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Two bowls of vegan beef stew in white bowls with sprigs of parsley and a copper wire bread basket with a green towel and bread in the background


A wonderfully rich and savory plant-based version of beef stew. Made with Portobello mushrooms, potatoes, and carrots.
Course Entree, Main Course, Soup
Cuisine American, Vegan
Keyword vegan beef stew, vegan mushroom and potato stew
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 Servings
Calories 243 kcal
Author Linda Meyer


  • 1 10 oz [283 g] package of Baby Bella Mushrooms, stems removed and quartered
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 3 large carrots peeled and sliced at an angle into 1 inch (3 cm) thick pieces
  • 32 oz mushroom or vegetable broth, divided
  • 20 baby potatoes cut in half
  • 2 cups water
  • 2 tbsp tamari or soy sauce
  • 1 tbsp vegan Worcestershire sauce
  • 3 sprigs of fresh thyme
  • 2 sprigs fresh oregano
  • 4 sprigs of fresh parsley
  • 1 bay leaf
  • Sea salt and pepper to taste

For The Roux

  • 4 tbsp vegan butter
  • 1/4 cup flour
  • 1 cup plant-based milk


  1. Tie the thyme, parsley, and bay leaf into a bouquet with kitchen twine.

  2. Put 2 tbsp (30 ml) broth in a large skillet, Dutch oven or stock pot see note) and heat on medium heat. When the broth begins to boil add the mushrooms, onion and carrots and cook for five minutes. Stir frequently and add a few more tbsp of broth if needed. Add the garlic and stir well. Cook for two minutes. 

  3. If you are cooking this in your slow cooker, transfer the onions, carrots, mushrooms and garlic from the pan to the cooker (if cooking in a stock pot or Dutch oven, leave the onions and add the potatoes and remaining ingredients) and add the potatoes, the remaining broth, 2 cups (480 ml) water, tamari or soy sauce, Worcestershire sauce, herbs, and salt and pepper. Gently push the herbs into the broth and bring to a boil. Reduce the heat to simmer and cook for one hour, or two or more hours in your slow cooker. The longer you cook the stew the softer the potatoes will become. 

For the Roux

  1. Melt the butter in a small saucepan on medium heat. When it's melted whisk in the flour until it's creamy and thick. Whisk in the milk until it's creamy and slurry. Stir it into the stew until it's completely combined and let it simmer for approximately ten minutes until the broth thickens. Remove the herbs. Taste and add more salt and pepper as needed.

  2. Enjoy!

Recipe Notes


If you can't saute the onions, carrots, mushrooms, and garlic in the slow cooker, saute them in a pan and then transfer them to the cooker to finish.

Nutrition Facts
Amount Per Serving (1 cup)
Calories 243 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 818mg36%
Potassium 995mg28%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Vitamin A 4515IU90%
Vitamin C 43mg52%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.