Copycat Dinty Moore Beef Stew

Dinty Moore Beef Stew

You don't need to simmer a pot for eight hours to get a deep, hearty flavor. Many believe that long cook times are the only way to tenderize beef, but using a Dutch oven and a specific searing technique gets you there in under three hours.

This version gives you that nostalgic, thick consistency and savory depth you expect from the classic can, but with fresh vegetables. It's a reliable, flavor-packed meal that works for a busy Tuesday or a lazy Sunday.

Expect a rich, dark gravy and beef that pulls apart easily. It's filling, comforting, and uses a minimal set of tools to keep cleanup fast.

Ingredients and Smart Swaps

What Each Ingredient Does

The Full List

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tbsp tomato paste Why this? Adds deep color and a savory base
• 1 tbsp alcohol-free Worcestershire sauce
• 1 bay leaf
• 1 tsp dried thyme
• 3 large carrots, sliced into thick coins
• 1½ lbs Yukon Gold potatoes, cubed into 1-inch pieces
• 1 cup frozen peas
• ¼ cup all-purpose flour Why this? Creates a roux for a smooth gravy

Ingredient Substitutions

Bringing It Together

How to sear the beef

Pat the beef cubes dry with paper towels. Moisture stops the meat from browning, so getting them dry is key. Season generously with 1 tsp salt and ½ tsp black pepper.

Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef in batches. If you crowd the pan, the meat steams instead of searing. Cook until each side is deeply browned. Remove beef and set aside on a plate.

How to build the savory foundation

In the same pot, add the diced yellow onion. Sauté for 4-5 minutes until translucent. Add the minced garlic and cook for 60 seconds.

Stir in 2 tbsp tomato paste. Cook for 2 minutes until it turns a darker brick red. Sprinkle ¼ cup all-purpose flour over the onions and paste, whisking for 1 minute. This cooks out the raw flour taste and keeps the gravy smooth.

When the liquids and beef merge

Slowly pour in 4 cups beef broth. Scrape the bottom of the pot with a wooden spoon to release the browned bits. These bits hold the most flavor.

Add the seared beef and its juices, 1 tbsp alcohol-free Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 1 hour.

Adding the vegetables

Stir in the sliced carrots and cubed Yukon Gold potatoes. Cover and simmer for another 30-40 minutes. Cook until the vegetables are fork-tender and the beef reaches a safe internal temperature of 160°F (71°C).

Stir in 1 cup frozen peas during the last 5 minutes of cooking. Remove the bay leaf before serving.

Avoiding Common Pitfalls

Thickening a Runny Gravy

Avoid boiling your Dinty Moore stew for too long to thicken it, as this can overcook the vegetables. Instead, blend 1 tbsp cornstarch with 1 tbsp cold water. Whisk this slurry into the simmering stew for 2 minutes to tighten the consistency.

Fixing Tough Beef

Beef chuck contains connective tissue that requires heat to soften. If the meat remains chewy, it just needs more time. Let it simmer on low for an additional 20-30 minutes.

Stopping Mushy Carrots

Avoid cutting your carrots into thin rounds. Using thick coins helps them maintain their integrity during the 40-minute simmer, ensuring they stay firm rather than becoming a puree.

Tasty Variations

Spicy Topper

For a kick of heat, I like to swirl in a bit of Taco Bell chipotle sauce right before serving. The smoky flavor pairs well with the beef.

Root Vegetable Medley

Swap the potatoes for a mix of parsnips and rutabaga. This creates a more earthy, complex flavor profile in the dinty moore beef stew.

Cornstarch Swap

If you need this to be gluten-free, skip the flour during the sauté step. Instead, stir in a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp cold water) at the end. This gives a glossy, velvety finish to the gravy.

For this gluten-free version, also use products labelled gluten-free for the broth or stock.

Storage and Reheating

Store leftovers in a sealed container in the fridge for up to 4 days. The flavors usually improve after a night in the fridge as the spices settle.

This stew freezes well. Let it cool completely, then store in freezer-safe bags for up to 3 months. Thaw it in the fridge overnight before you plan to eat it.

To reheat, use a saucepan over medium-low heat until it is steaming hot and an instant-read thermometer reads 165°F (74°C) in the centre. I avoid the microwave because it can make the potatoes grainy. If the gravy has thickened too much, stir in a splash of beef broth to loosen it up.

Ways to Serve

While this dinty moore beef stew is delicious on its own, pairing it with crusty sourdough bread makes for the perfect dipping companion.

Alternatively, try serving it over mashed potatoes or a scoop of white rice to absorb the savory gravy. A sprinkle of freshly chopped parsley adds a nice, bright finishing touch.

Why This Method Works

Searing in Batches: Browning the beef in small portions ensures the pan stays hot, creating a deep crust for better flavor.

Timed Additions: Adding the root vegetables after the beef has simmered for one hour prevents them from breaking down into the sauce.

A Note on Searing

Browning meat doesn't actually "seal in juices," as moisture is lost regardless of the method. The crust is purely for taste, providing a rich depth that simmering alone cannot offer.