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–+ servings
Melany

Rich and Savory Vegan Stew: A Hearty Meal for Every Occasion

Warm your soul with this Rich and Savory Vegan Stew, a hearty blend of vegetables, aromatic herbs, and bold flavors from red wine and beer. Perfect for chilly evenings, this comforting dish is easy to make and satisfyingly delicious for vegans and non-vegans alike.
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Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Vegan Comfort Food
Ingredients Method Notes

Ingredients
  

  • 1 large yellow onion chopped
  • 3 garlic cloves chopped
  • 3 medium carrots peeled and sliced (about 2 cups)
  • 1 small rutabaga peeled and cubed (1.5 to 2 cups)
  • 5 medium red potatoes peeled and cubed (5-6 cups)
  • 1/2 lb mushrooms sliced (white or cremini)
  • 2 1/2 tablespoons Better Than Bouillon Vegetarian No Beef Soup Base
  • 3 tablespoons tomato paste
  • 2 tablespoons fresh rosemary finely chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/2 cup beer
  • 1/2 cup red wine
  • 3 cups water

Method
 

Stovetop Method
  1. Sauté Aromatics: In a large soup pot or Dutch oven, heat a splash of oil, broth, or water over medium heat. Add the onion with a pinch of salt and pepper and sauté for 5 minutes. Add the garlic and cook for 1 minute.
  2. Add Vegetables and Liquids: Stir in carrots, rutabaga, potatoes, mushrooms, soup base, tomato paste, beer, red wine, and water. Add rosemary, onion powder, granulated garlic, black pepper, and celery salt. Mix well.
  3. Simmer: Bring the mixture to a boil, reduce heat to low, and cover. Let it simmer for 30-35 minutes, or until the vegetables are tender.
  4. Blend for Creaminess: Remove 1 ladleful of the stew, blend it until smooth, and stir it back into the pot for a creamy texture.
  5. Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.
Slow Cooker Method
  1. Sauté Aromatics: In a skillet, sauté onion and garlic as above.
  2. Assemble in Slow Cooker: Transfer sautéed aromatics to the slow cooker. Add all remaining ingredients and stir.
  3. Cook: Cover and cook on high for 3-4 hours or on low for 5-6 hours until vegetables are tender.
  4. Blend and Serve: Blend a portion of the stew for creaminess, stir, and adjust seasoning. Serve hot.

Notes

  • Replace beer with gluten-free beer or extra water for a gluten-free version.
  • Use parsnips or sweet potatoes instead of rutabaga for a twist.
  • Add cooked lentils or chickpeas for extra protein.

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