Dinty Moore Beef Stew Recipe
This Dinty Moore Beef Stew Recipe blends beef, potatoes, carrots, and broth into a thick, hearty stew that’s warm, filling, and satisfying.
Equipment
- Large heavy-bottom pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons.
- Ladle
- Mixing bowl
Ingredients
- 700 g beef chuck cut into cubes
- 2 tablespoons oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 3 potatoes cubed
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons flour optional for thickening
- 1 bay leaf
- 1/2 cup frozen peas optional
Instructions
Step 1: Brown the beef
- Heat oil in a large pot over medium-high heat. Add beef cubes in batches so they brown properly. Don’t rush this step—browning builds deep flavor for the Dinty Moore Beef Stew Recipe.
- Once browned, remove and set aside.
Step 2: Build the base
- In the same pot, add onions and cook until soft. Add garlic and cook for another minute until fragrant.
- Stir in tomato paste and let it cook slightly. This deepens the flavor and gives the stew its rich color.
Step 3: Add seasoning
- Sprinkle in paprika, thyme, salt, and pepper. Stir everything together so the spices bloom in the heat.
Step 4: Add liquid
- Pour in beef broth and Worcestershire sauce. Scrape the bottom of the pot to release all the flavorful bits.
- Return the beef to the pot and add the bay leaf.
Step 5: Simmer slowly
- Cover and let it simmer on low heat for about 1 hour. The beef should slowly become tender and soft.
Step 6: Add vegetables
- Add carrots and potatoes. Continue simmering for another 30–40 minutes until vegetables are tender and the stew thickens.
Step 7: Final touch
- If you want a thicker stew, mix flour with a little water and stir it in. Add peas at the end if using.
- Remove bay leaf before serving.
Notes
Don’t rush the browning stage—it builds the foundation of flavor.
Also, low and slow cooking is key. The longer it simmers gently, the better it tastes.
And finally, don’t over-stir once the vegetables are added. Let them hold their shape while absorbing flavor.