Hearty Veggie Potato Stew. This hearty stew is the vegan version of a classic beef stew, but without the meat. It's high on flavor, low on fat and incredibly soul-satisfying. A rich red wine and tomato broth makes this a stew you will be coming back for more.
Without a doubt, one of my favorite meals to eat before this awesome vegan lifestyle, was beef stew cooked in an amazing, rich red wine broth. To me, it isn't the best stew without some good red wine. The flavor cannot be matched. Well, I promise you will not miss the meat in this stew. This won over big time with my mother-n-law at her last visit (she is not vegan!). I posted about this on this Facebook post when I was testing it and had not really planned to post it until the Fall because it is so dang hot. I'm a soup eater no matter the weather, but I know a lot of people are not. However, the overwhelming response from you all wanting the recipe NOW, was something y'all weren't going to let me get away with putting off, hahaha.
So, here it is! Lots of Italian herb-y broth loaded with red wine and tomato sauce, lots of onions, carrots and potatoes. You could add celery too, if you like, but my daughter hates it. She is 4, so hopefully she will grow out of it.
THE BEST MEATLESS STEW
This vegan meat-less stew has a bit more liquid in it than some stews, simply because one of my favorite things about stews and soups is spooning and slurping all that yummy liquid, am I right?? Don't give me a pot full of just chunks, give me some yummy liquid too, please! The flavor is so rich and delicious, you will enjoy every spoonful.
Not only is this Hearty Veggie Potato Stew incredibly soul-satisfying and filling, it is sooo healthy. It is super low-fat and totally oil-free. As usual, I keep things simple, you only need 8 ingredients, but I promise this feels like there is a ton of ingredients because the flavor is so good. You only need 8 ingredients (+salt & pepper):
- low-sodium vegetable broth
- yellow onion (1 very large onion)
- dry red wine (not sweet) cabernet sauvignon (or a merlot)
- red potatoes
- tomato sauce/puree
- dried Italian Herbs
It is so easy to make. Just add broth to a large pot with the onions, garlic and carrots. Turn to medium heat and once the liquid is bubbling, cook 5-8 minutes until onions are tender.
Add the wine and nutritional yeast (if using) and stir well. Continue to cook over medium heat for about 5 minutes so the wine cooks down some. 5 minutes is plenty.
Add the remaining broth (3 1/2 cups), potatoes, tomato sauce, Italian herbs, salt and pepper. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low. Let it cook 30-45 minutes until the potatoes and carrots are tender. Check it a few times during and stir and check the veggies for doneness so they don't overcook. Taste and add any extra pepper/salt, etc. Garnish with fresh rosemary and thyme, if desired.
As always, I cannot wait to hear what you all think of this Hearty Veggie Potato Stew! Be sure to leave me some feedback below.
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