Copycat Dinty Moore Beef Stew

I grew up on Dinty Moore beef stew. I assume others did, as well, because it’s still being sold in stores nationwide. You wouldn’t think that beef stew from a can could be anything but scary, but it is surprisingly rich, hearty, and delicious.

I don’t mind food from a can or a box. I know, I’m weird, but it’s what I grew up on. My mom worked and she didn’t have time or the energy everyday to cook from scratch. So we had Hamburger Helper, canned veggies, and Dinty Moore. She did cook and made beef stew from scratch. Don’t get me wrong. She also cooked many other meals from scratch. But I know that she did what she had to do to put food on our table, and dang it, some of those Hamburger Helpers are (or were) really good!!

Okay, so this recipe is about as close to Dinty Moore as you’re gonna get. It’s so delicious and hearty and perfect.



Copycat Dinty Moore Beef Stew

2 lbs. beef stew meat

2 whole carrots, peeled and sliced

3 russet potatoes, peeled, quartered, and sliced into small wedges

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock (I like to use Better Than Bouillon base)

2 Tbsp. Worcestershire sauce

2 bay leaves

2 Tbsp. vegetable oil

Corn starch

Salt and pepper to taste


1. In a large stock pot or Dutch oven, brown meat in hot oil.
2. Add beef stock, garlic, bay leaves, onion, Worcestershire sauce, salt and pepper. Bring to a boil, and then cover and simmer 1 1/2 hours.
3. Remove bay leaves and garlic clove. Add potatoes and carrots. Cover and cook 30 to 40 minutes longer.

4. To thicken the sauce, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 3 Tbsp. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Tip: If the sauce isn’t quite thick enough, repeat step #4 until you get the desired consistency. You need to make sure to leave enough time for the corn starch to work in the sauce before adding more, however, or you could end up with a pasty mess.