Dinty Moore Beef Stew Recipe
This homemade Dinty Moore Beef Stew is hearty, savory, and better than the can. Tender beef, potatoes, carrots, and a rich gravy, with pro tips inside.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small bowl
- Ladle
Ingredients
For the beef:
- 2 lbs 900g beef chuck, cut into 1 to 1½-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or neutral oil
For the gravy base:
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 4 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp black pepper
- Salt to taste
For the vegetables:
- 3 large Yukon Gold potatoes peeled and cut into chunks
- 3 medium carrots peeled and sliced thick
- 1 cup frozen peas optional
For thickening:
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Prepare the beef. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the oil. Heat the oil in a large Dutch oven over medium-high heat until shimmering.
- Brown the beef. Add the beef in a single layer, in batches if needed, and sear for 2 to 3 minutes per side until deeply browned. Transfer to a plate.
- Cook the onion and garlic. Reduce heat to medium, add the diced onion, and cook for 5 minutes until softened. Add the garlic and cook 1 more minute until fragrant.
- Add the tomato paste. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens.
- Return the beef to the pot. Add the beef and any juices back to the pot, then pour in the beef stock, scraping the bottom to lift the browned bits.
- Add the seasonings. Stir in the Worcestershire sauce, soy sauce, thyme, bay leaf, and pepper. Taste and adjust salt.
- Simmer the stew. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally.
- Add the vegetables. Stir in the potatoes and carrots, then simmer for 30 more minutes until tender.
- Thicken the stew. Whisk the cornstarch with cold water and stir into the stew. Simmer for 2 to 3 minutes until thickened.
- Final simmer. Add the frozen peas if using and simmer 2 to 3 more minutes. Remove the bay leaf and adjust seasoning.
- Serve warm. Ladle into deep bowls and serve hot with crusty bread or biscuits.
Notes
- Pat the beef dry before browning, since wet meat steams instead of searing.
- Brown the beef in batches without crowding the pan, for a proper deep crust on every piece.
- Cook the tomato paste until it darkens, which deepens the gravy and removes any raw, tinny taste.
- Simmer low and slow rather than boiling hard, since gentle heat is what turns tough chuck meltingly tender.
- Add the potatoes and carrots in the second half of the cook so they stay tender and intact rather than mushy.