Dinty Moore Beef Stew Recipe (Copycat)
Ingredients
Directions / Instructions
Why You'll Love This Dinty Moore Beef Stew Recipe
Dinty Moore Beef Stew has been a pantry favorite for generations thanks to its hearty chunks of beef, tender vegetables, and rich brown gravy. This homemade copycat version captures the same comforting flavors while using fresh ingredients and slow-cooked beef for even better taste.
Whether you're serving it on a cold winter evening or meal-prepping for the week, this stew is filling, satisfying, and even better the next day. Pair it with crusty bread or buttery biscuits for the ultimate comfort meal.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, peeled and cubed
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Brown the Beef
Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. Remove and set aside.
2. Sauté the Aromatics
In the same pot, cook the onion for about 4 minutes until softened. Add the garlic and cook for another minute.
3. Build the Broth
Stir in the tomato paste, Worcestershire sauce, thyme, paprika, salt, pepper, and beef broth. Return the browned beef to the pot.
4. Simmer
Cover and simmer over low heat for 1½ hours, stirring occasionally, until the beef becomes tender.
5. Add the Vegetables
Add the potatoes, carrots, and celery. Continue cooking for another 30 to 40 minutes until the vegetables are tender.
6. Finish the Stew
Stir in the peas during the final 5 minutes of cooking. Mix the cornstarch with cold water to create a slurry, then stir it into the stew. Simmer for 2 to 3 minutes until the gravy thickens.
7. Serve
Garnish with chopped parsley and serve hot with crusty bread, biscuits, or mashed potatoes.
Expert Tips
Use well-marbled chuck roast for the most tender results. Brown the beef thoroughly to develop deeper flavor, and avoid boiling the stew once it begins simmering. Slow cooking ensures fork-tender beef and rich gravy.
Storage
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Serving Suggestions
Serve with crusty bread, cornbread, dinner rolls, mashed potatoes, buttered noodles, rice, biscuits, or a simple green salad. A sprinkle of fresh parsley adds a bright finishing touch.
Recipe Variations
Add mushrooms for extra umami flavor, swap peas for green beans, include pearl onions, or stir in a splash of red wine while simmering. For a slow cooker version, cook on low for 8 hours or high for 4 to 5 hours before thickening the gravy.
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