Dinty Moore Beef Stew Recipe
If you are looking for Dinty Moore Beef Stew recipe, you are in the right place. It is a classic American dish that is hearty and filling with its combination of appetizing ingredients. Moreover, it is the perfect comfort food to ward off a cold winter day or just for an everyday meal.
Print
Pin
Rate
Servings: 2 people
Calories: 280kcal
Equipment
- spoon
- Small bowl
Ingredients
Beef Stew Ingredients:
- 2 pounds of succulent beef stew meat
- 2 tablespoons of Worcestershire sauce for a savory kick
- 2 whole carrots sliced for sweetness
- 2 tablespoons of premium vegetable oil
- 2 bay leaves for a subtle herbal note
Vegetable Additions:
- 3 russet potatoes diced for a comforting texture
- 2 garlic cloves minced
- 1 medium onion finely chopped
Broth and Thickening Agent:
- 4 cups of rich beef stock
- Cornstarch for desired thickness
Seasoning:
- Salt and pepper precisely measured to taste
Instructions
- Chop the beef stew meat, onion, carrots, potatoes, and garlic cloves into small cubes. Heat the vegetable oil in a large pot over medium-high heat and add in the chopped onion, carrots, potatoes, and garlic.
- Cook for about 5 minutes until the vegetables become soft and fragrant. Add in the beef stew meat and cook until it is browned on all sides, about 8 minutes.
- Pour in the beef stock, Worcestershire sauce, bay leaves, salt, and pepper, and bring to a boil. Once boiling, reduce the heat to low and simmer for 45 minutes.
- Combine 1 tablespoon of cornstarch and ½ glass of water until the mixture is lump-free. Pour it into the dish to thicken up the stew. Stir continuously to mix well. Serve hot and enjoy!
Notes
- Be sure to brown the beef stew meat before adding it to the pot. This will add a lot of flavor and make it more tender.
- Make sure you season the stew with salt and pepper as needed for added flavor.
- If you want to thicken up the stew, add a tablespoon of cornstarch at the end.
- If you want to add some extra flavor, try adding in some Worcestershire sauce or red wine vinegar.