let the stew rest for about 10 minutes before serving, then garnish with parsley.