Pantry Beef Stew Recipe
A warm, filling beef stew made entirely from pantry ingredients... no fresh meat, no seasoning packets, and ready in about 30 minutes.
Servings 4
Calories 696kcal
Cost $2.50-$3.50
Equipment
- 1 large pot
Ingredients
Main Ingredients
- 1 can of canned beef (I use a 28 oz. of Keystone canned beef)
- 1 can potatoes (drained, about 14–15 oz)
- 1 can carrots (drained, about 14–15 oz)
- 1/2 can diced tomatoes
- 2 cups water
- 2 tsp beef bouillon (adjust to taste)
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce (optional, gives depth)
- 1 tsp soy sauce (optional, adds the "umami" flavor)
- 1/2 tsp sugar (optional, softens the acidity and rounds out harsh edges)
Seasoning Blend
- 2 Tbsp dried minced onion
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary (crushed)
- 1/2 tsp black pepper
- 1/2 tsp salt (add after tasting)
Optional (Recommended)
- 2 Tbsp cornstarch + 1/4 cup water
- 2 tsp bacon grease (or 1 Tbsp butter/oil)
Instructions
- Build the base. In a large pot, combine beef, water, bouillon, tomato paste, diced tomatoes, Worcestershire sauce, soy sauce, sugar, and all seasonings. Stir until everything is combined.
- Simmer to develop flavor.Bring to a gentle simmer and cook for 15 minutes. This step allows the dried onion to soften and flavors to come together.
- Add vegetables.Add drained potatoes and carrots. Simmer for another 10-15 minutes, until just heated through.
- Thicken stew.Stir in the cornstarch and water slurry and cook for another 3-5 minutes, until lightly thickened.
- Finish and adjust.Stir in bacon grease (or butter/oil), then taste and adjust. Serve warm.
Nutrition
Calories: 696kcal | Carbohydrates: 40g | Protein: 40g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 1002mg | Potassium: 1376mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6575IU | Vitamin C: 37mg | Calcium: 114mg | Iron: 7mg
