Copycat Dinty Moore Beef Stew (Homemade & Hearty)

Dinty Moore beef stew is a nostalgic comfort food classic, and this homemade copycat captures everything people love about it: tender beef, hearty potatoes and carrots, and a rich, savory gravy. Made from scratch, it tastes even better than the can and fills your kitchen with a cozy aroma.

This dinty moore beef stew recipe is an independent, from-scratch version inspired by the pantry favorite, not the brand’s exact formula. Below you will find the ingredients, step-by-step instructions, and easy ways to make it in a slow cooker or freeze it for later.

What Is Dinty Moore Beef Stew?

Dinty Moore is a long-loved canned beef stew known for its chunky beef, potatoes, and carrots in a thick brown gravy. This homemade version recreates that same comforting flavor with fresh ingredients, giving you a heartier, richer bowl without the can. It is the kind of stick-to-your-ribs dinner that is perfect on a cold night.

Why You’ll Love This Copycat

• Better than the can. Fresh beef and vegetables in a rich, savory gravy.
• Simple pantry ingredients. Nothing fancy, just hearty comfort food.
• Make-ahead friendly. It tastes even better the next day and freezes well.
• Slow cooker option. Set it and forget it for a hands-off dinner.

Ingredients You’ll Need

• Beef chuck. Cut into cubes, it turns meltingly tender as it simmers.
• Potatoes and carrots. The classic hearty vegetables.
• Onion, celery, and garlic. The savory aromatic base.
• Beef broth and tomato paste. For a deep, rich gravy.
• Flour and cornstarch. To coat the beef and thicken the stew.
• Thyme and bay leaf. Warm, earthy seasoning.

How to Make Dinty Moore Beef Stew

1. Toss the beef cubes with flour, salt, and pepper until coated.
2. Sear the beef in hot oil in batches until browned all over, cooking to a safe internal temperature of 145 degrees F, then set aside. You can confirm doneness against the USDA safe minimum internal temperature chart.
3. Saute the onion, carrots, and celery, then add the garlic and tomato paste.
4. Pour in the broth with thyme and a bay leaf, return the beef, and simmer covered for about an hour until tender.
5. Add the potatoes and cook 30 minutes more, then thicken with a cornstarch slurry and serve hot.

Tips for the Best Beef Stew

• Sear the beef well, since the browned bits build deep flavor.
• Simmer low and slow so the beef turns fork tender.
• Add the potatoes later so they hold their shape instead of falling apart.
• Thicken at the end for that signature thick, hearty gravy.

Variations to Try

• Slow cooker. Add everything but the cornstarch and cook on low for 7 to 8 hours.
• Extra veggies. Stir in peas, mushrooms, or green beans.
• Thicker gravy. Add more cornstarch slurry for a stew you can eat with a fork.
• Pot pie. Spoon leftovers under a puff pastry lid for an easy pot pie.

Storage and Freezing

Store leftovers in a sealed container in the fridge for up to 4 days, and the flavor only gets better. To freeze, cool it completely and store for up to 3 months, then thaw overnight and reheat gently on the stove. For more cozy beef dinners, try our pepper steak, steak pasta, or chipotle steak.

Is Dinty Moore Beef Stew Healthy?

This homemade version is more wholesome than the canned stew, since you control the salt and use fresh beef and vegetables. A serving offers protein from the beef along with fiber and vitamins from the potatoes and carrots. To make it gluten free, swap the flour for a gluten-free blend and use cornstarch to thicken.

Dinty Moore Beef Stew Recipe

Copycat Dinty Moore Beef Stew

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb beef chuck cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 1 onion diced
• 3 carrots sliced
• 3 potatoes peeled and cubed
• 2 stalks celery sliced
• 3 cloves garlic minced
• 6 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp cornstarch for thickening

Method

 

1. Toss the beef cubes with the flour, salt, and pepper until coated.
2. Sear the beef in the hot oil in batches until browned on all sides, then remove and set aside.
3. Saute the onion, carrots, and celery until softened, then add the garlic and tomato paste for 1 minute.
4. Pour in the beef broth and soy sauce, add the thyme and bay leaf, and return the beef. Simmer covered for about 1 hour until the beef is tender.
5. Add the potatoes and cook 30 minutes more, until everything is fork tender. Stir in a cornstarch slurry to thicken, discard the bay leaf, and serve.

Notes

This is a homemade copycat inspired by the classic canned stew, made thicker and heartier with fresh beef and vegetables. It works in a slow cooker on low for 7 to 8 hours, and it freezes well for up to 3 months.

Frequently Asked Questions