Homemade “Beef” Stew

Having experienced my early childhood in eastern Pennsylvania, where each season arrived with its own personality, one of my favorite childhood memories was coming home to the comforting aroma of beef stew slowly simmering on the kitchen stove. As the crisp days of autumn gave way to snowy winters, a pot of soup or stew was more than just dinner—it was warmth, comfort, and family gathered around the table.

Even now, those memories inspire me every time the weather turns cool. Living in Southern California, "cool" may simply mean the temperature dips below 70 degrees, but that's all the excuse I need to pull out my favorite soup pot. Fall and winter have become my favorite seasons for cooking because they're filled with nourishing soups and hearty stews that bring everyone together.

Since embracing a whole-food, plant-based lifestyle, I've discovered just how satisfying vegan soups and stews can be. They are packed with wholesome ingredients and protein-rich legumes that help nourish our bodies while creating the same cozy feeling I remember from my childhood. This recipe is adapted from the original Recipes from Home (authored by my mom) and lovingly veganized, proving that comfort food doesn't need meat to be rich, hearty, and deeply satisfying.

Of course, every family has different tastes. My husband still enjoys his traditional version from time to time, so this recipe can easily be adapted for those who prefer to add meat. That's one of the joys of cooking—sharing a meal that brings everyone to the table, no matter their preferences.

I hope this stew fills your kitchen with the same warmth and wonderful aromas that filled mine so many years ago. Enjoy!

Ingredients

2 Tbsp. olive oil

1 large onion, quartered and sliced

3 cloves garlic, minced

4 medium potatoes, peeled and cut into chunks

4 medium carrots, peeled and cut into large pieces

32-ounce carton low-sodium vegetable broth

1/2 Tbsp. vegan Worcestershire sauce

2 to 3 teaspoons salt-free all-purpose seasoning (See note)

2 tsp. sweet paprika

1 bay leaf

8 oz. pkg. Vegan seitan cubes

1 1/2 cups frozen green peas, completely thawed

Salt and freshly ground pepper to taste

1/4 cup minced fresh parsley, optional

Directions

1. Heat 1 Tbsp. of the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden, being careful the garlic does not burn.

2. Add the vegetable broth along with the potatoes, carrots, seasoning blend, and paprika. Bring to a simmer, then cover and continue to gently simmer for 25 to 30 minutes, or until the potatoes and carrots are tender.

3. Meanwhile, heat the remaining oil in a large skillet. Add the seitan pieces and sauté over medium-high heat, stirring frequently, until most sides are nicely browned and crisp.

4. Add to stock pot along with the frozen peas, and gently stir. Simmer an additional 10 - 15 minutes. Sprinkle with minced parsley if desired.

Serve with homemade or pre-purchased biscuits.

Serves: 6 to 8

NOTE: What makes up All-Purpose Seasoning?

• Garlic and Onion Powder

• Salt and Pepper

• Dried Thyme

• Coriander

• Rosemary

• Crushed Red Pepper

• Cumin

• Dried Basil and Parsley

For this beef stew, I used 1/2 tsp. of the spices in bold print instead of the All-Purpose Seasoning.