Jackfruit Stew (Vegan Beef Stew)

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...

Aug 28, 2024 - 21:05

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

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.

🥣 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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Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

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

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Course Main Course

Servings 4 servings

Calories 277kcal

Ingredients

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!

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.