Century-old Hormel Foods' Dinty Moore beef stew is a famous brand of canned meat. It has been around for many decades and earned a reputation for being a very convenient comfort food.
With beef chunks, potatoes, carrots, and gravy as the essential ingredients, Dinty Moore is quite the classical American stew. People love it for its creamy texture and rich taste. And when you have a can of Dinty Moore beef stew at home, you are minutes away from a packed lunch or dinner.
With our Dinty Moore beef stew recipe, you can create this comfort at home. We admit it can't compete with a ready-to-heat stew, but on the other hand, you can have the taste and satisfaction of cooking a delicious meal from scratch. The homemade version also allows you to customize the recipe and personalize the flavors. The recipe provides substitutions, variations, and tips for that.
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Ingredients
1. Base
- Beef chuck — 1 ½ pounds, 1-inch sized cubes, slightly marbled
- Vegetable oil — 2 tbsp.
- Onion — 1 pc., large, finely chopped
- Garlic — 3 cloves, minced
- Beef broth — 2 cups
- Water — 2 cups, room temperature + ½ cup extra if needed
- Mushroom gravy — 1 tbsp.
- Brown sugar — 1 tbsp.
- Potatoes — 2 pcs., Yukon gold, medium-sized, chopped into cubes
- Carrots — 2 pcs., medium-sized, chopped into cubes
- Dried thyme — 1 tsp.
- Ground black pepper — ½ tsp.
- Salt — 1 tsp.
2. For thickening
- Cornstarch — 2 tbsp.
- Water — ½ cup, room temperature.
Instructions
- Put the vegetable oil in an iron cast pot large enough to hold the ingredients, preferably with a heavy bottom. Heat the oil over medium-high heat. Add the beef chunks and sauté for a few minutes.
- When the color of the beef changes, add the onions and garlic. Sauté for a few minutes until the onions become translucent and the garlic is fragrant.
- Add the broth, water, mushroom gravy, and brown sugar to the pot, stir occasionally, and bring the mixture to a boil.
- In the meantime, prepare the thickening roux. In a small bowl, whisk cornstarch with water until there are no lumps. Add the roux to the pot and stir to incorporate it into the mixture. Cover the lid, and on low heat, cook the beef mixture for two hours.
- After the meat has cooked for two hours, then add the potatoes, carrots, thyme, black pepper, and salt to the pot. If it is too thick, add water. Cover the lid and cook for another hour on low heat.
- Check the beef for doneness. With a spoon or spatula, press onto the middle of a piece of beef. If it breaks, it's tender enough. If not, you can cook for an additional 10-15 minutes.
- When the beef becomes spoon-tender, turn off the stove, and with the lid closed, leave the stew to rest for half an hour before serving.
Substitutions
- Beef broth — If you want a lighter version, you can omit the beef broth and add the same amount of water.
- Brown sugar — Our Dinty Moore beef stew recipe has brown sugar to achieve the darker color of the canned product. Homemade versions usually are lighter in color. If you don't mind the light-colored appearance of the stew, you can leave out brown sugar. You can also replace it with 2 tbsp. of low-sodium soy sauce to add an extra layer of flavor.
Variations
- Cook it in a crock pot — Homemade Dinty Moore beef stew is suitable for slow cooking. You can put all the ingredients in the crockpot and leave it to cook on a low setting for eight hours.
Equipment
- Measuring spoons and cups
- Chopping board
- Knife and mixing spoons
- Small bowl
- Iron cast pot
- Stove
Storage
- Many people think that beef stew tastes better the next day. You can store the beef stew in the fridge for 3-4 days.
- The beef stew is suitable for freezing. Remember to cool it to room temperature before freezing. It's best to freeze in small portions because once defrosted, you must serve all of the stew.
Pro Tips
- Choosing the proper cut for the Dinty Moore beef stew recipe is essential for success. You can consult your butcher and let them prepare the best cut for you. We may also have a few suggestions. Chuck roast, bottom round roast, and brisket are good options for cooking stews. The cut should have enough marbling and connective tissue. It is essential to choose a cut that is neither too fatty nor too lean.
Dinty Moore Beef Stew Recipe
Warm your heart and plate with our Dinty Moore beef stew recipe. Indulge in rich flavors and tender beef. Try it now!
Equipment
- Knife and mixing spoons
- Small bowl
- Iron cast pot
Ingredients
- 1 ½ pounds beef chuck 1-inch sized cubes, slightly marbled
- 2 tbsp. vegetable oil
- 1 pc. large onion finely chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 2 cups water room temperature, plus ½ cup extra if needed
- 1 tbsp. mushroom gravy
- 1 tbsp. brown sugar
- 2 pcs. Yukon gold potatoes medium-sized, chopped into cubes
- 2 pcs. medium-sized carrots chopped into cubes
- 1 tsp. dried thyme
- ½ tsp. ground black pepper
- 1 tsp. salt
- 2 tbsp. cornstarch
- ½ cup water room temperature.
Instructions
- Put the vegetable oil in an iron cast pot large enough to hold the ingredients, preferably with a heavy bottom. Heat the oil over medium-high heat. Add the beef chunks and sauté for a few minutes.
- When the color of the beef changes, add the onions and garlic. Sauté for a few minutes until the onions become translucent and the garlic is fragrant.
- Add the broth, water, mushroom gravy, and brown sugar to the pot, stir occasionally, and bring the mixture to a boil.
- In the meantime, prepare the thickening roux. In a small bowl, whisk cornstarch with water until there are no lumps. Add the roux to the pot and stir to incorporate it into the mixture. Cover the lid, and on low heat, cook the beef mixture for two hours.
- After the meat has cooked for two hours, then add the potatoes, carrots, thyme, black pepper, and salt to the pot. If it is too thick, add water. Cover the lid and cook for another hour on low heat.
- Check the beef for doneness. With a spoon or spatula, press onto the middle of a piece of beef. If it breaks, it's tender enough. If not, you can cook for an additional 10-15 minutes.
- When the beef becomes spoon-tender, turn off the stove, and with the lid closed, leave the stew to rest for half an hour before serving.
Video
Notes
- Choosing the proper cut for the Dinty Moore beef stew recipe is essential for success. You can consult your butcher and let them prepare the best cut for you. We may also have a few suggestions. Chuck roast, bottom round roast, and brisket are good options for cooking stews. The cut should have enough marbling and connective tissue. It is essential to choose a cut that is neither too fatty nor too lean.
Nutrition
Nutrition Facts
Dinty Moore Beef Stew Recipe
Amount per Serving
Calories
346
% Daily Value*
Fat
22
g
34
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
94
mg
31
%
Sodium
874
mg
38
%
Potassium
533
mg
15
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
27
g
54
%
Vitamin A
125
IU
3
%
Vitamin C
1
mg
1
%
Calcium
60
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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