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Hearty Vegetable Stew

August 12, 2015 By Chuck Underwood 165 Comments

I love stews.  They’re so thick and filling, and I make sure mine is chock full of good healthy starches and veggies.

Like this recipe for my Hearty Vegetable Stew.

instant-pot-veggie-stew

I normally make a big pot of Chili to take for my work lunches, but yesterday I pulled this one out of the recipe folder, and boy am I glad I did!  I forgot how GOOD this was!

It has all the qualities I love in a great stew

Thick
Rich
Chunky
Hearty
Filling
Flavorful

It’s also very low-fat and perfectly Vegan (of course).

In fact, as my kids would say,  this Hearty Vegetable Stew is the BOMB!

Pair it up with a nice, warm hunk of homemade bread, and you’ll be thanking me later I promise you.

It may look like a lot of work, but honestly, it’s worth it.

 

Hearty Vegetable Stew

hearty vegetable stew

Hearty Vegetable Stew | Brand New Vegan

 

I have made this several ways over the years, and since I just made this last night I thought I’d update the recipe, include a few new photos, and re-post it.

Many people have asked about leaving out the wine in my recipes, I think it adds a really rich flavor but if you cannot have wine, additional veggie broth or water will work as well.

Lastly, many of my non-US readers have asked about Kitchen Bouquet.  It is simply a browning sauce, mostly used for coloring.  I like the rich color it gives my food, with the bit of additional sweetness, but it is completely optional if you cannot find it or choose to leave it out.

I know Amazon has it, and I’ll include a link here.  But I also found this on the web for possible substitutions….

Depending on what flavour would go with what you are making, you could try Worcestershire Sauce (vegan), soy sauce, instant coffee granules or Bisto gravy mix, though the latter will also thicken the item a bit.

 

4.86 from 27 votes
hearty vegetable stew
Print
Hearty Vegetable Stew
A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.
Course: Soup/Stew
Cuisine: American
Servings: 12 bowls
Author: Brand New Vegan
Ingredients
  • 1 small Onion (minced)
  • 1 clove Garlic (minced)
  • 1 rib Celery (minced)
  • 1 Carrot (minced)
  • 1/4 cup Low Sodium Vegetable Broth
  • 1 large Onion (chopped)
  • 8 oz Button Mushrooms (sliced)
  • 8 oz Portobello Mushrooms (sliced)
  • 1 tsp Dried Rosemary
  • 1 tsp Italian Seasoning
  • 1/2 cup Red Wine (or broth) (but the wine really adds a good flavor)
  • 3 cups Low Sodium Vegetable Broth
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1 can Diced Tomatoes - no salt added (15oz)
  • 2 medium Carrots (chopped)
  • 2 ribs Celery (chopped)
  • 2 Yukon Gold Potatoes (chopped)
  • 1 can Tomato Sauce (8oz)
  • 1/2 tsp Kitchen Bouquet (optional for color)
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Cornstarch
  • 1 cup Frozen Peas
Instructions
  1. Mince the carrot, celery stalk, and small onion very fine.
  2. Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
  3. Add the large chopped onion and continue cooking until softened.
  4. It’s ok if the liquid gets a little low – the brown bits add to the flavor.
  5. Add the mushrooms and cook on medium high until they lose their liquid.
  6. Season with the rosemary and italian seasoning.
  7. Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
  8. After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
  9. Add all your chopped veggies and turn the heat up to boil.
  10. Add the rest of the seasonings – but not the cornstarch.
  11. Once it’s boiling, turn down the heat to low and add the peas.
  12. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
  13. Simmer to desired consistency.

 

 

 

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Filed Under: Featured, Holiday Recipes, Most Popular Recipes, Recipes, Soups & Stews

Previous Post: « What Nobody Tells You About Becoming Vegan
Next Post: Making The Right Choice »

Reader Interactions

Comments

  1. ap

    December 20, 2014 at 5:13 pm

    Should the pot boil with the lid on or off?

    Reply
    • Chuck Underwood

      December 20, 2014 at 5:58 pm

      Your choice really. Just remember with the lid off, more moisture will evaporate basically thickening the stew. If you like the consistency as it is, leave the lid on! Hope that helps and enjoy!

      Reply
  2. Tina

    August 12, 2015 at 6:27 am

    My stomach is growling!!! So going to make this tonight! Just bought some Bouquet yesterday after your gravy post…yum, yum, yum… I’ve used Bouquet before but was out. It’s a great little helper in the kitchen!!!

    Reply
    • Chuck Underwood

      August 12, 2015 at 8:15 am

      I always have a bottle!

      Reply
      • Helen Arena

        April 24, 2020 at 9:11 am

        Would Gravy Master work the same?

        Reply
    • Sara

      July 7, 2020 at 7:52 pm

      I’m making your vegan stew today, from 2016, I googled hearty vegan as it’s winter here in Oz..
      Just what I was searching for
      Vegans rule (well, they should) 😊🙏🏼

      Reply
  3. diane

    August 12, 2015 at 8:38 am

    Looks fabulous. Can’t wait to make it. How about serving with some of your yummy biscuits too?

    Reply
  4. toni

    December 4, 2015 at 10:28 am

    Making tomorrow. Cold and windy. Sounds wonderful. Have all ingredients except wine so I’ll add some extra broth. Thanks for the recipe.

    Reply
    • Paul Mumby

      September 20, 2020 at 3:18 am

      As a vegetarian Brit, I thought I’d point out that Worcester Sauce is neither vegan not vegetarian. Hendersons relish which is a similar from Yorkshire is a great alternative.

      Reply
      • Chuck Underwood

        September 20, 2020 at 8:11 am

        There is such a thing as vegan Worcestershire sauce – without anchovies.

        Reply
  5. Celeste Miller

    December 7, 2015 at 5:12 pm

    Loved this! I doubled the recipe and served it for 20 people, served with garlic bread. I added 1/4 tsp red pepper flakes to spice it up a bit, and I didn’t have cornstarch. No leftovers!

    Reply
    • dfwenigma

      January 30, 2017 at 12:56 pm

      I’m going to serve with these yummy rolls that are freeze and bake – and apparently have no butter (so no dairy). They were stupendous last time. I got them at a fairly standard mid-western grocery chain in the freezer case.

      Reply
  6. Tracey B

    January 11, 2016 at 9:13 am

    What is the nutritional info? I am calorie counting.

    Reply
    • Jo Fitz

      February 5, 2019 at 2:51 am

      As made, it would be < 200 calories per bowl. I added chick peas, black beans and corn instead of peas, also jicama, butternut and chayote squash and it still came out at less than 200 calories. if you took a jugful out and used a stick blender to puree it, then added it back, you could thicken it without the cornflour.

      Reply
      • Julie Freudenthal

        February 24, 2020 at 7:14 am

        Would 1 serving be about 1 cup? When I made it I ate 2 cups lol. Because it was delicious!!!!!

        Reply
  7. The Study Hacks Guide

    February 26, 2016 at 9:35 pm

    I think im starting to fall in love with all your stew posts :)))

    Reply
    • Chuck Underwood

      February 27, 2016 at 9:58 am

      Awwww. Glad you like them!

      Reply
      • dfwenigma

        January 30, 2017 at 12:55 pm

        I live in a Vegan household – my significant other is Vegan. The vegan world is a tough one because you have to watch everything that’s doesn’t come from the earth and then some. Also things will say vegetarian that aren’t vegan. And honestly I’ve fumbled quite a few times. I’ve made some awful Vegan recipes – not yours of course. This one is just delicious. The smells right now coming from my kitchen are stupendous. You’re a gifted chef.

        Reply
  8. Karen Brandon Peacock

    April 19, 2016 at 1:52 pm

    This looks delicious & I’ll be sure to try it soon! You asked a while back about how we like your new website layout. I’m a little frustrated with it, to be honest, because the top portion “hangs” so low over everything, even when I scroll down, and on the bottom portion, there’s a big advertisement. It feels like I can see very little of the recipe. I know I can X out the lower advertisement, but it takes time to do that each time I look at a new recipe. I believe I like your old layout much better…

    Reply
  9. Sandee Protzmann

    April 20, 2016 at 9:34 am

    Just wanted to say thank you again:) you have one of the best vegan recipe sites. Not only are your recipes delicious but they are so easy to make and the ingredients are easy to find or are already in my kitchen:) thanks again and have a great day:)

    Reply
    • Chuck Underwood

      April 21, 2016 at 7:17 am

      Awww Thank You SO much Sandee!

      Reply
  10. Taylor

    September 27, 2016 at 3:12 pm

    Delicious! I didn’t have white wine, so I used red. I added some allspice and a whole clove and I made a roux because I didn’t have cornstarch. Great recipe! My first attempt at making vegan stew was a success! Thanks!

    Reply
    • dfwenigma

      January 30, 2017 at 12:50 pm

      I guess the recipe must have been changed because no white wine was noted. Red wine was. Or perhaps you subbed white for red. Not a huge deal but the comment was a bit confusing. I wonder whether the roux makes a better thickener or not. I’m inclined to make a roux because I think if you use some of the juice – even a bit – with water it tends to blend better.I might add the allspice and whole clove that does sound good.

      Reply
  11. mcddeb

    December 9, 2016 at 12:10 pm

    Just made this today. Very good. I hate when people say I made it exactly as listed BUT. LOL! However, I did make this as instructed, except I only had one small Yukon gold, but I had a Jewel sweet potato – a white flesh sweet potato, so added it as well, with some quick cooking bulgur as I didn’t have seitan. This is so good. I think next time I will chop the carrots smaller, they are still a little firm and everything else is cooked through. Great flavor, no one would ever miss having beef with this. It tastes a little sweet though I didn’t add any sweetner – think it’s the sweet potato?

    Reply
  12. Alex

    December 15, 2016 at 6:52 pm

    I ate this w/o carrots and mushrooms and it was really good! For our last leftovers we added a little brown rice which made it perfect.

    Reply
  13. Misfit1723

    January 15, 2017 at 6:50 pm

    Made this tonight but somehow turned into a 3 hour project

    Reply
  14. jojo

    February 3, 2017 at 12:12 pm

    I don’t see when to add the Kitchen Bounty in the instructions… had everything for this in the kitchen except that and made a special trip to the store. Am I missing it? Wouldn’t be the first time :).

    Reply
    • Kandy

      March 23, 2017 at 10:05 am

      I believe it will be in step 10 when it says to add the rest of the seasonings. It mostly adds color (deepens it).

      Reply
      • Sanda Backus

        December 3, 2020 at 2:13 pm

        Can I use red wine vinegar instead of red wine? if so, how much?
        And when do I add the balsamic vinegar?
        And lastly, I dont have rosemary but have Italian seasoning, can I omit the rosemary and if so, should I substitute something else for it OR should I double the Italian seasoning???

        Reply
  15. K Adkisson

    February 4, 2017 at 10:51 am

    Just made this awesome stew. The only thing I did different was that I added Kirkland no salt seasoning which added a great kick. My meat eating husband loved it and had 2 bowls already. Thanks so much for sharing this recipe Chuck. I’m enjoying so many of your recipes.

    Reply
  16. K Adkisson

    February 4, 2017 at 10:52 am

    I wanted to check in with you. I know mom is emailing us and I talked with her yesterday but I want to be of help to her and your dad. I’m not sure if I need to go to Houston now or wait. What are your plans? Mom sometimes doesn’t communicate everything if you know what I mean?

    Reply
  17. K Adkisson

    February 4, 2017 at 10:54 am

    This recipe was awesome. The only thing I did was add Kirkland no salt seasoning and it added a nice kick. My meat eating husband liked it and had 2 bowls already. Thanks for sharing this recipe along with all your other great recipes.

    Reply
  18. Rcktscience

    February 17, 2017 at 2:58 pm

    Made this stew last night and it was phenomenal! I added some crushed red pepper flakes, but followed everything else as written. This stew served with cornbread muffins made me feel like a kid again. Thanks for sharing this recipe

    Reply
  19. Rachel

    February 19, 2017 at 9:39 am

    Made this stew last night and it was so so good! Great new recipe to add to my list of vegetarian/vegan comfort foods. Will definitely make again.

    Reply
  20. Kristina

    February 28, 2017 at 7:35 pm

    How can I make this in my new Instant Pot?? Thanks!

    Reply
    • Sarika

      March 1, 2017 at 8:35 am

      I was just thinking the SAME THING!!!!

      Reply
    • Chuck Underwood

      March 1, 2017 at 8:53 am

      I already have a recipe….

      https://www.brandnewvegan.com/recipes/instant-pot-veggie-stew

      Reply
  21. Tim Welch

    March 6, 2017 at 3:32 pm

    My potatoes still aren’t cooked. I don’t get it. Boiling for a short time and simmering for a long time does not cook potatoes completely. What am I missing here?

    Reply
    • Saitoh

      May 20, 2017 at 5:26 pm

      I would parboil them a bit myself.

      Reply
  22. Kay Walls

    May 5, 2017 at 7:34 am

    Made this. LOVED IT! No swaps, tweaks or additions necessary. Will definitely make this again. Love your recipes. Love what you do. Thank you!

    Reply
  23. Manifestly Covariant

    May 21, 2017 at 9:42 pm

    Twenty minutes prep, likewise cook? No way.

    It took me 3+ hours to get this dish to an edible state.

    Pissed off everyone in the house.

    Reply
    • Meg Freeman

      October 2, 2017 at 3:27 am

      It took me 2 and a half hours!! I tried it last week, we do not get pissed off though as that is a rude way to look on life, it is a lovely recipe. It lasted us three days so it was worth the time to cook 👨🏽‍🍳

      Reply
  24. Taylor McCartney

    September 18, 2017 at 5:53 pm

    What pot or pan did you make this in???

    Reply
  25. AliceDub

    October 1, 2017 at 7:57 pm

    It neeeded to cook far longer than I thought so I’m glad I started early! I used a couple bay leaves instead of rosemary because my family doesn’t care for it, but this was thumbs up from everyone including the teen boy! This will be a keeper for fall & winter comfort food. Served it with rustic sourdough bread and a spinach salad with apples, red onion, dried cranberries and pecans.

    Reply
  26. Meg Freeman

    October 2, 2017 at 3:35 am

    With all the prep and cooking time it took me 2 hours and 30 minutes. I didn’t change a thing.
    I made it without kitchen Bouquet.
    Instead i added a tablespoon of both dried rosemary and italian seasoning for more flavour.
    I used one large white onion for mincing
    And one large red onion for chopping.
    I used white and chestnut mushrooms.
    Within the last step of the recipe, i prepared dumplins made from vegetable suet before hand. So i added the dumplins after the cornstarch, put a lid on my pan and on the lowest heat simmered for 25 minutes, i then needed to add more corn starch for a thicker consistancy so i added another tablespoon and returned to cook for a further 15 with the lid on.

    Served with basmati rice weirdly enough, was a fiance’s request.
    Was lovely. Will make again.
    This lasted us three days of dinners! So worth the cook and i enjoyed making this dish! In my recipe book!!
    But bare in mind it isnt a 40 minute meal to make unless you are a pro!
    Thank you for sharing your recipe!

    Reply
    • Nancy Ann Lebeau

      November 5, 2017 at 8:58 am

      Didn’t change a thing, except….. LOL

      Reply
      • Meg Freeman

        November 5, 2017 at 9:09 am

        Lol 🤦🏼‍♀️

        Reply
  27. Clare Fisher

    October 5, 2017 at 8:10 am

    How does this keep in the fridge or for freezing? It’s just it has mushrooms and I find they never keep well

    Reply
    • Rabbit

      November 3, 2017 at 12:16 am

      Yes, how does it go freezing and for how long? How long does it keep in the fridge al so?

      Reply
  28. Dawn Burton

    October 14, 2017 at 3:05 pm

    I have no experience with wine whatsoever. Any particular red wine that I should use?

    Reply
    • michael joyce

      November 16, 2017 at 3:10 pm

      simple red cooking wine is fine. if you want a fuller taste, use a bordeaux, a pinot noir for a lighter tasted. If you have a favorite wine, use that. Cheers!

      Reply
  29. Beth Hemstreet

    October 27, 2017 at 4:07 pm

    we loved this recipe. i didn’t have any red wine on hand so didn’t add it. there isn’t too much left for tomorrow because we couldn’t stop eating it.

    Reply
  30. Lin Kreisz

    November 3, 2017 at 1:00 pm

    My husband and I transitioned to a vegan diet 6 weeks ago and so I am constantly looking for new recipes to keep things interesting. I really like it that you use foods that are readily available because we live in Baja California and some things can be hard to find. And I like it that you worked at making recipes that mimic lots of the favorites from our carnivore days.
    I made this vegetable stew today with a few tweaks to suit our tastes and we thought it was great alongside a crusty baguette! The red wine is important for a more distinct taste.
    I read some comments re time prep and I found that it took me less than an hour. It is important to cut your vegetable sizes according to “firmness” because some cook a lot faster than others. I usually hold back on my potatoes for a few minutes and add the peas once everything is done so avoid mushiness. Hubby prefers his veggies tender crisp so I’m careful on the timing.
    Thanks for sharing with us!

    Reply
  31. Nancy Ann Lebeau

    November 5, 2017 at 9:41 am

    Just finished making this stew, it smells really good. It took me 45 minutes to complete, this is including looking everywhere for the kitchen bouquet and the mise en place. As most stews are better the next day, we’ll have this only tomorrow…can’t wait!

    Reply
  32. AJ

    December 25, 2017 at 8:34 pm

    For Aussies – a half teaspoon of Vegemite does very nicely in place of browning sauce. It adds a richness and depth of flavour without being overpowering. I frequently use it in stews – and a few gravy recipes, too.

    Reply
  33. Susan

    December 29, 2017 at 7:56 pm

    Made a pot stivetop. Skipped the small dicing portion. Didn’t use the bouquet. Didn’t have rosemary. Used bay leaf, marjoram, in addition to the rest of ingredients. S more if a soup consistency. But, Wowza. Better than any restaurant. Thank you!

    Reply
  34. Gail

    January 2, 2018 at 10:45 am

    Could this be made in a crockpot? Any changes needed to do that?

    Reply
    • DeAnne

      November 2, 2019 at 1:45 pm

      Made this in my slow cooker. Small chopped the initial carrots, onions, celery in my food processor to get small. Used baby Yukon golds cut in quarters, baby carrots (didn’t chop) and 8 oz baby Bella’s sliced. After the sautéing I put everything in the crockpot & cooked on medium for 2 hours. Everything cooked nicely and tasted fantastic. Served with some sourdough bread. I threw in some frozen squash I had instead of half the mushrooms because I’m not a huge mushroom fan. Took me 40 minutes from start to putting it all on slow cooker

      Reply
  35. Patti Rock

    January 3, 2018 at 8:28 pm

    I made this today in preparation for a big storm coming tomorrow!
    It was super delicious the first day so I know it will be even better tomorrow. I added some ciabatta bread and vegan butter on the side.
    Thank you for creating a greta vegan stew!

    Reply
  36. Michael Innis

    January 6, 2018 at 12:18 pm

    I made this today, but substituted red kidney beans for mushrooms, and added some turmeric and fresh cilantro. Delicious! Thanks!

    Reply
  37. Tracey

    January 7, 2018 at 6:16 pm

    I’m on my second helping now. This is amazing!!!! Thank you!!!

    Reply
  38. Amanda

    January 28, 2018 at 5:47 am

    Is it possible to make this in a crock pot?

    Reply
  39. Angie

    February 3, 2018 at 3:06 pm

    Is there nutritional information available? Would this work for fat loss like the cabbage soup if I eat it all week? I have most all of these ingredients,

    Reply
    • Chuck Underwood

      February 3, 2018 at 8:40 pm

      I usually don’t post nutritional info because all the calculators are so different with different numbers.

      Reply
      • peggy f lebensfeld

        December 13, 2020 at 9:29 am

        Chuck i love your recipes so much I want to marry you!!!…you make me appear to be a great chef in my family lol

        Reply
  40. Megan

    February 22, 2018 at 11:56 am

    I just made this. It’s so delicious. It’s going to be my go to stew recipe. You are genius, thank you!

    Reply
  41. Sue

    March 11, 2018 at 5:13 pm

    Made this today and it was delicious! I didn’t have Kitchen Bouquet, and skipped the cornstarch thickener, but it was still rich and brown, just lovely. So glad to have found this site. Thank you, Chuck!

    Reply
  42. Andrea

    March 30, 2018 at 6:14 am

    This was amazing!!! I only made 2 changes. I used Herbs de Provance because I didn’t have Italian seasoning and I added a couple chopped up Morning Star faux sausages, because I have 2 growing, teenage sons. Finding comfort foods that my sole meat eater in the family will eat has been difficult, but this one passed the test.

    Reply
  43. Michael G

    April 3, 2018 at 5:23 pm

    ANOTHER fine recipe! Very flavorful. I follow the recipe exact other than I like to add a little extra potato to make it a bit more hearty, and I also dont cook all of the mushroom juice away. Doing so tends to darken the stew color and add a bit more room flavor. After a few days I mix it up a bit and serve over rice. Thanks Chuck.

    Reply
  44. Rebeka

    April 15, 2018 at 5:28 pm

    Fantastic recipe. I made this for my omnivore parents and they loved it!

    Reply
  45. ashley

    May 6, 2018 at 2:57 pm

    Omg. So delicious! Love this recipe. Will definitely do again. I did add herbs de Provence and red pepper flakes for seasoning. This is a winner!

    Reply
  46. Tanysha Jeffree

    May 21, 2018 at 3:47 am

    Love it! I blasted the veggies needing to be minced in a food processor with the grate attachment to save time. Then I subbed the mushrooms with beef style TV P pieces. (whole packet because YOLO) and used beef style stock instead of veg stock. Potatoes and carrots are cooked perfectly.. Amazing!

    Reply
  47. Hannes

    June 8, 2018 at 3:15 am

    Just for this recipe I brought some bottles Kitcen Bouquet from my US west coust trip. I am living in Europe.
    So, so good.

    Reply
  48. Jill

    June 26, 2018 at 7:42 am

    Hi Chuck. Have you ever tried making this in the Instant Pot? If so, how much time??

    Reply
    • Chuck Underwood

      June 26, 2018 at 3:57 pm

      I have a separate recipe just for the IP. Search for Instant Pot Veggie Stew

      Reply
  49. Amanda

    July 19, 2018 at 9:10 pm

    I made this almost exactly as written, didn’t use any mushrooms whatsoever, no kitchen bouquet, and. I balsamic.

    INSTEAD of regular broth, I use homemade Parmesan broth which I made right before. https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/parmesan-broth-51259410/amp

    For the love of god, make and use this broth. This broth made the stew arguably the best stew or soup I’ve ever made. I used the red wine (a must). Even with a more buttery, nutty Parmesan broth used instead of regular vegetable with the tomato based stew, it works amazingly. I’m shocked at how good it is. I also added a whole lemon’s worth of juice to the stew, used dry herbs because that’s all I had, and added a bit extra red wine to the minced veggies while they were sautéing.

    Best ever! So happy with this stew I’ll never make a different vegetable stew now.

    Reply
    • Susan

      September 10, 2018 at 11:58 pm

      I am sure the broth tastes great, but it is not a vegan option.

      Reply
  50. Amy

    August 15, 2018 at 12:56 pm

    Step 2. How do you sauté vegetables in broth? Doesn’t sauté mean lightly fry in some sort of oil or fat?

    Reply
    • Chuck Underwood

      August 15, 2018 at 2:52 pm

      I guess that is the standard Webster’s Definition. Only we don’t use oil. We use water or broth.

      Reply
  51. Sandra

    August 19, 2018 at 7:31 pm

    My husband and I just bought an Instant Pot today and searching for recipes, I discovered your site! This was our first attempt and wow, is this delicious! Thank you for a wonderful recipe. This is a keeper. I happened to have 1/2 of can of tomato paste in the fridge to be used up so I used this instead of the tomato sauce. I added 1T of the spices. Other than that, I used your recipe for the ingredients. We cut the potatoes pretty large like 3/4 to 1″ so I used the slow cook version on MORE for about 2.5 hours and it needed more. I’m going to try it at 4 hours next time. Otherwise, it looks like I just need 15 minutes on the MANUAL setting for the pressure cooker option.

    Reply
  52. Richard E Ahern

    September 17, 2018 at 11:48 am

    New to vegan would be helpful if you would add prep time in cook time 2 recipes.

    Reply
  53. Betsy

    October 3, 2018 at 1:13 pm

    Made this twice and I’m really not a vegetable stew/soup eater, but I love this one! Finally a good stew! I’m actually making it right now for company in town! Thanks for the great recipe!

    Reply
  54. Johanne

    October 13, 2018 at 8:39 pm

    Hard potatoes and carrots (it was cooked for at least 2 hrs). I figured out it’s from cooking in acid. I found this disappointing. The flavours were nice though.

    Reply
    • Chuck Underwood

      October 14, 2018 at 7:11 am

      Sorry you had a problem, hundreds of others absolutely love it.

      Reply
  55. Tammy Snowden

    October 31, 2018 at 7:21 pm

    I made it again today. We love this recipe. I must learn how to use my food processor. The only complaint of this recipe is the time it takes to cut the vegetables. Thank for sharing.

    Reply
  56. Andy Kinslow

    November 4, 2018 at 1:59 pm

    What about cooking in a crockpot?

    Reply
    • Chuck Underwood

      November 5, 2018 at 10:39 am

      sure – it would work fine.

      Reply
  57. Sophie

    November 22, 2018 at 5:00 am

    This stew was amazing! I used a teaspoon of marmite in place of the Kitchen Bouquet along with a couple drops of liquid smoke and served over basmati rice. My boyfriend agreed, we’ll definitely be making it again and again this winter! Thank you for the hearty recipe 🙂

    Reply
  58. Kim

    November 25, 2018 at 6:25 am

    Would this be suitable for the Mary’s mini if I leave out. Any oil and the wine?

    Reply
    • Chuck Underwood

      November 25, 2018 at 12:16 pm

      I think the idea of a MM is for it to be boring….if I was doing another MMN I know I could easily overeat this.

      Reply
  59. Crystal

    November 25, 2018 at 10:28 pm

    Just made thissrew tonight. It’s wonderful! Going in the dinner rotation. May even go in a lunchbox cold.

    Reply
  60. Donna Groden

    November 29, 2018 at 9:01 am

    I made the vegetable stew last night and it was delicious. Thank you, Chuck, for always coming through with delicious recipes.

    Reply
  61. Chelsea

    December 17, 2018 at 6:57 pm

    So yummy! I added Worcestershire and used frozen corn instead of peas.

    Reply
  62. Goldie

    December 30, 2018 at 12:25 pm

    Hi there, I was wondering if you have ever tried or if anyone’s tried using vegan beef broth instead of veggie broth for a more stew flavour?! I’m sure veggie would be fine but I only have the veggie based beef broth on hand right now and I’ve been dying to make this recipe!!!

    Reply
    • Chuck Underwood

      December 30, 2018 at 12:35 pm

      I have honestly never heard of vegan beef broth…. If anything I’d check the sodium, because I know other broth’s can be loaded with it.

      Reply
  63. Patti

    January 21, 2019 at 7:54 am

    Made this last night. Delicious. This is a keeper, and I’ve tried more than a few vegan stew recipes. Thanks!

    Reply
  64. Millicent

    January 23, 2019 at 3:53 pm

    I made this a couple of days ago for dinner. I followed it almost exactly, just left out celery because it’s one of the few veggies I hate!! I also used passata instead of canned tomatoes as that was all I had. It turned out great. I would recommend par-boiling the potatoes and carrots if you wish to decrease the cooking time (I was hungry and impatient!), but otherwise it was easy to prepare and most of the ingredients I already had on hand 🙂 There are conveniently lots of leftovers to keep me going for the rest of week. Thanks for a tasty and healthy recipe. I will definitely make it again.

    Reply
  65. Pamela

    January 31, 2019 at 4:50 am

    Absolutely delicious recipe! I made a batch for 5 dinner guests and was so pleased with the results. It looks just like the picture. I did not use rosemary, kitchen bouquet or frozen peas. The wine (to me) is essential for a great taste. I added diced butternut squash with the potatoes and threw in some kale toward the end. To get a thicker stew, I added three Tablespoons of cornstarch and water. I served the stew with a side of steamed string beans and a green salad with olive oil and rice vinegar dressing, which paired nicely with the thick stew. You can’t go wrong with this recipe. It probably won’t freeze well because of the potatoes. On the other hand, it will last a few days in the fridge. Try it!

    Reply
  66. Tonia Weber

    February 20, 2019 at 5:33 am

    Please let me know exactly how long to cook once you add the vegetables. Looks delicious and would like to make. Thank you.

    Reply
  67. Alexia

    March 6, 2019 at 7:48 am

    Hello! I just finished putting this all in the crock pot after sauteing the veggies a bit to help them cook down. I realized that I added a 14 oz can of tomato sauce and the stew smells quite tomatoey. Does anyone have a recommendation on how to tone that flavor down a bit?

    Many thanks,
    Alexia

    Reply
  68. Jessica

    March 31, 2019 at 5:23 pm

    Oh my gosh. I’ve made this a couple times now and it is amazing. It is by far one of my favorite stews! The only thing I’m missing is kitchen bouquet, but that’s because I’m having a really hard time finding it.

    Reply
  69. Susan

    April 8, 2019 at 4:57 am

    Can this be made ahead and frozen?

    Reply
    • Chuck Underwood

      April 9, 2019 at 12:40 pm

      Yes

      Reply
  70. Lisa Smith

    April 18, 2019 at 2:24 pm

    Parisian sauce is a browning sauce in Australia and available in supermarkets.

    Reply
  71. Indie

    June 8, 2019 at 2:31 am

    it’s not too bad, although a bit too tomaty, I wouldn’t use the whole can of tomatoes

    Reply
  72. Bernadette

    June 13, 2019 at 11:21 pm

    This is a good recipe that you can play around with depending upon what ingredients you have on hand. I added swede and turnip as well as a can of chick peas. I used miso paste mixed with water to provide a delicious flavour and gravy-like consistency. Prefer not to use processed sauces. Flavour and texture of this dish improves the day after cooking.

    Reply
  73. Ruby

    June 19, 2019 at 8:55 pm

    My grandmother who has been very ill came over for lunch today and, I wanted a hearty and nourishing meal that catered to my vegetarian sister and I, but that would satisfy non-vegan relatives. This stew was the answer! She loved it and left in much better spirits, with a container of stew for her lunch tomorrow! Thank you so much! The wine in particular gives a really full rounded taste.

    Reply
  74. Chad Burnett

    August 5, 2019 at 3:45 pm

    I have made this before and my family has always LOVED it, but I have always just assumed that you forgot to mention adding the minced garlic clove in at the beginning so that is what I have been doing, but I wonder if that is correct? Did you mean for it to be added in when I add the remaining vegetables towards the end?

    Reply
  75. Arlene

    August 14, 2019 at 4:31 pm

    Would you happen to have the nutrition values… calories etc?

    Reply
    • Chuck Underwood

      August 14, 2019 at 5:18 pm

      I don’t normally add that because it’s so subjective to what brands you use, what a serving is to you, even the software that calculates it, etc.

      Reply
  76. Shelly

    September 28, 2019 at 5:59 pm

    Made it this evening and it is delicious. Easy to make and having a second bowl now. Lol

    Reply
  77. TravelBugInNJ

    October 10, 2019 at 4:51 pm

    I never comment on recipes, but it felt necessary in this instance. I’m sure this stew will be delicious if it ever finishes cooking. It would be nice and very helpful if Mr. Underwood provided some timing guidelines aside from “after a few minutes” and “simmer to desired consistency.” This is far too vague and has left me frustrated. I can see from the comments other cooks feel the same. I thought I had read enough of them to get a sense of the recipe, but clearly I had not. It is nice to know up front if something is a 45 minute recipe or a three hour extravaganza. That way we can plan accordingly. I would have made it a different day had I known how long the darn simmering would take. My vegetables were not cut too large. Any smaller and it would have been silly. In light of the extensive simmering (and yet the sauce has not thickened in the least even though I used the cornstarch as directed), the peas were added far too soon. They should be tossed in during the last 4-5 minutes of cooking (whenever that is!) so they remain bright and have that little ‘pop’ when you eat them, not overcooked and mushy. I fear the potatoes will never been done. Mr. Underwood, would you please take a moment to update your delicious recipe so those of us who are trying to duplicate it can do so with a better understanding if what is involved?

    Reply
    • Chuck Underwood

      October 11, 2019 at 6:55 pm

      That’s too bad. SO MANY people have made this as written – and loved it.

      Reply
    • Lisai73

      October 13, 2019 at 9:11 am

      WOW looks amazing! I’m going to try this… the picture looks wonderful… a nice easy, tasty but healthy stew. Thanks for posting!

      Approximately how much time should I give myself to prepare/cook before it will be ready to serve?

      I always bug my parents for never teaching me to cook even basic meals… like kraft dinner lol. I am the worst and ruin the easy dishes all the time… I’m pretty certain there are basic assumptions even the novice knows shouldn’t need saying… that being said I’m “that person” who has zero intuition or comfort using my own judgement preparing food and would struggle in the same areas TravelBug did as well.

      As I read it I was first thinking “maybe everyone knows you precook the chopped veggies before adding them to prepared broth… but then i thought cooking them in the broth would be key to infusing flavour so Im going to assume to chop the veggies quite small and boil until i notice the potato consistency change before turning it down.

      Thanks TravelBug for the note on adding peas just before removing from heat so they stay crisp.

      I’ll let you know how it goes:-)

      Reply
    • Debbie

      October 20, 2019 at 5:22 pm

      I just finished my second helping tonight. While, it did take longer than I expected, I think the extended simmering time might have made it even more flavorful.

      Reply
  78. Eliane Lalonde

    October 19, 2019 at 5:31 pm

    I make this and am in love everytime! thank you!

    Reply
  79. Julie Van Hoosen

    October 20, 2019 at 9:14 am

    Delicious! An instant classic. We made this vegan stew last night.. savory, satisfying, and oh so yummy. I served it with corn bread and Shared with my vegetarian and non vegetarian family who all loved it! I altered very little only due to ingredient availability on hand; I added my own seasoning blend as I was out of Italian seasoning blend, Added cubed sweet potato, didn’t add chopped celery, did not have bouquet, swapped out corn for peas, and also added lots of garlic. Thank you for such clear, well laid out directions . Will definitely make again.

    Reply
  80. Marianne

    October 20, 2019 at 10:27 am

    Am making your recipe now – just waiting for this to finish cooking – smells amazing – worth all the chopping involved – cooktime is half hour after all the items added – I will be freezing in single portions -just inquiring what size bowls being referred to as quantity lists 12 bowls? Thanks in advance.

    Reply
  81. Debbie

    October 20, 2019 at 5:06 pm

    I’m eating this right now and it is delicious! I didn’t use the kitchen bouquet or salt and I added kidney beans to it at the end. The broth is so flavorful. I used red wine. I will definitely be making this again and again!! It did take a long time for my carrots to get tender enough, but it was so worth the wait!

    Reply
  82. Yolanda Amor Allan

    October 30, 2019 at 6:36 am

    Hi Chuck, my mouth is watering! Going to make this recipe at the weekend. I am in UK and have found an equivalent seasoning sauce at Sainsburys supermarket that looks almost identical ‘Maggi Liqud Seasoning.. I’ll let you know how it goes!

    Reply
  83. Matt

    October 31, 2019 at 10:03 am

    I usually don’t comment on food sites. But I thought I would with this recipe. It was super. About half the ingredients came from our garden, so that was good.

    Couple of observations.

    Yes, it’s a bit of a pain to prepare. Mincing, chopping, etc. Took about 30-45 minutes to get it all sorted.
    Good idea on boiling the celery, onion, carrots in the first step. I decided to add some olive oil, and that seemed to work fine. I think the extra liquid kept them from drying out too quickly.
    I used our own red potatoes rather than the Yukon Gold. That was fine.
    I used our own plum tomatoes, chopped, in place of the canned. As with the potato variation, that was also fine.
    Skipped the Kitchen Bouquet because I don’t know what that is.
    Directions were excellent. I wish all recipes would be succinct and precise like this one.
    I used the Better than Bouillon brand of stock. Regular, no low sodium.
    Re salt and pepper. Even with the regular sodium bouillon, I still needed to add a bit of salt and pepper when it was done. Personal preference in any case.
    I thought the rosemary and Italian seasoning was just right. Nice flavor mix.
    This was one of the rare instances when the end result of my cooking looked just like the photo with the recipe.

    Reply
  84. Krysten

    November 3, 2019 at 3:17 pm

    the ingredients list garlic but the instructions don’t mention using the garlic at all.

    Reply
  85. Zara

    November 14, 2019 at 4:13 pm

    This was fantastic! I only wish there was more since it went so quickly. I followed recipe as written, thank you for this one!

    Reply
  86. Stan Jeffries

    November 19, 2019 at 9:35 am

    I understand I’m coming to the party way too late here but if the Worcestershire Suace mentioned in the recipe is the same as in the UK it’s not vegan. The UK version contains fish.

    Reply
    • Joan

      July 3, 2020 at 10:06 pm

      There’s a vegan brand of Worcestershire sauce (Wizard) and some that are accidentally vegan.

      Reply
  87. Mark

    December 4, 2019 at 6:09 pm

    Hi, preparing to make this but it does not mention how long it should be cooked? for example, the potatoes? Do I preboil them?

    Reply
  88. Barbara Guarnuccio

    December 10, 2019 at 3:37 pm

    This was absolutely delicious! It’s very important to follow the steps in the recipe—-especially getting the vegetables to brown and then de-glaze the pan with wine. I am definitely going to make this again!

    Reply
  89. Dr. Esther

    December 10, 2019 at 9:13 pm

    Made this today in light of the cold front here in Texas. Have to take advantage on the few occasions. I mostly followed the instructions. I added olive oil to the initial step and tripled the garlic. Love me some garlic. I swapped one potato for turnip. Overall was so tasty but I was surprised to find it on the sweet side. I didn’t add any sweeteners but did include the tablespoon of balsamic vinegar (which was on the ingredient list but not in the cooking directions). Any idea why it was sweet?

    Reply
    • Marian

      May 8, 2020 at 2:17 pm

      I wondered about where to add the balsamic during the process, too. I think when it says, “add the rest of your seasonings,” it’s meant to go there.

      Reply
  90. Wendy

    December 14, 2019 at 9:26 am

    New vegan trying my first vegan recipe so please bear with me. Should the mushrooms be fresh or does or did anyone use canned.

    Obviously I’ve never seen Portobello canned but I have seen the little button mushrooms in a can. I also know that the fresh would be better all-around but I’m just trying to be able to do this on a slim budget since I spent about every penny I have on Christmas gifts already.

    Also I do know that dishes such like this get better and better on days two and three if you have any left..

    Reply
    • Chuck Underwood

      December 14, 2019 at 11:32 am

      I have used canned mushrooms many times. I just make sure to give them a good rinse first.

      Reply
  91. John

    December 25, 2019 at 11:15 am

    Fantastic!

    Reply
  92. KT

    January 26, 2020 at 1:15 pm

    This is really good! To weigh in on the cooking time comments, it took me about an hour once everything was in the pot for the potatoes and carrots to cook. I did think it was slightly too tomato-ey and had to add about 1 TBSP of sugar to counteract the acidity of the tomatoes. Overall very yummy though!

    Reply
  93. Brittany

    January 28, 2020 at 12:32 pm

    Roux is vegan right? I use pre-made cajun roux to make my stews. I don’t need beef to enjoy a nice stew. But I bet this would taste incredible with some portobello that’s been marinating in worchstershire, soy and other “beefy” ingredients.

    Reply
  94. K. Tharp

    February 26, 2020 at 9:29 am

    Made this stew exactly as instructed. Admittedly it takes a bit of time to properly chop everything (relax and enjoy the journey) but the end result is worth it! I’m going to make it again today. Does this stew freeze well and if it does can it be frozen well for up to 3 months? Thanks so much for the marvelous recipe!

    Reply
  95. Lulu

    March 12, 2020 at 3:33 pm

    Will always make this

    Reply
  96. Fae

    March 21, 2020 at 1:53 am

    This is my new favourite stew recipe! I’ve made it twice. Once exactly as written and once in the slow cooker and both came out perfectly. Thank you!

    Reply
  97. Dottie

    May 4, 2020 at 6:35 am

    The best stew ever. Added spinach with the peas. Family loved it.

    Reply
  98. Marian

    May 8, 2020 at 2:14 pm

    Perhaps add an approximate cooking time for after you add the cornstarch so that we can plan ahead. I’m making it right now and can’t wait to see how it turns out. Hopefully it’ll be done before hubby comes home, haha.

    Reply
  99. JOAN

    July 3, 2020 at 9:53 pm

    My 30 year old son wanted to prep some healthy food to have on hand while house/cat sitting for a friend. He chose this recipe. He wanted to whip up a large quantity .so we made a triple batch. It was really delicious with a slice of freshly homemade bread! The only substitution we made was a tiny ¼ tsp of marmite in place of the salt. You would never know that there is zero fat in this recipe. We need to make this again and again. Thanks so much for creating this great dish.

    Reply
  100. Michelle

    July 8, 2020 at 7:17 pm

    This is so great that my kids ate it!! Simply delicious. Thanks for sharing 🙂

    Reply
  101. 4EverAshlyn

    September 26, 2020 at 8:33 pm

    Quadrupled the recipe tonight and made a huge pot so we have prepared meals! This was so incredibly delicious and the perfect recipe to warm up with for the fall. The red wine makes for such a robust flavour. I’m in Canada so no access to Kitchen bouquet. We used a little vegan Worcester sauce and some Bragg’s liquid aminos. Thanks for sharing this 5 star recipe!

    Reply
  102. leanne

    September 28, 2020 at 5:44 pm

    Delicious! It needed more of all the spices, but otherwise perfect

    Reply
  103. Brandi Moran

    October 4, 2020 at 3:08 am

    Yum!! Thank you so much, fed to omnivore neighborfriends who LOVED IT!! We loved it as well. Used a marsala wine (since I always have on hand to make a quick marsala sauce to toss on ANYTHING!! :} ). BEAUTIFUL! For toothiness, I will always chop up some fresh onion, bells, celery and toss in just a little before serving and put some frozen corn in for a bit of different veggie texture. You did GREAT!! Thank you for this.

    Reply
  104. Katie

    October 11, 2020 at 8:47 am

    I liked it, felt like it was missing something, not sure what. I will make it again. I may try tomato paste instead.
    It sure checks off all the boxes for a hearty meal.
    I used my immersion blender to thicken it up. Worked great! I started early and my potatoes were cooked and yummy.

    Reply
  105. Sarah

    October 13, 2020 at 6:22 pm

    Flavor is incredible. I found that my veggies just did not get cooked through in a reasonable time even though I adjusted the way I put the recipe together in order to try and get them cooked through. (I added the veggies in with the seasoning/before the wine and let it boil on a higher heat for a while when all the liquids got added.) I will definitely try this recipe again but throw it in my crockpot so it’s all done when I get home from work, way easier. Very tasty though!!

    Reply
  106. Kim

    October 20, 2020 at 3:23 pm

    Great tasting stew!! Tasted like it was made with meat. My boyfriend liked it ! He usually doesn’t eat my vegan food but this stew got to him. I left out the wine and added a tsp. Of sugar in the end. Didn’t add any else extra but what was in the recipe. This will be my go to stew recipe. Mahalo

    Reply
  107. Kim

    October 20, 2020 at 3:27 pm

    Great recipe!! Will make again. Mahalo

    Reply
  108. Michelle

    November 19, 2020 at 6:07 pm

    I made this last night and it is delicious! I used about 1/2 the mushrooms listed but subbed in butternut squash. YUM!

    Reply
  109. Dustin

    December 2, 2020 at 7:02 pm

    That’s amazing information, Thanks for sharing and love your site

    Reply
  110. Meredith

    December 6, 2020 at 12:44 pm

    This is so good! It did take a while, though, with so much chopping and no food processor. To make a speedier version in the future I might skip the mirepoix step and just start with the chunkier carrots/onions/celery and saute them on low heat. I’d also add the potatoes and the broth before the tomatoes and vinegar, maybe even simmer with the lid on for a bit to help the potatoes along before hitting them with the acids (wine, tomatoes, vinegar).

    I like other people’s suggestions to hit It with a stick blender towards the end to help thicken. And also to add the peas later.

    I dropped some sourdough discard dumplings on mine too. Delicious!

    Reply
  111. Mandy

    December 7, 2020 at 3:04 pm

    Wow, thank you so much for this great recipe! It’s chock full of flavor and nutrients. Will definitely make again.

    Reply
  112. Dan

    December 17, 2020 at 12:11 am

    Awesome stew… very tasty. I added some corn, red kidney beans and some plant based beef stock. It was hard to get our minds around the fact that there was no meat in it. Thanks for the great recipe.

    Reply
  113. Mici Steger

    January 3, 2021 at 3:23 pm

    Two other people have asked, but received no answer. When do you add the garlic? My cooking experience says to add it in the beginning with the carrots, celery, and onion. But it is not mentioned. Step 10 says to add the rest of the seasonings. Is this where it should be added?

    Reply
    • Chuck Underwood

      January 3, 2021 at 4:14 pm

      After the onion.

      Reply
  114. Carolyn

    January 5, 2021 at 8:55 am

    UK reader here. In place of the Kitchen Bouquet I’m planning on using Sarson’s Browning. I’m not sure what ‘Tomato Sauce’ means in the US though. Is it like passata?

    Reply
    • Chuck Underwood

      January 5, 2021 at 11:03 am

      Thinner than tomato paste. Thicker than tomato juice.

      Reply
      • Carolyn Hilliard

        January 9, 2021 at 7:39 am

        Thank you. 🙂

        Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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