Vegan "Beef" Stew

If you're living a vegan lifestyle, you probably haven't had anything approximating beef stew in awhile. This comforting fall dish doesn't have to be banned from your diet, though—in fact, we've dreamed up an adaptation that's (dare we say it) maybe even better than the original?

Our recipe for Vegan "Beef" Stew combines all your favorites—delicately sautéed carrots and onions, soft red potatoes, tart tomato juice, and earthy red wine—without the ingredient from which the stew gets its name. We've swapped the meat for mushrooms and (other than some letters) there's not much of a difference. Maybe we're just biased, but we have a feeling you won't miss it.

Read on for the recipe!

• 46 oz can tomato juice
• 2 pints Baby Bella mushrooms
• 1 large yellow onion
• 4 large whole carrots
• 5 red potatoes
• 3 cloves garlic
• 1 cup dry red wine of choice
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegan butter
• Sea salt
• Pepper

1. Peel and chop the carrots and dice the onion in large chunks (about 1 inch). Dice the red potatoes small (about 1/2-inch squares). In a cast iron skillet over medium heat, melt down half the butter and add half the olive oil. When butter begins to sizzle, toss in your vegetables and stir until evenly coated in butter and oil mixture. Salt and pepper the vegetables heavily, then cover with lid and leave to cook for about 10 minutes. Once the vegetables have begun to brown, reduce heat to low and continue cooking another 5 minutes, before you remove them from the heat.
2. Wash and slice the Baby Bella mushrooms. In a 5 quart dutch oven over medium heat, place the other half of the butter and extra-virgin olive oil. Once they've melted down, toss in your mushrooms, salt and pepper generously, stir, and cover. Peel and mince 3 cloves of garlic (or finely chop if you don't have a mincer) and to the mushrooms. Continue to cook down for about 5 minutes.
3. Add 1 cup of red wine to the mushrooms, followed by the carrots, onions, and potatoes. Cover and allow to cook about 5 more minutes before adding the can of tomato juice. Stir thoroughly and add more pepper, then turn heat to low, cover, and cook for 45 minutes to an hour, until potatoes are cooked through. Make sure to stir frequently!
4. Serve in bowls and allow a couple of minutes for the stew to cool. You can garnish with arugula for a bright touch!

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