Hearty Belgian Mushroom Stew

Hearty Jacques Pepin Belgian Portabello Mushroom Stew – Healthy, Plant-Based, Oil-Free, Vegan Comfort Food Dinner Recipe


This healthy, hearty vegan recipe has comfort food written all over it. Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables.  Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.

Hearty Belgian Mushroom Stew

20 minutes

Serving Size: 4


Calories From Fat (3%) 3.93


  • 5 oz. portabella mushrooms
  • 8 oz. cremini mushrooms1 medium onion
  • 1 medium carrot
  • 2 tbsp. brown rice flour
  • 12-ounce bottle Belgian-style pale ale
  • 2 bay leafes
  • 1 tsp. dried thyme
  • 2 cups Veggie "Beef" Stock
  • 1/2 cup frozen peas
  • Chopped chives, for garnish

How It's Done

Preheat a large pot over high heat. Add the mushrooms in a single layer and leave alone. Let the mushrooms sear, about 7 minutes, on one side before flipping. Continue until well-browned.

To start the Stew: Cut the onion into 1/2- thick slices, from tip to root. Peel and cut carrot into 1/2-inch thick batons. When the mushrooms are brown all over, add the carrots and onions and brown over high heat, 3-5 minutes, stirring often. When onions are brown around the edges, add the brown rice flour. Stir well and toast over the medium-high heat until there is no white visible.

Add the beer. Maybe take a sip or two -- quality control. Use a wooden spoon to scrape up any bits on the bottom of the pan. Cook until most of the liquid is evaporated and alcohol burned off, about 1-2 minutes. Add the Veggie "Beef" broth, bay leaves, and thyme. Cover and reduce heat to a simmer. Simmer until carrots are tender, but not falling apart, about 8-10 minutes. They should easily slide on and off a paring knife.

To finish and serve: Once the carrots are tender, remove the lid to cook off any excess liquid. Once stew is the consistency you like, turn off heat and stir in frozen peas. Garnish with chives and serve over Smashed Red Potatoes.

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See how it’s done

Chef’s Tips: 

Chef’s Authentic Flavor: Use a good quality Belgian beer for this stew.  As the alcohol cooks off, the true flavor of the beer will intensify.  Avoid using any sort of “cooking beer” or “cooking wine” as these tend to be mostly salt and lacking in deep flavor.  If you’re avoiding alcohol, simply swap out the beer for a teaspoon of Vegan Worcestershire.  This condiment adds complex, rich flavors.

Nutrition Facts

Amount Per Serving (1/4 recipe)
Calories 119.18
Calories From Fat (3%) 3.93
% Daily Value

  • Total Fat 0.47g <1%
  • Saturated Fat 0.1g <1%
  • Omega-3 Fatty Acids g
  • Omega-6 Fatty Acids g
  • Cholesterol 0mg 0%
  • Sodium 106.89mg 4%
  • Potassium 586.77mg 17%
  • Total Carbohydrates 19.68g 7%
  • Fiber 3.72g 15%
  • Sugar 5.86g
  • Protein 4.47g 9%
  • Calcium 5.35mg <1%
  • Iron 39.38mg 219%
  • Vitamin A 2985.7IU 60%
  • Vitamin C 0.15mg <1%

Shopping List

  • Not-Beef + Not-Chick’n + Garden Veggie Edward & Sons Bouillon Cubes, Variety Set [1 of Each]
  • Arrowhead Mills Organic Gluten-Free Brown Rice Flour, 24 oz.
  • Thyme Herb – 8 Ounces – Dried Spanish Thyme Extra Fancy by Denver Spice




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