Name: Portobello Vegan Beef (Less) Stew Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pound portobello or cremini mushrooms, cleaned and roughly chopped; 1 large onion, diced; 2 medium celery stalks, chopped; 2 medium carrots, sliced; 3 garlic cloves, minced; 2 pounds red potatoes, cut into 1–2 inch chunks; 2 tablespoons fresh thyme leaves; 2 tablespoons finely chopped fresh rosemary; ½ teaspoon liquid smoke, or to taste (optional); Salt and pepper to taste; 1–2 teaspoons Marmite (optional, but recommended for savory depth); 2 tablespoons olive oil; ¼ cup all-purpose flour; 4½ cups vegetable broth; 2 tablespoons tomato paste

Jump to Recipe· 4.2 from 15 reviews

If you’re craving a cozy, soul-warming meal that feels like a big hug in a bowl, you absolutely must try this Portobello Vegan Beef (Less) Stew Recipe. It’s packed with tender, meaty portobello mushrooms that mimic the depth of beef stew, combined with hearty potatoes, fresh herbs, and rich vegetables simmered to perfection in a savory broth. Whether you’re vegan, cutting back on meat, or just want something nourishing and flavorful, this recipe delivers all the comfort and complexity without any compromise. It’s a true kitchen gem that invites you to slow down, savor, and enjoy every hearty spoonful.

Ingredients You’ll Need

Inside a large blue pot with white interior, there are many beige and brown sliced mushrooms being stirred with a wooden spoon held by a woman's hand. The mushrooms are layered in the pot with slight browning and some cooking juices visible at the bottom. The pot sits on a dark surface with a beige cloth nearby, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Building this Portobello Vegan Beef (Less) Stew Recipe starts with simple, wholesome ingredients that come together beautifully for a rich taste and comforting texture. Each element plays an essential role, from the earthiness of the portobello mushrooms to the bright herbal notes that elevate the entire dish.

Olive oil: Provides a smooth base for sautéing and adds a touch of fruity warmth.
Portobello or cremini mushrooms (1 pound): These are the star of the stew, offering a meaty, satisfying bite and deep umami flavor.
Large onion: Adds sweetness and depth as it caramelizes gently with the mushrooms.
Celery stalks (2 medium): Brings subtle crunch and a fresh vegetal note to the flavor profile.
Carrots (2 medium): Give the stew a natural sweetness and vibrant color.
Garlic cloves (3): Infuse with aromatic warmth and a touch of pungency.
All-purpose flour (¼ cup): Helps thicken the broth to that classic stew consistency.
Vegetable broth (4 ½ cups): The liquid foundation, rich with savory goodness that ties everything together.
Red potatoes (2 pounds): Chunky and tender, these soak up the broth’s flavor while adding satisfying heartiness.
Fresh thyme leaves (2 tablespoons): A fragrant herb that infuses earthiness and complexity.
Fresh rosemary (2 tablespoons): Adds piney, sharp notes that brighten the dish.
Tomato paste (2 tablespoons): Strengthens the stew’s savory depth and enriches the color.
Marmite (1–2 teaspoons, optional): This secret ingredient amps up the umami, making the vegan stew taste incredibly beefy.
Liquid smoke (½ teaspoon, optional): Adds just a hint of smokiness for that authentic stew character.
Salt and pepper: Essential for perfect seasoning and balance.

How to Make Portobello Vegan Beef (Less) Stew Recipe

Step 1: Sauté the Mushrooms

Heat olive oil in a large pot over medium heat. Spread the chopped portobello mushrooms in an even layer and let them cook undisturbed for about 5 minutes until they start browning. Flip and continue cooking for another 5 minutes. This step is crucial to develop a deep, meaty flavor and the perfect tender texture that makes this stew so satisfying.

Step 2: Add the Aromatics

Toss in the diced onions, chopped celery, sliced carrots, and minced garlic. Cook while stirring occasionally for about 10 minutes, letting the vegetables soften and the flavors meld. The natural sweetness from the onions and carrots balances out the earthiness of the mushrooms beautifully.

Step 3: Thicken the Base

Sprinkle the flour gradually over the veggies while stirring constantly. Cooking the flour for a minute helps it lose its raw taste and sets the stage for a rich, thickened broth. This classic stew technique will give your vegan beef (less) stew that luscious, velvety texture.

Step 4: Add the Broth and Potatoes

Slowly pour in the vegetable broth, stirring as you go to prevent lumps from forming. Add the chunky red potatoes along with fresh thyme and rosemary. Bring everything to a simmer. Simmering at this stage allows the potatoes to soak up flavors and starts softening them just right.

Step 5: Incorporate Tomato Paste and Marmite

Stir in the tomato paste to deepen the color and savory taste, then add Marmite if using—this is the secret umami bomb that makes this vegan stew taste incredibly beef-like. Return the stew to a gentle simmer, letting these flavors blend together.

Step 6: Final Simmer and Seasoning

Simmer uncovered for another 20 minutes, stirring occasionally, until the potatoes are tender and the broth thickens to a hearty consistency. Finish by seasoning with liquid smoke (if you want the smoky undertones), salt, and freshly ground pepper. The stew is now ready to warm you up from the inside out.

How to Serve Portobello Vegan Beef (Less) Stew Recipe

A blue cooking pot filled with thick brown stew that has chunky pieces of red-skinned potatoes, mushrooms, carrots, and celery. The stew is covered with small green herb sprinkles and has a wooden spoon resting inside, its handle leaning against the pot's edge. The pot sits on a wooden surface next to a grey patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing your bowl with a sprinkle of fresh parsley or a few extra thyme leaves brings a lovely burst of color and freshness. A dollop of vegan sour cream or a drizzle of extra virgin olive oil can add creaminess and richness that make each bite even more indulgent.

Side Dishes

This stew shines on its own, but pairing it with crusty artisan bread or soft dinner rolls invites you to scoop up every last bit of the luscious broth. A simple green salad or steamed greens on the side will add lightness and a crisp contrast to the hearty stew.

Creative Ways to Present

For a fun twist, serve the Portobello Vegan Beef (Less) Stew Recipe over creamy mashed cauliflower or polenta for an elegant, comforting meal. You can even ladle it into hollowed-out bread bowls for an Instagram-worthy presentation that makes dinner extra special.

Make Ahead and Storage

Storing Leftovers

This stew keeps beautifully in the refrigerator for up to 4 days. Store in an airtight container to maintain its robust flavors and hearty texture. Stews often taste even better the next day as the flavors continue to meld.

Freezing

If you want to save some for later, freeze the stew in portioned airtight containers or heavy-duty freezer bags. It will keep well for up to 3 months without losing any of its deliciousness. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally to avoid scorching and to bring it back to that perfect cozy warmth. You can add a splash of broth or water if the stew has thickened too much in storage.

FAQs

Can I use other mushrooms instead of portobello?

Absolutely! Cremini mushrooms work wonderfully as a substitute and carry a similar meaty flavor. You can even mix different mushroom varieties for a more complex texture and taste.

Is Marmite necessary?

Marmite is optional, but highly recommended if you want to replicate that savory, beef-like depth in the vegan stew. If you can’t find it, a splash of soy sauce or miso paste can be a good alternative.

How do I make this stew gluten-free?

Simply swap the all-purpose flour with a gluten-free flour blend or cornstarch mixed with a bit of water to thicken the stew. The rest of the ingredients are naturally gluten-free.

Can I prepare this stew in a slow cooker?

Yes! Brown the mushrooms and sauté the vegetables first for best results, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.

What can I do to make the stew spicier?

Add a pinch of red pepper flakes while cooking the vegetables or stir in a bit of smoked paprika or chipotle powder along with the tomato paste for a gentle smoky heat that complements the stew perfectly.

Final Thoughts

This Portobello Vegan Beef (Less) Stew Recipe has a special place in my heart for its incredible balance of hearty comfort and rich, satisfying flavor—all while being entirely plant-based. It’s a dish that invites you to slow down and enjoy the warmth food can bring on a chilly day. I hope you have as much fun making and sharing it as I do eating every last delicious bite. Give it a try and discover your new favorite stew!