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 | Oil-Free | Instant Pot | Medical Medium® Compliant }
Slice the carrots, cube the potatoes into small pieces, and dice the onion and celery into small pieces.
Prepare the soup (Stovetop method):
Add all the ingredients for the saute' to a large soup pot and lightly saute for 2-3 minutes, or until the onions are soft.
Add all the ingredients for the stew (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: You can use "salted" or "low-sodium" vegetable broth, just make sure the brand you use doesn't contain citric acid. Keep in mind that you may need to adjust the amount of added salt in the recipe depending on whether you use "salted" or "low-sodium" vegetable broth.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.Himalayan Pink Salt: This is my salt of preference, however, you can always substitute it with sea salt.Serving Size: This recipe will make approximately (6) cups of stew. Nutritional information is for (1) cup which is (1) serving.