Hearty Slow Cooker 'Beef' Stew (Plant-Based)

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So my nephew asked me last week if I missed beef stew — you know, that innocent question that hits right in the comfort food feels. And honestly? I used to think plant-based stew would never compare to my abuela’s guiso. But then I discovered the magic of combining mushrooms with young jackfruit, and I mean… this version might actually be better.

Here’s the beautiful thing about slow cooker stews — they’re basically foolproof. You dump everything in, walk away, and come back to something that smells like pure comfort. This version uses a mix of cremini and shiitake mushrooms for that deep, savory flavor (what we call umami), plus jackfruit for those satisfying chunks that remind you of traditional stew.

Real talk: I wasn’t sure about the jackfruit at first. But trust me on this one — it absorbs all those rich flavors and gives you that hearty texture we’re all craving. No judgment if you can’t find jackfruit though; I’ll give you plenty of swaps below.

Ingredients

  • 1 lb cremini mushrooms, cut into 1-inch chunks
  • 8 oz shiitake mushrooms, stems removed, caps sliced thick
  • 1 can (14 oz) young green jackfruit in water, drained and chopped
  • 3 large carrots, cut into 1-inch pieces
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 medium potatoes, cubed (I usually leave the skin on)
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 3 tablespoons flour mixed with 3 tablespoons water (for thickening)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. If you have a few extra minutes, heat the olive oil in a large skillet and brown the mushrooms in batches. This step adds incredible depth — but honestly, if you’re pressed for time, you can skip it and everything goes straight into the slow cooker.

  2. Add the mushrooms, jackfruit, carrots, celery, onion, garlic, and potatoes to your slow cooker. I like to put the harder veggies on the bottom since they take longer to cook.

  3. In a small bowl, whisk together the tomato paste, soy sauce, and balsamic vinegar. (This little paste is pure flavor magic — don’t skip it.) Add this mixture to the slow cooker along with the broth.

  4. Sprinkle in the smoked paprika, thyme, rosemary, and tuck in those bay leaves. Give everything a gentle stir. And I mean gentle — we’re not making soup here.

  5. Cover and cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before it’s done, mix the flour and water into a slurry and stir it in to thicken things up.

  6. Taste and adjust seasoning — I usually add about a teaspoon of salt and plenty of black pepper. Remove the bay leaves before serving because nobody wants to bite into one of those.

Tips

Can’t find jackfruit? No problem. Extra mushrooms work great, or try chunks of cauliflower or even cubed extra-firm tofu. The key is having something with substance.

Speaking of mushrooms — has anyone else noticed how much better the pre-sliced ones have gotten? I used to be a mushroom snob, but honestly, they save so much time and they’re perfectly fine here.

This keeps in the fridge for about 4 days and freezes beautifully for up to 3 months. I like to freeze it in individual portions because future Maya always thanks present Maya for that.

Oh! And if you want to make this gluten-free, just swap the regular flour for cornstarch or use a gluten-free flour blend. The amount stays the same.

Let me know how it turns out for you!