A Step-By-Step Dinty Moore Beef Stew Recipe
Ingredients
- 1.5 pounds beef chuck cubed
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 3 potatoes peeled and diced
- 2 cups beef broth
- 1 cup water
- 1 can 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour for thickening, optional
- Chopped fresh parsley for garnish optional
Instructions
Sear The Beef
- In a big pot, warm up the olive oil over medium-high heat. Season with salt and pepper and add the cubed beef. Sear the beef until browned on all sides, then remove from the pot and set aside.
Saute The Aromatics
- Add the minced garlic and chopped onion to the same pot. Saute for 3–4 minutes, or until melted and aromatic.
Add The Vegetables
- To the pot, add the diced potatoes and cut carrots. Simmer the vegetables for an additional five minutes, or until they are slightly tender.
Combine Ingredients
- Return the seared beef to the pot. Pour in the beef broth, water, diced tomatoes (with juices), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine.
Simmer
- After bringing the stew to a boil, turn down the heat. Once the vegetables are thoroughly cooked and the beef is soft, cover and simmer for one and a half to two hours.