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Jackfruit beef stew in a pot

Jackfruit Stew

  • Author: Liz Madsen
  • Total Time: 25 minutes
  • Yield: 16 cups 1x
  • Diet: Vegan


Cozy, hearty, and flavorful, this Jackfruit Stew is a super easy and comforting meal. Packed with veggies, easy to make, and gluten-free.


Units Scale
  • 1 1/2 ish cups diced onion (about 1 medium onion)
  • 5-6 cloves garlic, minced (or however much you like)
  • 6 cups young green jackfruit (see note 1)
  • 2 large carrots, chopped how you like
  • 2 pounds potatoes, diced (or halved/quartered) baby potatoes
  • 2 teaspoons dried thyme (or about 4 teaspoons fresh thyme leaves)
  • 1 1/2 teaspoons dried oregano (or about 1 tablespoon fresh oregano leaves)
  • 2 bay leaves
  • 1/2 teaspoon smoked paprika
  • 5-6 cups vegan beef broth or vegetable broth (see note 2)
  • 2 cups grape or cherry tomatoes (see note 3)
  • 1/4 cup nutritional yeast or ground flaxseed, optional, (see note 4)


  1. Note about jackfruit: If using canned young/green jackfruit, you’ll need to squeeze out the excess liquid first. I recommend rinsing them in water (the brine can have a bitter taste), then drying them vigorously in paper or kitchen towels. Pick out any of the large seeds and discard. Then use as indicated in the recipe. DO NOT use fresh ripe jackfruit as it is sweet and not well suited for a jackfruit beef stew.
  2. Note about cooking pot: You want a very large pot--at least 4.5 quarts, but a little bigger is better, like a dutch oven. I used a 4.5 quart pot the first time I made this and it was uncomfortably full. If you don’t have a bigger pot than that I recommend halving the recipe).
  3. Saute onion: Start by sauteing onion in a large (5+ quarts) pot. If you have a good nonstick pot like an All Clad Nonstick, you don’t need oil. You can also try sauteing in broth. Either way, saute the diced onion over medium high heat for about 4 minutes or until somewhat translucent and softened.
  4. Cook garlic: Add the minced garlic and saute another minute.
  5. Add veggies and broth: Next add the carrots, potatoes, and jackfruit. Stir and add the broth and spices.
  6. Simmer: Bring everything to a boil and then reduce to a simmer for 8-10 minutes.
  7. Add tomatoes if using: Add the tomatoes and cook for 3-5 more minutes.
  8. Thicken if needed: Finally, add the nutritional yeast or ground flaxseed (optional) and add any additional salt or pepper if needed. Remove the bay leaves (and fresh thyme/oregano if you used the whole stems).
  9. Serve: Serve jackfruit stew with a nice slice of crusty bread if you like or with some sweet apples on the side--I just love a warm soup and sweet apples (not eaten together, I just feel the flavors/textures/temperatures go well together in a meal).
  10. Store: Refrigerate leftovers in an airtight container for up to 3 days--the jackfruit does tend to get a little softer. The stew will also thicken more in the fridge. You can also freeze this stew for up to 3 months in a freezer safe container.


  • Note 1: So, I used to be all about canned young/green jackfruit and I still am in some cases. But I recently tried this kind of shrink wrapped jackfruit I found online. It had good reviews so I ordered it and gave it a go. MAJOR GAMECHANGER! The main difference is that it is not submerged in water/brine so you don’t have to waste time drying and squeezing it out before use. It’s also darker (resembling meat) due to oxidation (still safe to eat), and I think it absorbs flavor better, making it perfect for a jackfruit beef stew. If you can’t get it, canned jackfruit or any other meat replacement is still fine.
  • Note 2: For this recipe I used Better Than Bouillon No Beef Broth Base. It’s delicious and beefy but vegan. If you can’t find it (I buy mine online, that’s the only place I can personally find this flavor), you could try vegan bouillon cubes or prepared vegan beef broth. You can also just use vegetable broth and it will work just fine. To get it a browner color, you could add a little reduced sodium soy sauce.
  • Note 3: I like to throw in some cherry or grape tomatoes near the end so they get a little cooked but not mushy. This addition reminds me of pot roast which is why I love it--but it’s totally optional.
  • Cook Time: 25 minutes
  • Category: Entree, Stew
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan stew, Jackfruit stew