Our vegan beef stew is the perfect comfort food for when we fancy cooking with ale. Having lived in the UK for over a decade, you can see why stews are part of our weekly meals. They are affordable and easy to make. Besides, you can make a lot of stew on Sunday and have quick lunches for a few days of the week. Traditionally, beef stew is made with beef and ale, but our vegan beef stew replaced the beef with strips of oyster mushrooms.
The result is still melting in the mouth and the ale really brings out the flavours in the mushrooms. So here's everything you need to know about making a delicious and healthy vegan beef stew.
What is vegan beef stew?
Our vegan beef stew is made with shredded oyster mushrooms. Similar to the idea behind vegan pulled pork, you shred the mushrooms into nice long strips and you slow cook them. What makes this stew flavoursome is the ale so make sure you use a brand which you actually drinking. You can always use Guinness for a super deep flavour. Although technically an ale, Guinness is an Irish stout.
Stew is low-cost comfort food. It is believed that stew has been made from ancient times and what's interesting is that the oldest evidence of stew was found in Japan.
Our vegan beef stew is healthy, delicious and takes roughly 45 minutes to make. The star ingredients are mushrooms, carrots and ale.
How to make vegan beef stew
Making vegan beef stew is super easy. This is an affordable dish which uses onions, carrots and mushrooms as solid ingredients. We sometimes like to add a little spinach to the dish and hence this is an optional ingredient.
You will also need garlic, 100g tomato paste, 500 ml ale, 500 ml water, oregano, thyme and sage. We used a local German ale but you can literally use any type of vegan ale you actually like to drink. Remember that your vegan beef stew will actually take its flavours from the ale you'll be cooking with.
Start the vegan beef stew by shredding the mushrooms. Using your fingers pull the oyster mushrooms apart until you get long thin strips. Set them aside.
Drizzle a little olive oil in a frying pan and fry the chopped onions until they become translucent. This can take anything between 5-8 minutes. Make sure to stir occasionally so they don't stick to the pan. Add the chopped garlic and fry for another minute.
Add the shredded oyster mushrooms and the sliced carrots. Fry for a couple of minutes or so and then add the tomato paste, ale and water. Add the seasoning and the herbs and if using, it's time to add your spinach to the dish.
Bring to a boil then reduce the heat to low and simmer for about 45 minutes stirring occasionally so the stew doesn't stick to the pan.
Enjoy hot with some crusty bread or with some carbs on the side. I like my vegan beef stew with crusty bread only.
Pin this now
How to store your vegan beef stew
You can make quite a lot of vegan beef stew in advance and store it in an airtight container in the fridge. Warm it up on the hob on low-medium temperature for about 3-5 minutes until it starts bubbling up.
Stews are great dishes because they can last in the fridge for up to 5 days, especially this vegan version. You can also freeze it for up to 1 month but I recommend consuming it fresh as it tastes best.
If you want to make this vegan stew a little heartier, add 2 large, chopped potatoes to the dish.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.