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This hearty Vegan Beef Stew recipe is filled with tender vegan “beef” pieces, creamy potatoes, carrots, and a full-bodied vegan beef broth that the whole family will love. It’s prepped in just 15 minutes, then slow cooked all day for a quick and easy weeknight meal or meal prep.

Bowl of vegan beef stew with wine and crusty bread.

This beefless stew was inspired by my recent find of whole grain tempeh on super sale at my local Grocery Outlet (2 bricks for just $0.97!). Needless to say, I purchased 30 for just $14.55 and am well stocked for the forseeable future. 

Compared to stewing beef that typically sells for over $6 per pound, this Vegan Beef Stew made with plant-based protein saved me 83%

If you’re not lucky enough to live near a Grocery Outlet, download the app Ibotta. I’ve been seeing great deals on tempeh all year on the app (up to $2 off per brick) and you can purchase it at large chain stores like Walmart (I was cashing in on these deals before I found my super sale at Grocery Outlet!).

If you sign up for free today with my codeWVSUIJG, you can immediately earn $5 after scanning your first receipt. 

Ingredients for Vegan Beef Stew

Labeled ingredients for beef stew.
  • Broth: Vegan beef broth is best. I’ve used both Better than Bouillon Vegetarian No Beef Base and Edward & Sons Not-Beef Bouillon Cubes and both are good. 
  • Tempeh: This plant-based protein is the star of the show in this beefless beef stew! It’s filled with probiotics, has a complete protein profile, and has a great hearty, chewy texture. If you are gluten-free, make sure to use a tempeh that is made without gluten-based grains. I love the brand Lightlife and regularly find it on sale. 
  • Potatoes: I like to use Yukon gold potatoes because they don’t require peeling and are extra creamy.   
  • Red wine: While optional, adding red wine to the savory broth adds depth. of flavor and helps tenderize the tempeh and root vegetables. For best results, I recommend using a dry red wine such as Merlot, Pinot Noir, or Cabernet Sauvignon. 
  • Balsamic vinegar: Adds sweet and savory depth of flavor to the broth. 
  • Flour: I thickened this stew using all purpose flour, but a gluten-free flour blend would work well, too for a gluten-free option.  

Substitutions and Variations

  • Tempeh substitutes: If you aren’t a tempeh on hand or have run out, replace the tempeh with chopped portobello mushrooms, rehydrated soy curls, rehydrated soy chunks, or your favorite vegan beef substitute.
  • Broth substitutes: ​While vegan beef broth will add the most authentic flavor to this vegan version, veggie broth will work fine too!
  • Potato substitutes: Replace the Yukon gold potatoes with peeled russet potatoes, if desired. I would not recommend using red potatoes as these potatoes are too waxy. 
  • Balsamic vinegar alternative: ​Substitute the balsamic 1:1 with vegan steak sauce or vegan Worcestershire sauce. 

How to Make Vegan Beef Stew

Broth and spice ingredients.
Ingredients for stew in crockpot before cooking.
  1. Make the savory broth. In the bowl of a 6 qt slow cooker, add the broth, red wine, balsamic vinegar, tomato paste, garlic, fresh herbs, and salt. Whisk together until evenly combined. 
  2. Add the vegetables and tempeh. Next, add the tempeh, potatoes, chopped onion, and carrots. Stir to combine. 
  3. Cook on low for 8 hours. 
All purpose flour whisked together with beef broth.
Frozen peas added to the crockpot.
  1. Stir in flour mixture. Once there is 1 hour left to cook, remove 1/4 cup of the stew broth from the crockpot and place it in a small mixing bowl. Add the 1/4 cup of flour and stir to combine until smooth. Add this flour mixture to the slow cooker and stir until evenly distributed throughout the stew. Cook on high for remaining hour. 
  2. Add frozen peas. In the last 10 minutes of cooking, stir in the frozen peas and cook until warmed through and tender. 
  3. Season to taste. Once the soup has finished cooking, taste and season with additional salt and black pepper, as needed. Ladle the beefless stew into serving bowls, top with chopped fresh parsley, and serve while warm! Enjoy. 
Closeup of beef stew in soup ladle.

Serving Suggestions

I love serving this cozy vegan beef stew as a main course for dinner. It’s hearty and filling enough to be served on it’s own, but can also be paired with sides such as crusty bread, warm, fluffy biscuits, or vegetable sides like Crispy Air Fryer Brussels Sprouts or Air Fryer Green Beans.

Recipe FAQs

Should I marinate or season the tempeh before adding it to the stew?

You can if you’d like, but I don’t find it to be necessary. The beauty of slow cooking this hearty stew over several hours is it allows all of the flavors to meld together and infuse in the tempeh without any additional prep work.

With that being said, if you happen to have marinated tempeh on hand that would work well in this beefless stew, feel free to use it! 

How do I thicken my stew without dairy?

Traditional beef stew does not usually contain any dairy. Instead, it is thickened with a flour roux. I used the same method in this hearty vegan stew and find it does the trick.

If you prefer a thicker stew, you can increase the flour measurement to 1/3 cup flour, 1/3 cup broth. Keep in mind that the stew will continue to thicken as it cools, so don’t make it too thick (unless you’re not planning on having leftovers!). 

Can I use store-bought meat substitutes in vegan beef stew?

Yes, if you prefer to use store-bought meat substitutes, you are more than welcome. I intentionally developed this stew using tempeh because tempeh is one of the healthiest plant-based proteins and is typically more affordable than store-bought meat substitutes.

If you’d like to go the store-bought meat substitutes route, I’d recommend using vegan beef tips like Gardein Beefless Tips or Beyond Steak Plant-Based Seared Tips

​Can I make this stew in the Instant Pot?

To make an Instant Pot vegan beef stew, place the broth, red wine, balsamic vinegar, tomato paste, garlic, rosemary, thyme and salt in the Instant Pot and whisk to combine.

Then stir in the tempeh, potatoes, onion, and carrots and cook under manual high pressure for 35 minutes. Allow the pressure cooker to naturally release for 10 minutes, then release remaining pressure. Set the pot to sauté and stir in the flour mixture and frozen peas.

Allow the stew to simmer for 10-15 minutes, or until thickened and the peas are warmed through. 

Bowl of vegan beef stew.

Storage Instructions 

This beefless stew will keep in the refrigerator for up to 5 days. Keep in an airtight container, preferably glass for best preservation. 

How to Freeze Vegan Beef Stew

This stew can be frozen before and after cooking for an easy meal prep. 

  • How to freeze before cooking: Place the red wine, balsamic vinegar, tomato paste, garlic, rosemary, thyme, salt, tempeh, onion, and carrots in a gallon-sized freezer-safe bag. Seal tightly, then squish around the ingredients to combine. Open the bag, add the potatoes on top, remove the excess air and seal again, laying the bag as flat as possible. Freeze for up to 3 months, then dump the stew frozen into the slow cooker, top with broth, and cook as usual. 
  • How to freeze after cooking: Leftover vegetarian beef stew can be frozen for up to 2 months. To freeze, allow the hearty meal to cool completely, then transfer to a freezer-safe bag or individual-sized freezer cubes. Cover or seal tightly, and freeze. Defrost overnight in the refrigerator or microwave from frozen, adding additional broth as needed. 
Bowl of vegan beef stew with wine and crusty bread.

More Slow Cooker Recipes To Try

Home-Cooked Roots Logo

Vegan Beef Stew Recipe

5 from 1 vote

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
This hearty Vegan Beef Stew recipe is filled with tender vegan "beef" pieces, creamy potatoes, carrots, and a full-bodied vegan beef broth that the whole family will love. It's prepped in just 15 minutes, then slow cooked all day for a quick and easy weeknight meal or meal prep.

Equipment

Ingredients
 

  • 4 cups vegan “beef” broth
  • 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

Instructions

  • Add the broth, red wine (if using), balsamic vinegar, tomato paste, garlic, rosemary, thyme, and salt to the slow cooker. Whisk together until evenly combined.
  • Add the tempeh, potatoes, onion, and carrots and stir together. Cook on low for 7 hours or high for 3 hours.
  • In a medium bowl, whisk together the flour and ¼ cup of the slow cooker liquid until smooth. Add it back to the slow cooker and stir together. Cook on high for another hour.
  • In the last 10 minutes, add the frozen peas.
  • Once done, taste and season with additional salt and black pepper as needed. Top with fresh parsley and enjoy!

Storage Instructions

  • This vegan beef stew will keep in the refrigerator for up to 5 days. Keep in an airtight container, preferably glass for best preservation.
  • How to freeze before cooking: Place the red wine, balsamic vinegar, tomato paste, garlic, rosemary, thyme, salt, tempeh, onion, and carrots in a gallon-sized freezer-safe bag. Seal tightly, then squish around the ingredients to combine. Open the bag, add the potatoes on top, remove the excess air and seal again, laying the bag as flat as possible. Freeze for up to 3 months, then dump the stew frozen into the slow cooker, top with broth, and cook as usual. 
  • How to freeze after cooking: Leftover vegetarian beef stew can be frozen for up to 2 months. To freeze, allow the hearty meal to cool completely, then transfer to a freezer-safe bag or individual-sized freezer cubes. Cover or seal tightly, and freeze. Defrost overnight in the refrigerator or microwave from frozen, adding additional broth as needed.

Notes

  • Instant Pot option: Place the broth, red wine, balsamic vinegar, tomato paste, garlic, rosemary, thyme and salt in the Instant Pot and whisk to combine. Then, stir in the tempeh, potatoes, onion, and carrots and cook under manual high pressure for 35 minutes. Allow the pressure cooker to naturally release for 10 minutes, then release remaining pressure. Set the pot to sauté and stir in the flour mixture and frozen peas. Allow the stew to simmer for 10-15 minutes, or until thickened and the peas are warmed through. 

Nutrition

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

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine American

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5 from 1 vote
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