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I think I am souped out


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I'm opposite.  Too little soup lately.  I'm down to one frozen bowl of soup or stew - Mulligan Stew - in the freezer.

I bought the stuff needed for Martha Stewart's Savory Fall Stew, Brussels sprouts, fennel, Italian Sausage, etc. that I'll make next week and will make chicken soup after that - 5 quarts of each.  That's enough for 6 big bowls of each.  I'll eat 3 or 4 and freeze 2 or 3.

I bought a couple cans of Dinty Moore Beef Stew on impulse a while back and ate one of them a week or so ago.  It was as good as I remembered!

So now I'm scanning through online recipes for copycats and will probably sear whatever initially needs to be seared or fried in a frying pan and then finish everything in the Instant Pot.  A potentially great and simple Instant Pot Beef Stew where he says he duplicates the "silky" consistency of Dinty Moore is here.

A quick search of copycat recipes shows a lot of stovetop recipes like this - I found the exact same ingredients on several sites - that look tasty and simple:


  • 2 pounds 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 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons Vegetable oil
  • Corn starch
  • Salt and pepper to taste

Another different one on YouTube notes:

COST BREAKDOWN (this will of course vary): 1 ½ pounds chuck $11.99 1 medium yellow onion (1 cup diced) $0.28 2 carrots $0.16 1 tsp black pepper $0.08 1-2 tsp salt $0.02 2 cups broth $FREE 2 cups water $FREE 3 cloves garlic $0.15 2 large Yukon gold potatoes $0.42 Thickener (2 tbs flour, 2 tbs butter) $0.24

2700 cal total $13.34

900 cal of my stew: $4.45

38oz can (900 cal) dinty moore: $4.99

Homemade active cooktime: 30 min.

Dinty Moore active cooktime: 1 min.

Of course, less sodium, no preservatives, fresher taste, etc. are the big advantages.


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