Dinty Moore-Style Beef Stew Recipe
This recipe captures the comforting, hearty flavor of Dinty Moore Beef Stew — rich chunks of beef, tender potatoes, and vegetables in a savory, thick gravy. Whether you're enhancing the canned version or making a homemade take on this classic, this stew is perfect for a quick and filling meal.
Equipment
- Medium to large saucepan or Dutch oven
- Cutting board and knife (if making from scratch)
- Wooden spoon
- Can opener (if using canned version)
- Measuring Cups and Spoons
- Optional: slow cooker or pressure cooker
Ingredients
- 1 lb beef stew meat cut into bite-sized chunks
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 medium carrots chopped
- 2 medium potatoes peeled and diced
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons flour + 2 tablespoons water to thicken
Instructions
Brown the Beef:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef chunks and cook until browned on all sides (about 5–6 minutes). Remove and set aside.
Sauté the Veggies:
- In the same pot, add onions, carrots, celery, and garlic. Cook for 4–5 minutes until softened and fragrant.
Build the Base:
- Stir in the tomato paste and cook for 1–2 minutes. Add beef broth, Worcestershire sauce, salt, pepper, and thyme. Return the browned beef to the pot.
Simmer:
- Add diced potatoes and bring the stew to a boil. Reduce heat and simmer uncovered for 35–40 minutes, or until the beef and vegetables are tender.
Thicken the Stew:
- In a small bowl, mix flour and water to form a slurry. Stir into the stew and simmer for another 5–10 minutes until the broth thickens to your liking.
Serve Hot:
- Ladle into bowls and enjoy with crusty bread or buttered rolls.
Notes
Notes & Tips
- Want it richer? Stir in a tablespoon of butter at the end.
- For more color, toss in some fresh parsley or chopped green onions before serving.
- Use beef stock instead of broth for a deeper flavor in the homemade version.
- Prefer a slow cooker? Brown the meat and add all ingredients to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.