Hearty Veggie Potato Stew

This Hearty Veggie Potato Stew is the vegan version of a classic beef stew, but without the meat. It’s high on flavor, low-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 meatless potato 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.

HOW TO MAKE HEARTY VEGGIE POTATO STEW

First, you need to gather these 8 ingredients (+salt & pepper):

• low-sodium vegetable broth
• yellow onion (1 very large onion)
• garlic
• carrots
• 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.

5 from 13 votes

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Hearty Veggie Potato Stew

This Hearty Veggie Potato Stew is the vegan version of a classic beef stew, but without the meat. It's high on flavor, low-fat and incredibly soul-satisfying.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Yields 4 -6 servings

Author Brandi Doming

INGREDIENTS

• 4 1/2 cups low-sodium vegetable broth (try to pick a very neutral flavor light one, not a dark tomato/carrot one or the taste will be off)
• 1 1/2 cups (235g) finely chopped white or yellow onion (1 very large onion)
• 5 extra large cloves garlic (you will need 1 packed tablespoon of minced garlic (15 g))
• 1 heaping cup (170g) of sliced carrots
• 3/4 cup 182 g dry red wine (not sweet) cabernet sauvignon (or a merlot)
• optional: 2 tablespoons nutritional yeast
• 2 lbs red potatoes chopped in 1 inch chunks
• 1 cup (266g) tomato sauce/puree
• 2 1/2 tablespoons dried Italian Herb blend without any red pepper or salt added
• 2 teaspoons fine sea salt
• 1/2 teaspoon black pepper
• optional garnish: fresh rosemary and thyme
• Note: This is my idea of total comfort soup/stew. This has a rich red wine broth flavor that reminds me of beef stew back in the day and rich red wine meat sauces. If you hate red wine, this soup is not for you, but if you love it, I hope you will love this as much as I do!

INSTRUCTIONS

1. First, add ONLY 1 cup of the 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.
2. 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.
3. 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.
4. This 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 please! The flavor is so rich and delicious, you will enjoy every spoonful of the red wine/tomato/herb broth. It is delicious immediately, but it is unbelievable the next day, as most soups/stews are after they've sat awhile.