Gluten-Free Vegan Beefless "Beef" Stew

This Gluten-Free Vegan Beefless "Beef" Stew is an easy and healthy plant-based version of the classic comfort meal we all grew up with. It's a one-pot, budget-friendly meal that can be prepped in about 10 minutes and is meat-free, dairy-free and Medical Medium compliant!

Here's Why This Recipe Works

My top 3 favorite reasons:

1. Budget-Friendly Meal - Made with simple + low-cost staple veggies and herbs that are easy-to-find! 
2. Can Be Made On The Stovetop Or Instant Pot - Once the veggies are prepped you can simmer on the stovetop for about 45 minutes or cook in an Instant Pot in under 5 minutes!
3. Made With Clean Real Food Ingredients - Nutrient-dense and healthy ingredients such as carrots, potatoes, onions, celery, veggie broth, garlic, avocado oil, bay leaves, ground black pepper, ground oregano, and Himalayan pink salt.

You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, nut-free, and Medical Medium compliant.

What Goes Into This Recipe

Here are the healthy ingredients needed to make this recipe:

How To Make This Recipe: Step-by-Step Instructions

Here is how to make this recipe and I'll show you with step-by-step instructions below.

Step 1: Prep the Veggies

Firstly, prep the veggies by slicing the carrots, cube the potatoes into small pieces, and dice the onion and celery into small pieces.

Step 2: Saute the Onions

Secondly, add the avocado oil, onions, garlic, salt and pepper to a large soup pot.

Gently saute' for about 2-3 minutes, or until the onions are soft.

Step 3: Prepare the Soup

Thirdly, add the remaining ingredients, including the prepped veggies, to the soup pot and stir until well combined.

Step 4: Allow the Soup To Simmer

Fourthly, bring the soup to a boil.

Then reduce to low-medium heat and cook without a lid for approximately 30-45 minutes, or until the carrots and potatoes are soft.

Make sure to stir it every 15 minutes or so and check the liquid level.

You may need to add additional liquid to keep it at a "stew-like" consistency.

If so, add either additional water or veggie broth in 1/2 cup increments to keep the stew at your preferred consistency.

Taste and adjust the seasonings to your preference.

Step 5: How To Store The "Beef" Stew

Lastly, store any leftover stew in an air-tight BPA-free container in the refrigerator.

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Vegetable Broth. I prefer to use "unsalted" vegetable broth, but if you use "salted" vegetable broth, you may want to adjust the amount of Himalayan salt in the recipe.

Water. I highly recommend using filtered/purified water to use in your stew instead of tap water to avoid impurities. For example, I use a Berkey water filter system when cooking in all my recipes.

Potato. I used "russet" potatoes, but feel free to use whatever variety you have on hand. In addition, (3) medium potatoes should give you (3) cups of diced + peeled potatoes, 

Carrots:  I used (6) medium carrots to get (3) cups sliced carrots.

Onions. I like to use an organic "white" onion when making this recipe, however, any variety would work well except a sweet onion since this is a savory recipe.

Avocado Oil. This can be substituted with organic extra-virgin olive oil.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Vegetable Amounts: Don't worry if you don't have exactly (3) cups of carrots or (3) cups of potatoes. Since the sizes of vegetables vary, it's ok if you have a little or a little less.

Additional Seasonings: After the stew is finished, take a taste and see if you need to add additional seasonings.

Want More Healthy Plant-Based Soup Recipes?

Check out these:

• Creamy Mushroom Soup 
• Spicy Roasted Red Pepper and Garlic Soup 
• Cream of Asparagus Soup 
• or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

Gluten-Free Vegan Beefless "Beef" Stew

This Beefless “Beef” Stew is an easy and healthy plant-based version of the classic comfort meal we all grew up with. It’s a one-pot, budget-friendly meal that can be prepped in about 15 minutes and ready in less than 10 minutes using an Instant Pot!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Nut-Free | Instant Pot | Medical Medium }

5 from 4 votes

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 6 servings

Calories : 151

Equipment

• Instant Pot

Ingredients

• 4 cups organic vegetable broth (32-ounce box)
• 2 cups water (filtered/purified)
• 3 cups organic carrots (sliced)
• 3 cups organic russet potato (peeled, cubed)
• 1 cup organic onion (diced)
• 2 stalks organic celery (diced)
• 2 cloves organic garlic (freshly crushed)
• 2 organic bay leaves
• 1 tablespoon 100% pure avocado oil
• 1 teaspoon organic ground black pepper
• 1 teaspoon Himalayan pink salt
• 1/4 teaspoon organic dried oregano

US Customary - Metric

Instructions

Prepare the veggies:

• Slice the carrots, cube the potatoes into small pieces, and dice the onion and celery into small pieces.

Prepare the soup (Stovetop method):

• Add the avocado oil, onions, crushed garlic, salt and pepper to a large soup pot and lightly saute for 2-3 minutes, or until the onions are soft.
• Add the remaining ingredients (including the prepped veggies) and stir until well combined.
• Bring to a boil, then reduce heat to medium-low and cook for approximately 30-45 minutes, or until the carrots and potatoes are soft, stirring it every 15 minutes or so.
• You may need to add additional liquid to keep it at a stew-like consistency. Add either additional filtered/purified water or veggie broth in 1/2 cup increments to keep it at your preferred consistency.
• Taste and adjust the seasonings to your preference.

Prepare the soup (Instant Pot method):

• Add all the ingredients for the recipe to an Instant Pot and using these settings: PRESSURE COOK --> HIGH PRESSURE --> 4 MINUTES with the vent in the CLOSED position.
• Once it's cooked for 4 minutes, allow it to pressure release for an additional 4-5 minutes.
• Carefully turn the vent to the OPEN position and remove the lid.
• Taste and adjust the seasonings to your preference.
• Optional: Garnish with chopped parsley and/or ground black pepper.

Notes

Vegetable Broth. I prefer to use "unsalted" vegetable broth, but if you use "salted" vegetable broth, you may want to adjust the amount of Himalayan salt in the recipe.

Water. I highly recommend using filtered/purified water to use in your stew instead of tap water. For example, I use a Berkey water filter system when cooking in all my recipes.

Potato. I used a large "russet" potato, but feel free to use whatever variety you have on hand.

Onions. I like to use an organic "white" onion when making this recipe, however, any variety would work well except a sweet onion.

Avocado Oil. This can be substituted with organic extra-virgin olive oil.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.

Nutrition

Serving: 1svg | Calories: 151kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Sodium: 1081mg | Fiber: 5g | Sugar: 7g | Calcium: 49mg

Course:Soup

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.