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    Home > Vegan Entrees

    Jackfruit Stew (Vegan Beef Stew)

    By Nandor Barta on 08/28/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This jackfruit stew is a hearty and filling vegan beef stew that is the best way to use canned jackfruit. It is a warm and steamy bowl of this delicious vegan comfort food that is perfect for a cozy night in.

    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle

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    I love how comforting and flavorful a good stew can be. This vegan version of beef stew is just as good as the meaty one but with none of the guilt or cruelty.

    There is nothing like hearty vegan stews. Other family favorites include this potato stew, hearty vegetable stew, and this classic vegan ratatouille.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan dinner recipes
    • Jackfruit Stew (Vegan Beef Stew)

    ❤️ Why you’ll love it

    I love how this jackfruit stew is such a rich vegetable stew that is perfect even without any beef substitutes. It is savory, hearty, and easy to make. It is truly the best way to use canned jackfruit for a family-friendly meal.

    The young green jackfruit perfectly mimics the texture of beef chunks, and the resulting sauce is so rich. It tastes even better the next day, making it great for meal prep.

    Plus, the vegetables are perfectly cooked in a thick brown sauce, making it a delicious and comforting dish.

    A black bowl from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it.
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    🧾 Key ingredients

    This jackfruit stew is hearty and easy to make with simple, readily available ingredients. You can easily find these ingredients at your local grocery store.

    Onion and garlic are the flavor base for this stew. They add a rich, savory depth that forms the foundation of the dish.

    Carrots and celery add a pop of color and a subtle sweetness that balances the savoriness of the stew. It is essential to use fresh and young carrots for this recipe, as they are sweeter than the larger, more mature ones.

    Young green jackfruit is the star of this dish. It has a meaty texture that is perfect for a stew, and it absorbs the flavors of the dish beautifully.

    Potatoes and tomatoes are a must for this stew. Potatoes add a hearty, creamy texture, while the tomatoes add a touch of acidity that brightens the dish.

    Dark chocolate may seem like an unusual addition, but it adds a depth of flavor and a hint of sweetness that takes this stew to the next level. It is a secret ingredient that you don’t want to miss.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    An enameled Dutch oven is my go-to piece of equipment for this jackfruit stew recipe. Its ability to distribute heat evenly and retain it makes a noticeable difference in the overall depth of flavor in the stew. Its tight-fitting lid also helps trap the steam, ensuring that the vegetables are perfectly tender.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Peel and chop the onion and garlic. Wash and chop the potatoes, tomatoes, and celery. Remember to wash, peel, and slice the carrots. Also, rinse and slice the mushrooms.

    STEP 2
    Open the canned jackfruit and chop it into smaller pieces.

    Making the jackfruit stew

    STEP 1
    Heat an enameled Dutch oven to medium heat and add oil. Cook the chopped onion for 1-2 minutes, then add the finely chopped garlic and cook for a few seconds.

    STEP 2
    Cook the chopped onion for 1-2 minutes.

    Red white Dutch oven with chopped onion.

    STEP 3
    Next, add the finely chopped garlic and cook for a few seconds.

    Red white Dutch oven with chopped onion and garlic.

    STEP 4
    Add the sliced carrots to the pot. Stir and cook for 5-6 minutes.

    Red white Dutch oven with chopped onion, garlic and sliced carrots.

    STEP 5
    Next, add the chopped jackfruit to the pot. Season the stew with salt, pepper, oregano, and garlic powder. Stir well to combine all the ingredients.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks topped with green dried herbs.

    STEP 6
    Add sriracha sauce and dark chocolate to the pot. Mix well until the chocolate is completely melted.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks topped with two chocolate cubes and a bit of red pepper.

    STEP 7
    Add the smoked paprika powder to the pot. Stir until all the ingredients are well combined.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks sprinkled with red pepper powder.

    STEP 8
    Pour vegetable broth into the pot until all the veggies are covered. Add fresh thyme sprigs and dried bay leaves.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks in a brown broth with fresh herbs on top.

    STEP 9
    Cover the pot with a lid and cook the stew on medium heat for about 40 minutes.

    STEP 10
    After 40 minutes, add the chopped celery and chopped potatoes to the pot. Stir well to combine. Then, pour the remaining vegetable broth into the pot.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks in a brown broth covered with potato cubes.

    STEP 11
    Cover the pot with a lid and cook for an additional 10 minutes. After 10 minutes, add the chopped tomato and sliced mushrooms to the pot. Stir well to combine.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks in a brown broth covered with mushroom slices and tomato slices.

    STEP 12
    To thicken the stew, mix cornstarch and a bit of the liquid from the stew in a separate bowl. Once it is thoroughly combined, add the mixture back to the pot.

    Red white Dutch oven with chopped onion, garlic, sliced carrots and jackfruit chunks in a brown broth. A hand is holding a glass bowl with white powder and adding a spoonful from the broth to it.

    STEP 13
    Stir vigorously for a couple of seconds to thicken the stew. If it is not thick enough, repeat the process of making the cornstarch mixture and adding it to the pot.

    STEP 14
    Remove the thyme sprigs and bay leaves from the pot. Add the spinach leaves and stir well to combine. In a couple of minutes, the jackfruit stew is ready to be served. Enjoy your meal!

    Red white Dutch oven with brown stew topped with fresh spinach leaves.

    💡 Expert tip

    Chop your vegetables uniformly. This will ensure that they cook evenly, and you won’t end up with some pieces being undercooked while others are too soft.

    🔄 Variations

    Try this stew with different protein options like soy chunks or extra firm tofu. They will not only bring a variety of textures to the stew but also pack it with plant-based proteins.

    For a twist, consider using tempeh instead of jackfruit. It has a tough and chewy texture, which adds an interesting element to the stew. Just remember that it is soy-based, which may not be suitable for everyone.

    If you are a fan of seitan and it is easily available, you can try it in this stew. It has a texture closest to meat, making it a great addition to a hearty stew. However, it is wheat-based and not suitable for those with gluten intolerance or celiac.

    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it.

    🥣 Serving ideas

    This versatile jackfruit stew is a hearty and satisfying dish that can be enjoyed in a variety of ways. I love serving it over a bed of fluffy quinoa or brown rice for a wholesome and filling meal.

    It also pairs beautifully with a side of crusty bread or a warm, freshly baked baguette. I would say that you have already potatoes in the stew, but it is so satisfying to dunk your bread or cornbread into this lovely stew.

    If you’re in the mood for a lighter option, consider serving this stew with a side of mixed green vegan salad or a refreshing cucumber and tomato salad.

    I also love to enjoy this stew as a part of a mezze-style spread. Serve it with some hummus, lentil tabbouleh, and pita bread for a delicious and satisfying meal.

    A black bowl with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A red Dutch oven is in the background with the remaining stew

    ❄️ Storing tips

    This jackfruit stew is a perfect dish for batch cooking and it stores and reheats well, making it an excellent option for leftovers.

    To store, allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator and enjoyed for 3-4 days.

    I do not recommend freezing this stew. The texture of the jackfruit and potatoes can become mushy and unappetizing after being frozen and then thawed. However, you can safely freeze the stew if you are not too particular about the texture changes.

    To reheat, transfer the stew to a pot and place it over medium heat. Cook, stirring occasionally, until it is heated through. If you prefer, you can reheat the stew in the microwave. Just be sure to stir it every couple of minutes to ensure that it heats evenly.

    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. A slice of bread is place on the rim. Red white table clothes are around with slices of bread, spinach leaves and spoons

    🤔 FAQs

    What is jackfruit?

    Jackfruit is very trendy now in the US. The young, unripe green jackfruit is primarily used in vegan recipes as a meatless alternative to pulled pork. Not the canned version though, but the raw fruit, which is not easy to come by. Although to be honest, king oyster mushrooms are way better to make vegan pulled pork.

    How do I know when the stew is ready?

    You will know the stew is ready when the potatoes and carrots are tender. Just poke them with a fork, and if it goes in easily, they are done.

    Do I have to use dark chocolate or cocoa powder?

    No, you do not have to use dark chocolate or cocoa powder. It adds a nice depth of flavor to the stew, but if you do not have it or do not like the idea of it, you can simply leave it out.

    What else can I add to this vegan stew?

    This stew is versatile so there are quite a few options. Try adding root vegetables like parsnip or rutabaga, or leafy greens like kale. Legumes and beans like chickpeas work great too. I do not recommend sweet potato though as it will be too sweet for this stew.

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    You can browse through our vegan dinner recipes or our quick vegan meals collection or check out

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    Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle

    Jackfruit Stew (Vegan Beef Stew)

    Nandor Barta
    This jackfruit stew is a hearty and filling vegan beef stew that is the best way to use canned jackfruit. It is a warm and steamy bowl of this delicious vegan comfort food that is perfect for a cozy night in.
    4.4 from 32 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Servings 4 servings
    Calories 277kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)
    • Stockpot

    Ingredients
     
     

    Vegetables – in order of appearance

    • 1 Onion (medium)
    • 4 cloves Garlic (finely chopped)
    • 3 Carrots (medium)
    • 2 cup Canned young green jackfruit (drained) 1 can
    • 1 Celery stalk
    • 16 oz Potatoes
    • ½ cup Tomatoes chopped
    • 3.5 oz Button mushrooms
    • 2.5 oz Fresh spinach leaves

    Seasoning – in order of appearance

    • 2 tsp Oregano
    • 1 tsp Garlic powder
    • ½ tsp Sriracha (or any other chili paste)
    • 2 cubes Dark chocolate or cocoa powder (for WFPB)
    • 2 tsp Sweet smoked paprika powder
    • 3 Bay leaves
    • 10 sprigs Fresh thyme
    • Salt and Pepper to taste

    Other ingredients

    • 1 Tbsp Olive oil
    • 2 + ½ cup Veggie broth
    • 1 Tbsp Corn starch
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    Instructions
     

    Preparing the vegetables

    • Peel and chop onion and garlic. Wash and chop potatoes, tomatoes, and celery. Wash, peel, and slice carrots. Rinse and slice mushrooms. Wash the spinach leaves. We used canned jackfruit which needs to be chopped.

    Making the stew

    • Heat an enameled Dutch oven to medium heat and add oil. Cook the chopped onion for 1-2 minutes, add the finely chopped garlic, and cook for a few seconds.
    • Now, add the sliced carrots. Stir and cook for 5-6 minutes.
    • Add the chopped jackfruit and season the stew with salt, pepper, oregano, and garlic powder. Stir well, then add sriracha sauce and dark chocolate. Mix well until the chocolate is completely melted.
    • Now, add the smoked paprika powder and stir until combined. Then, pour the vegetable broth until all veggies are covered, and add the herbs: fresh thyme sprigs and dried bay leaves. Cook the stew on medium heat covered with a lid for approx. 40 minutes.
    • Add chopped celery and chopped potatoes. Pour the remaining vegetable broth into the pot. Stir well, put the lid on and cook for approx. 10 minutes.
    • Add chopped tomato and sliced mushrooms. Stir well, put the lid on and cook for 5 minutes.

    Thickening the stew

    • To avoid lumps, you need to use a separate bowl to mix the cornstarch and a bit of liquid from the stew. If it is thoroughly combined, you can add the mixture back. Stir vigorously for a couple of seconds. The cornstarch is only activated (starts to thicken the stew) if it is heated, so bring the stew back to a boil. You will see the result almost immediately. If you are not happy with the thickness, make another round.

    Finishing the stew

    • Remove thyme sprigs and bay leaves.
    • Add spinach leaves. Stir well and in couple minutes it is ready to be served. Enjoy!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Chop vegetables evenly – We added carrots first as they need the most time to be cooked, then celery and potatoes, then tomatoes and mushrooms, and finally spinach.
    • How spicy should it be? – You can go from mild chili powder to freshly chopped raw chili peppers.
    • Chocolate alternatives – You can use cocoa powder for a similar but fully whole foods plant-based alternative. 

    Video

    Nutrition

    Nutrition Facts
    Jackfruit Stew (Vegan Beef Stew)
    Amount Per Serving (1 serving)
    Calories 277 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 0.01mg0%
    Sodium 660mg29%
    Potassium 1054mg30%
    Carbohydrates 58g19%
    Fiber 7g29%
    Sugar 7g8%
    Protein 6g12%
    Vitamin A 10489IU210%
    Vitamin C 41mg50%
    Calcium 131mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    1.0K shares

    Reader Interactions

    Comments

      4.44 from 32 votes (22 ratings without comment)

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    1. Lisa

      August 27, 2022 at 11:57 pm

      How much is a “cube” of chocolate?? Can you give a weight? Or how many cups of dark chocolate chips? Thanks

      Reply
      • Nandor

        September 05, 2022 at 7:09 am

        Approx. 0.5 oz.

        Reply
    2. Century Foods

      November 03, 2021 at 3:21 am

      5 stars
      Thanks for your wonderful recipes and worth reading this article.
      Wish to see more in the coming days.

      Reply
    3. Kathleen

      October 26, 2021 at 11:49 pm

      Can you give me the recipe using a crockpot?

      Reply
      • My Pure Plants

        October 27, 2021 at 8:07 am

        Sorry, I don’t own a crockpot so I am not sure how to advise on making this stew in it.

        Reply
    4. Doug

      February 06, 2021 at 11:38 am

      5 stars
      Excellent use of jackfruit. My non-vegan parents loved it. They had no idea there was jackfruit in it. Thanks for sharing.

      Reply
      • My Pure Plants

        February 06, 2021 at 11:58 am

        Hi Doug, thanks so much for trying our recipe. We are so happy you and your family liked the stew.

        Reply
    5. Dee

      January 09, 2021 at 8:06 am

      4 stars
      Hi! Is there any way to shorten this recipe with meal prep or something of that nature? I want to make this for a family dinner, but I don’t want to be in the kitchen for over an hour at once.

      Reply
      • My Pure Plants

        January 11, 2021 at 9:27 am

        The longest ingredient to be ready is jackfruit. If you have pre-cooked jackfruit then you can significantly reduce the cooking time. Alternatively, this stew can be done in an InstantPot or in a crock-pot as well. You can always prep the veggies in advance or the night before and cook the next day. We usually use this recipe for batch cooking, where we make a large pot and freeze it in portions.

        Reply
    6. Mickey

      November 12, 2020 at 11:27 am

      5 stars
      This recipe is just incredible – it is super delicious and extremely belly warming!
      I substituted the mushrooms with garden peas, I just threw them in at the end for 5 mins or so. I also used cherry tomatoes chopped in half and approximately 470g of potatoes.
      I love so much I think I will just HAVE TO go out and buy more jackfruit to do it again.. I already have some parsnips so they’ll be debuting in my next batch.

      Thank you very much!

      Reply
      • My Pure Plants

        November 12, 2020 at 12:08 pm

        We are so happy to hear you liked the recipe.

        Reply
    7. Cherry

      December 09, 2019 at 10:09 pm

      Is the chocolate in the recipe baker’s chocolate or dark eating chocolate?

      Reply
      • My Pure Plants

        December 09, 2019 at 10:11 pm

        Hi Cherry, both should work just fine. We usually use regular store-bought dark chocolate (preferably with high cocoa content).

        Reply
    8. Caitlyn Erhardt

      October 05, 2019 at 7:14 pm

      5 stars
      This looks so comforting and perfect for Fall! Can’t wait to make this soon!

      Reply
      • My Pure Plants

        October 05, 2019 at 8:51 pm

        Thanks. Let us know how you like it

        Reply
      • Karen T

        January 12, 2020 at 11:10 pm

        Unfortunately, I’m allergic to chocolate. Can this be made without it?

        Reply
        • My Pure Plants

          January 13, 2020 at 8:37 am

          Yes, no problem. You can leave it out or can substitute it for carob powder.

    9. Laura

      October 05, 2019 at 7:14 pm

      5 stars
      Interesting choice with adding jackfruit chunks – definitely something to try. And it is a great meal for colder days that are coming up – perfect to warm up and enjoy a quiet evening at home. Great to know it can stay in the fridge for 3-4 days.

      Reply
      • My Pure Plants

        October 05, 2019 at 8:51 pm

        Yes indeed jackfruit is a really nice addition to this vegetable stew

        Reply
    10. Caroline

      October 05, 2019 at 5:01 pm

      5 stars
      This looks so hearty and comforting. I’ve been meaning to try young jackfruit in dishes (I love the ripe fruit) and this looks like a tasty way to try it.

      Reply
      • My Pure Plants

        October 05, 2019 at 5:52 pm

        Yes, unripe jackfruit is such an interesting and surprising fruit.

        Reply
    11. Neha

      October 05, 2019 at 4:55 pm

      5 stars
      Looks supremely tempting and yum! I feel like grabbing that spoon from your hands and having a bite like right away.

      Reply
      • My Pure Plants

        October 05, 2019 at 5:51 pm

        No need to grab. We would happily share it.

        Reply
    12. Tisha

      October 05, 2019 at 4:48 pm

      5 stars
      I love that you used a dutch oven with this! I’m getting one and can’t wait to try this hearty stew!

      Reply
      • My Pure Plants

        October 05, 2019 at 5:50 pm

        This Dutch oven was love at first sight. It is the perfect pot for fall/winter meals.

        Reply
    13. Candice

      October 05, 2019 at 4:01 pm

      5 stars
      Just the recipe I’ve been looking for… been wanting a vegan stew to keep me cozy this winter, and this one is perfect. That jackfruit is genius!

      Reply
      • My Pure Plants

        October 05, 2019 at 5:49 pm

        Thank you. Yes, jackfruit is such a delicious addition.

        Reply

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