Wednesday, February 17, 2016

Where's the Beef? Stew

Growing up, my Mom made beef stew often on the winter weekends. I remember loving how the house smelled while her beef stew bubbled away in the Crockpot all day long.

Where's the Beef? Stew | A Hoppy Medium #vegan

Although I no longer eat beef (or any meat besides seafood!), I still crave my Mom's beef stew this time of year. The dreary, cloudy days here in Portland have only taken my craving to the next level...which inspired this vegan beef-less stew recipe. It's not built off my Mom's recipe, but it sure is delicious (and the leftovers are even better).

If you're looking for a lighter version of the traditional beef stew, this recipe's for you.

Where's the Beef? Stew
Yields: 6-8 servings
-2 tablespoons extra virgin olive oil
-1 large yellow, diced
-3 celery ribs celery, chopped
-3 medium carrots, peeled and chopped
-2 portabella mushrooms, cut into 3/4-inch pieces
-3 large cloves garlic, peeled and minced
-4 cups low-sodium vegetable broth + 1 cup water
-2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
-1/4 cup tomato paste
-Dried thyme (about 1/2 teaspoon)
-Dried tarragon (about 1/2 teaspoon)
-1 teaspoon smoked paprika
-2 teaspoons finely chopped fresh rosemary
-1 1/2 cups frozen green peas, thawed
-Salt and black pepper, to taste

1.) Heat oil in a large pot over medium-high heat. Add the onion, celery, and carrots, and cook for 7 to 8 minutes, or until the onions begin to brown slightly, stirring frequently.
2.) Stir in the mushrooms and garlic, and continue to cook for an additional 5 minutes.
3.) Add the vegetable broth, water, potatoes, tomato paste, dried herbs, and smoked paprika. Bring to a boil, and then reduce heat to low (not a simmer!). Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.
4.) Taste the soup, and season with salt and pepper as needed. Ladle stew into bowls and drizzle each serving with a tiny bit of olive oil for extra flavor.

Where's the Beef? Stew | A Hoppy Medium #vegan

Chock-full of hearty potatoes, mushrooms, and a slew of other nutrient-rich vegetables - plus the slight smokiness from the paprika and the hit of fresh rosemary in each bite - this vegan version of one of my favorite winter soups is on-point.

The only thing you need now is some rustic bread to dip into it!

What's your favorite winter comfort meal? 


  1. This looks hearty and flavorful! I definitely don't need my winter comfort food to have meat, though it often does. Dishes like this are a good reminder of that!

    1. Agreed! This was super filling, but didn't leave me uncomfortably full.

  2. my mom never made it growing up - so i only recently got into eating beef stew when friends made it for ski weekends. Your meatless version looks perfect!