This hearty vegan stew is easy and delicious - make it in a slow cooker or on the stovetop. Chestnut mushrooms, vegetables and pearl barley in a thick, beery gravy.
Thick, brown, beery stew. It isn't pretty, it isn't glamorous, but there are many days (and today has been one of them), that it is exactly what you need for a hearty comfort food dinner. A big thick winter scarf kind of stew. A culinary hot water bottle.
This vegan stew is both very easy, and very cheap which makes it great for midweek meals, and perfect for batch cooking and stocking up the freezer.
I've included instructions for both cooking it on the hob or making it in a slow-cooker - use whichever suits you best on any particular day.
You can serve this with green vegetables, crusty bread to mop up the juices, or if you're feeling really decadent it is delicious with vegan garlic bread!
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📝 What you need
Ingredients
Mushrooms These are the 'meaty' bits of the stew so keeping them in large chunks is important - halve or quarter them rather then slicing too finely. I like to use a mixture of chestnut mushrooms which keep their firm texture when cooked, and flat mushrooms as they are just so big and juicy. I sometimes use whole button mushrooms too.
Ale gives the gravy its deep, beery flavour - whether you use a dark, hoppy ale or a lighter pale ale is entirely up to you. Check it is vegan - the Barnivore app is helpful for this, though more and more are being properly labelled these days. If you prefer not to use ale, just increase the quantity of vegetable stock instead.
Vegetable stock A good quality vegetable stock makes a difference to the flavour of the gravy. I've recently discovered OXO's new beef-flavoured vegan stock cubes which are really lovely in stews like this.
Cider vinegar adds a lovely sour edge to the gravy. A white wine vinegar will also work well, or balsamic (which will turn it a darker colour), but malt may be a little too astringent. If you don't have any to hand just leave it out, it will still be delicious!
Thyme Fresh thyme is really lovely in this stew - its aromatic flavour infuses through all the ingredients as they cook. Try to find the sprigs to remove the stalks at the end of cooking time, or as you serve the portions. If you don't have fresh thyme to hand, ½ teaspoon of dried thyme is fine instead.
Pearl barley This bulks out the stew to become a meal in itself, and has such a lovely slightly chewy texture. As it cooks it soaks up all the flavours of the gravy, so you have delicious little pillows dotted through the stew.
Baby potatoes Try to find small, waxy potatoes as they will keep their texture when cooked - baby potatoes, Charlotte, Anya or even Jersey Royals are ideal. More floury potatoes will collapse when cooked and aren't really suitable.
Equipment
It is your choice whether to make this stew on the hob / stove or in a slow cooker.
If you're making it on the hob, a good, sturdy casserole dish with a lid is ideal. My trusty Le Creuset casserole gets used almost every day in our house, and twelve years later (it was a wedding present!), it looks just the same as it did the day we got it. (Can't say the same about me or Mr F, sadly!!).
If you're thinking of making this in a slow cooker instead, my favourite is this Crockpot with a hinged lid and digital timer. You can pick up a basic slow-cooker very cheaply these days, or look out on second hand sites as they are often being given away hardly used.
👩🏽🍳 How to make your Vegan Stew
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Peel and thickly slice the onion and fry gently. Cut the mushrooms into halves or quarters. Add to the pan along with crushed garlic.
Add flour then ale, vegetable stock, tomato purée, brown sugar, cider vinegar and thyme. Bring to the boil then reduce to a gentle simmer. Rinse pearl barley and add to the pan.
Peel carrots and cut into thick chunks. Cut potatoes into quarters or smaller chunks. Simmer the stew for 30-35 minutes until everything is cooked through
⏱ Make it a Slow Cooker Stew
This stew is perfect for making in the slow-cooker, and there are instructions in the recipe for how to do this. Depending on the timings of your day, you can cook it for either 3-4 hours on high or 5-6 hours on low.
I do find that it can be tricky to get a really good thick, glossy stew if cooked from scratch in the slow cooker, so I like to start mine on the hob as per the instructions below. Let the onions soften and start to brown, the mushrooms let out some of their moisture, and get the flour cooked into the sauce a little before tipping everything into the slow cooker.
You might feel that defeats the object slightly, and slow cookers are for 'tip it all in and forget about it' kind of meals, but I would rather make that extra 5-7 minutes effort to get a really sensational stew.
However, if you are really short of time and do just want to tip it all in, just one minor change will make a difference. Swap the flour for cornflour, and mix it to a thick paste with a little of the vegetable stock. This will prevent a lumpy, floury gravy disaster.
👩🏽🍳 Variations
There are a number of changes you can make to this vegan stew to keep it interesting if you make it reguarly, (you will once you've tried it!):
- Make it with red wine Swap the ale for the same quantity of a gutsy red wine, to turn this into more of a bourguignon, (you might like to see my Chestnut Mushroom Bourguignon too).
- Give it a protein boost by swapping the pearl barley for dried puy lentils, (or if you want to speed up the cooking time, use tinned green lentils instead).
- Make it with vegan 'meat' Use your favourite vegan chicken or beef replacements instead of (or as well as) the mushrooms.
❄️ Can I freeze my stew?
This stew freezes well, so you can make up a batch at once and freeze it in individual portions.
If you've used meat replacements as per the variations above, please do follow the instructions on the packet as to whether these can be re-frozen once cooked.
🤔 What else can I make in my slow cooker?
Slow cookers have got even more popular recently with so many people working and schooling at home - they are such a good way to get the meal prep out of the way at a convenient time of day, then just switch on and forget about dinner until it is time to serve.
You could try my Slow Cooker Butternut Dahl which gets great reviews from readers who have tried it, or my Borlotti Bean Chilli is also great for batch cooking in the slow cooker.
🍴 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Vegan Stew with ale & pearl barley
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 large onion
- 2 cloves garlic or 1 teaspoon ready-chopped garlic from a jar or tube
- 250 g mushrooms I like a mixture of chestnut and flat mushrooms
- 2 tablespoon plain flour
- 150 ml ale (check it is vegan)
- 400 ml vegetable stock or beef-flavoured vegan stock
- 2 tablespoon tomato purée
- 1 teaspoon brown sugar
- 1 tablespoon cider vinegar or wine vinegar
- 2 sprigs thyme or ½ teaspoon dried thyme
- 60 g pearl barley
- 3 carrots
- 250 g baby potatoes
Instructions
- Heat the oil in a large casserole or deep frying pan.
- Peel the onion and slice into thick rings. Fry gently for a few minutes until softened.
- Cut the mushrooms into large chunks, and add them to the pan, followed by the peeled and crushed garlic cloves.
- Add the flour to the pan, stir to coat everything so no lumps remain.
- Add the ale, vegetable stock, tomato purée, brown sugar, cider vinegar and thyme. Bring to the boil then reduce to a gentle simmer. Wash the pearl barley well, drain and add to the pan.
- Peel the carrots, slice vertically then into large chunks. Cut the potatoes into quarters or thick slices. Add them to the pan, bring it back to the boil and then reduce again to a simmer.
To finish on the hob / stove:
- Simmer the stew for 30-35 minutes until the pearl barley is tender, and the carrots and potatoes are just cooked through. If the gravy becomes too thick, add a splash or water, or put a lid on for the remaining cooking time. If the gravy is too thin at the end of cooking time, turn up the heat and cook for a few extra minutes until it has reduced and thickened.
To finish in a slow cooker:
- Tip the stew into a slow cooker, and cook on high for 3-4 hours or on low for 5-6 hours, until the pearl barley, carrots and potatoes are tender.
ENVIRONMENTAL INFORMATION
Video
Nutrition
Free 4-Week Vegan Meal Plan
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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Carl says
This seems to be in the 20 minute or less list, am I missing something? this takes nearly an hour according to the method
Kate Ford says
Hi Carl, I don't think this is in the 20 minute recipes list - can you show me where you found that? It definitely shouldn't be as it does take longer than that. Thanks, Kate
Mo says
Would you consider adding a cabbage into this as well?
Jess B says
SO tasty! This will be a favourite for us over winter 🙂 thank you x
sally gray says
We don’t drink alcohol these days so does the alcohol cook out or would it be better to try and get alcohol-free beer?
Kate Ford says
Hi Sally, alcohol free beer would give the best flavour but stock works fine too, entirely up to you x
VSC says
Hi I made this recipe today and my husband and I absolutely loved it. I had never used ale before and it certainly gave the stew a lovely taste. I used Newcastle brown after a search for vegan ales. I have not had pearl barley for many years. I transferred to my slow cooker and all went well. I also made the fruit crumble for desserts using fruit already in fruit bowl. Another success.
Kate Ford says
Great to hear, thanks Val x
Lesley says
I made this in the slow cooker with some red wine as I didn’t have ale, and it was very easy and delicious. Thank you for the recipe.
Kate Ford says
That's great to hear, thanks Lesley!
Lorna says
Made this today. It is delicious, thank you 😁
Kate Ford says
That's great to hear, thanks! X
Colleen says
Thanks for this recipe. My husband is a real meat eater and he loved it. I added a cup of frozen peas at the end, but otherwise made as per the recipe. I have made this twice now, and will be making it regularly from now on.
Kate Ford says
Oh that's so great to hear, thanks Colleen. Kate x
Desicart says
Yum! This looks so delicious and tasty!
Eb Gargano | Easy Peasy Foodie says
This looks amazing! I do love a good brown stew (even if they are a nightmare to photograph!). Comfort food at it's finest. Eb 🙂
Louise Fairweather says
My Mum used to put pearl barley in stews and I loved it - not sure why I haven't. Thanks for sharing #cookblogshare
Claudia Lamascolo says
Now this is one delicious stew I would eat that everyday and never tire of it!
Beth says
This looks so tasty and perfect for dinner tonight! I'm putting the ingredients on the list now! So excited!
Sara Welch says
Such a hearty and bold recipe that was not only easy, but impressive to boot! Easily, a new favorite dish in my home!
Gail Montero says
Now that is one hearty-looking stew that my family will enjoy! YUM!
Heather says
Oh I think this is a very pretty bowl of stew! Who needs meat when you got it chock full of mushrooms and potatoes 😋 can’t wait to try!
Sandhya S says
So good. Love a good Vegan stew loaded with vegetables.
Cat | Curly's Cooking says
This looks so rich, hearty and delicious. The gravy looks so comforting and I can imagine how tasty the beer makes it.
Laura - Mummy Lauretta says
Proper winter comfort food, this looks really good although I'm not a massive fan of mushrooms so would probably substitute with other veg #cookblogshare