Dinty Moore Beef Stew Recipe
This classic, hearty Dinty Moore Beef Stew recipe is the ultimate comfort food, with fall-apart tender beef, carrots, potatoes and peas simmered in a rich savory gravy. Learn how to make authentic Dinty Moore Stew with our simple ingredient list, easy to follow step-by-step instructions, cooking tips.
Ingredients
- 2 lbs beef stew meat cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 onion diced
- 3 carrots peeled and sliced
- 3 stalks celery diced
- 3 potatoes peeled and cubed
- 1 cup frozen peas
- 3 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup parsley chopped
Instructions
- Pat the beef cubes dry and toss them in the flour until evenly coated. Shake off any excess flour.
- In a large pot or dutch oven, heat the olive oil over medium-high heat. Working in batches if needed, add the beef cubes and brown on all sides, about 2-3 minutes per side. Remove beef to a plate when browned.
- Add the onions, carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally, until starting to soften.
- Pour in the beef broth and add the bay leaf, thyme, and pepper. Stir and scrape any browned bits from the bottom of the pot.
- Return the beef and any accumulated juices to the pot. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 1 1/2 hours.
- Stir in the frozen peas and cook 30 minutes more.
- Remove bay leaf. Taste and adjust seasonings as needed.
- Serve hot topped with chopped parsley. Enjoy with crusty bread!
Notes
Here are some tasty recipe variations to give your Dinty Moore Beef Stew a delicious twist:
- Use different veggies - Try using parsnips, turnips, sweet potatoes, or green beans instead of carrots, potatoes, and peas.
- Add mushrooms - Sautéed mushrooms lend an earthy, meaty flavor. Use button, cremini, or portobello.
- Stew on the stove - For thicker gravy, make it entirely on the stovetop instead of the slow cooker.
- Use red wine - For a rich depth of flavor, replace 1⁄2 cup of the broth with red wine.
- Include bacon - Cook chopped bacon until crisp and sprinkle on top for smokiness.
- Make it spicy - Add dried red pepper flakes, hot paprika or cayenne pepper for some heat.
- Fresh herbs - Stir in some chopped fresh thyme, rosemary, oregano or parsley near the end.
- Barley instead of potatoes - Cook pearl barley in the stew for a nutty, hearty alternative.
- Beef up the flavor - Use a bone-in chuck roast or short ribs for more beefiness.
- Tomato paste - Stir in a tablespoon or two of tomato paste while browning the beef to amp up the umami.
