Copycat Dinty Moore Beef Stew Recipe

Introduction

Hi there! My name is Ava Moore and I’m excited to share with you my recipe for Copycat Dinty Moore Beef Stew. As someone who enjoys cooking, I’ve experimented with different recipes and have found this one to be a winner. In this article, I’ll walk you through the steps to create a delicious, hearty stew that will leave you feeling satisfied. I hope you enjoy making it as much as I do!

Interesting Facts

• Dinty Moore Beef Stew was first introduced in 1935
• The recipe was created by a woman named Margaret Holmes
• The stew was named after a cartoon character named Dinty Moore
• The recipe has been a popular canned food item for decades

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 4 cups potatoes, peeled and diced
• 2 cups carrots, peeled and sliced
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf

Instructions

1. In a large bowl, combine the beef, flour, salt, and pepper. Toss until the beef is evenly coated.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the beef broth, potatoes, carrots, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf to the pot. Stir to combine.
5. Return the beef to the pot and bring the stew to a boil.
6. Reduce the heat to low and let the stew simmer for 1 1/2 to 2 hours, or until the beef is tender.
7. Remove the bay leaf before serving.

Expert Opinion

This recipe is a great way to enjoy the flavors of Dinty Moore Beef Stew without the added preservatives and sodium found in the canned version. The use of fresh ingredients and herbs really adds depth of flavor to the dish. – Chef John

My Experience

I’ve made this recipe several times and it always turns out delicious. I love the combination of the tender beef, hearty potatoes, and sweet carrots. The Worcestershire sauce and tomato paste add a nice tangy flavor that balances out the richness of the stew. I also appreciate the simplicity of the recipe – it doesn’t require a lot of prep work and can be left to simmer on the stove while I attend to other things. Whenever I make this stew, it always brings a sense of comfort and warmth to the meal.

FAQs

1. Can I use a different cut of beef?

Yes, you can use a different cut of beef such as stew meat or sirloin. Just make sure to adjust the cooking time accordingly as different cuts of meat require different cooking times.

2. Can I add other vegetables?

Absolutely! You can add in any vegetables you like such as celery, peas, or green beans. Just be mindful of the cooking time and adjust as necessary.

3. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply follow the same instructions but cook on low for 6-8 hours or high for 3-4 hours.

4. Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just make sure to thaw in the refrigerator before reheating.