Jackfruit Stew (Vegan Beef Stew)

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)

The best thing that can happen to canned young jackfruit is to turn it into a hearty and filling vegan beef stew. It is the perfect dinner recipe when you need a warm and steamy bowl of delicious vegan comfort food.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, International, Vegan, Vegetarian

Keyword jackfruit stew, vegan beef stew, vegan stew, vegetarian stew

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 277kcal

Author Nandor Barta

Equipment

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

US Customary - Metric

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!

Video

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.

Nutrition