If you love a hearty beef stew, rich in seasonings and flavor, this simple all natural homemade beef stew seasoning mix recipe is for you! An enticing combination of spices and seasonings brings out the flavor of even the cheapest cuts of beef, stretching your food budget to the max.
This hearty stew seasoning mix is perfect for use with venison or other game meats (emu, moose, venison) as well.
This all natural beef stew seasoning mix has been used in my family for more than three decades. The flavor is more robust than the store bought packets, contains less sodium and omits sugar completely.
Beef Stew Seasoning Mix
You’ll Need:
1 cup Instant Flour (Wondra)
2 teaspoons Oregano
1 tablespoon basil
2 tablespoons + 1 tsp salt
1 1/2 Teaspoons black pepper
2 tablespoons + 1 tsp Garlic Powder
2 tablespoons + 1 tsp Paprika
1/2 teaspoon cayenne pepper
1 Tbs Celery Seed
2 tablespoons + 1 tsp Onion Powder
1 tsp. rosemary
- Measure all of the ingredients into a medium bowl, mixing very well.
- Pour into a jar, cover & add a label with directions for use.
- To use: add 2-3 Tablespoons of Beef Stew seasoning mix per pound of meat used in the recipe.
Scroll to bottom for Beef Stew Recipe Using this Seasoning Mix
What is Instant Flour?
Instant flour is a type of flour that dissolves very quickly in either hot or cold water and is wonderful for lump free sauces, gravies, stews, etc. If you don’t have access to instant flour, you can substitute it with regular all-purpose flour if you’d like.
Beef Stew Seasoning McCormick Style
If you love the flavor of McCormick beef stew seasoning you’ll want to add 1 teaspoon of thyme and 1 tablespoon of sugar to the above mixture to replicate the flavor of beef stew with McCormick seasoning packets. This stew seasoning mix is perfect for tough cuts of beef, venison or other red game meats. 
Hearty Beef Stew Recipe Using Homemade Beef Stew Seasoning Mix
This can be prepared the night before, (which is usually what I do!). Wash all of the vegetables well. Cut the potatoes into medium size chunks, I don’t peel them first, but be sure to remove any “eyes” from them. You can add other veggies if you prefer, such as fresh green beans, corn kernels or peas, during the last 30 minutes of cooking.
You’ll Need:
2 lbs of Beef, cut into chunks (about 1″)
1 pound carrots, washed, peeled and sliced
4-5 medium Russett potatoes, washed
3 stalks of celery, washed
1 large onion, cut into chunks
8 cups Beef Stock (or 6 tsp beef Bouillon & 8 c. water)
6 Tbs Beef Stew Seasoning Mix
2 c. water
- Combine the seasoning mix with 6 cups of the beef stock, stirring well.
- Transfer the stew meat and onion into the crockpot, pour the seasoned broth over them.
- Cover and cook on high for 3 hours.
- Add the vegetables and the remaining two cups of broth to cover. If needed, add up to 2 c. more water.
- Cover and cook an additional 4 hours.
Beef Stew Seasoning Mix
Equipment
Ingredients
- 1 cup Wondra Instant Flour or All purpose flour
- 2 teaspoons Oregano
- 1 tablespoon dried basil leaves
- 7 teaspoons salt
- 1 ½ Teaspoons black pepper
- 7 teaspoons Garlic Powder
- 7 teaspoons Paprika
- ½ teaspoon cayenne pepper
- 1 Tablespoon Celery Seed
- 7 teaspoons Onion Powder
- 1 teaspoon rosemary
Instructions
- Measure all of the ingredients into a medium bowl, mixing very well.
- Transfer the mixture into a jar or other covered container. Add a label with directions for use.
To Use:
- Add 2-3 Tablespoons of Beef Stew seasoning mix per pound of meat used in the recipe.
Notes
Beef Stew from Seasoning Mix
2 lbs of Beef, cut into chunks (about 1″) 1 pound carrots, washed, peeled and sliced 4-5 medium Russett potatoes, washed 3 stalks of celery, washed 1 large onion, cut into chunks 8 cups Beef Stock (or 6 tsp beef Bouillon and 8 cups of water) 6 Tbs Beef Stew Seasoning Mix 2 c. water- Combine the seasoning mix with 6 cups of the beef stock, stirring well.
- Transfer the stew meat and onion into the crockpot, pour the seasoned broth over them.
- Cover and cook on high for 3 hours.
- Add the vegetables and the remaining two cups of broth to cover. If needed, add up to 2 c. more water.
- Cover and cook an additional 4 hours.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
do you use all of this for a pot of stew or is there another measurement that i should use?
To use: add 2-3 Tbs of seasoning per pound of meat used.
way to much pepper in this. it was so spicy the kids wouldnt eat it. had to drain most of the broth and ad water,and was still spicy
i just saw this..thank you for sharing this one.
those mc cormick seasonings packs are just so expensive! this is perfect.
i’ve gotta get this printed off and show it to my mil. she’ll love it too!
:lets-eat:
can this be done as well using the stove?
would this recipe work without the wondra?
Instant flour is a type of flour that dissolves very quickly in either hot Or cold water and is wonderful for Lump free sauces, gravies, stews, etc. You can use regular all purpose flour in place of instant flour if you’d like.
See instructions above
Never heard of this Wondra, can it be bought any where? Or have to be a specialized store?
Wondra is in the same aisle as flour. It comes in a round container.
I will leave out the cayenne and use less black pepper next time. It’s really good but too spicy for my mom
Beef stew gets more tender the longer it cooks. When you cook steaks over direct, intense heat, they become more dry and firm the longer they cook. However, meat that is boiled or stewed adds moisture to the food rather than losing it to direct heat. As a result, the meat becomes more tender, and the more time you spend cooking it, the softer it becomes.
I love beef stew and this recipe looks delicious. I’ve never made it before, but after reading the ingredients and instructions, I think I can give it a try!
Could I use this recipe for pressure canning by leaving the veggies raw and just browning the meat?
Probably not; Pressure canning various herbs alters their flavors, for example, sage takes on a very sour, tart flavor when canned. This recipe has not been tested with a pressure cooker. It would be best to make this mix as it was intended and then later add it to a jar of pressure canned beef/veggies if you prefer.
Pressure Canned Beef Stew
4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 10-12 medium)
8 cups sliced carrots (about 8 large)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 2 large)
1-1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper
Water
7 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
Trial Size Half Recipe
2 to 2-1/2 lb beef stew meat, cut into 1 1/2-inch cubes
1-1/2 tsp vegetable oil
6 cups cubed and peeled potatoes (about 4 large)
4 cups sliced carrots (about 4 Large)
1-1/2 cups chopped celery (about 3 stalks)
1-1/2 cups chopped onion (about 1 large)
3/4 tsp salt
1/2 tsp thyme
1/4 tsp pepper
Water
3 Ball® (32 oz) quart or 7 (16 oz) pint glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
In a large saucepan, brown the meat in oil. Then add vegetables and seasonings to the browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Place band on jar and adjust until fingertip tight.
Pressure can the filled jars at 10 pounds pressure for one hour and 15 minutes for pints and one hour and 30 minutes for quarts, adjusting for altitude.
Then turn off the heat and cool the canner to zero pressure. Once the pressure has dropped, wait 5 minutes, then open the lid. With the lid open, Wait 10 more minutes, then remove the jars from the canner.
Remove jars and cool. After 24 hours, inspect lids for seal. The lid should not move up and down when pressed.
I plan to pressure can some stew. If I left out the Wonder and oregano how much of the other ingredients should I use when browning each pound of meat before canning?