I love stew.
I grew up as a non-vegetarian but I haven’t touched red meat for years. You can get all the flavors while being vegan.
This stew rich, savory, and the kind of meal that makes the whole house smell amazing while it simmers away.
I love how hearty this vegan stew feels, even without meat, and how the vegetables soak up all that deep flavor from the stout and herbs.
It’s one of those dishes that tastes even better the next day, which makes it perfect for quiet evenings, cold weather, or when you just want a big bowl of something nourishing and grounding.
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Tips for an Extra Tasty Pot Pie
• Let the stew rest for 10 to 15 minutes before serving so the flavors settle.
• Cut the vegetables large so they hold their shape and don’t turn mushy.
• Use a stout with deep flavor for the richest taste.
• Add a splash of stock at the end if the stew thickens too much.
• A heavy-bottomed pot makes a huge difference for stews
• My favorite wooden spoon for thick stews
• A good-quality vegetable stock I like to keep on hand
Vegan Stew
Course: Lunch, DinnerDifficulty: Easy4
servings20
minutes1
hourIngredients
1 tablespoons oil
9 oz portobello mushrooms, chopped into chunks
1 large onion, diced
3 large carrots, cut into chunky pieces
1 rib celery, diced
8 cloves garlic, minced
4 tablespoons all-purpose flour or cornstarch
330 ml Guinness
1 medium turnip, peeled and cut into chunks
4 large potatoes, cut into large pieces
1/4 head green cabbage, shredded
4 cups vegetable stock
1/4 cup soy sauce or tamari
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon white or cane sugar
2 bay leaves
Fresh thyme sprigs or dried thyme
Fresh rosemary sprigs or dried rosemary
Directions
- Heat the oil in a large pot over medium heat. Add the mushrooms and cook until lightly browned and warmed through, then remove from the pot and set aside so they don’t overcook.
- In the same pot, add the onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables begin to soften and the onions turn translucent, stirring occasionally so nothing sticks.
- Add the garlic and cook for about 30 seconds until fragrant. Sprinkle the flour or cornstarch over the vegetables and stir well so everything is evenly coated, letting it cook for a minute to remove any raw flour taste.
- Slowly pour in the Guinness while stirring constantly. The mixture will thicken quickly and form a rich base. Once smooth, add the vegetable stock, soy sauce, salt, pepper, sugar, bay leaves, thyme, and rosemary.
- Add the rutabaga, potatoes, and cabbage, then return the vegan beef or mushrooms to the pot. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes, stirring occasionally, until the vegetables are tender and the stew is thick and hearty. Remove bay leaves and herb stems before serving.
- You can make this dish during any festivity, not just Christmas
Variations & Substitutions
Replace rutabaga with turnips or parsnips if needed.
Use gluten-free flour or cornstarch to keep it gluten-free.
Add peas in the last 10 minutes for a pop of color.
Swap cabbage for kale if that’s what you have.
It’s warm, savory, and full of holiday comfort, and it always looks gorgeous coming out of the oven with its golden potato topping.
This hearty vegan stew is one of those meals that feels like a warm hug in a bowl. It’s rich, satisfying, and perfect for slow evenings when you want something nourishing and comforting without a lot of fuss.
Whether you’re cooking for family, meal prepping for the week, or just craving a cozy dinner, this stew is one you’ll keep coming back to.
Also check out my vegan shepherd’s pie.
