Recipes » Mix Recipes » Seasoning Mixes » Beef Stew Seasoning Mix

Beef Stew Seasoning Mix

fb iconpinterest iconpinterest iconlinkedin iconbuffer icon

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.
beef-stew-seasoning-mix
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

  1. Measure all of the ingredients into a medium bowl, mixing very well.
  2. Pour into a jar, cover & add a label with directions for use.
  3. 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 Mix Budget01.com

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. McCormick Beef Stew Seasoning

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

  1. Combine the seasoning mix with 6 cups of the beef stock, stirring well.
  2. Transfer the stew meat and onion into the crockpot, pour the seasoned broth over them.
  3. Cover and cook on high for 3 hours.
  4. Add the vegetables and the remaining two cups of broth to cover. If needed, add up to 2 c. more water.
  5. Cover and cook an additional 4 hours.
beef stew seasoning mix
cropped b101 header logo

Beef Stew Seasoning Mix

Budget101.com by Melissa 'Liss' Burnell
All natural hearty beef stew seasoning mix, rich in flavor, perfect on tough cuts of beef, venison or moose meat.
Add to Collection
Prep Time 5 mins
Cook Time 0 mins
0 mins
Total Time 5 mins
Course Homemade Mixes
Cuisine American
Servings 8 Batches
Calories 73 kcal

Equipment

Ingredients
  

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

This recipe yields enough to season 8-9 pounds of meat, Using 3 tablespoons of seasoning per pound, on average.
The amount may change depending on the type of meat used. For beef, we typically use 3 Tablespoons of seasoning mix. For tougher, gamier meat, such as venison, I sometimes use 4 Tablespoons of seasoning.
If you use Wondra flour, additional seasoning mix can be sprinkled into the stew later on and it will dissolve, lump free and cook to the perfect consistency.
If you've opted to use all-purpose flour, you'll want to use the correct amount of seasoning early on, as regular flour clumps when added to hot liquids.

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
  1. Combine the seasoning mix with 6 cups of the beef stock, stirring well.
  2. Transfer the stew meat and onion into the crockpot, pour the seasoned broth over them.
  3. Cover and cook on high for 3 hours.
  4. Add the vegetables and the remaining two cups of broth to cover. If needed, add up to 2 c. more water.
  5. Cover and cook an additional 4 hours.
Recipe Size Alteration Note

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.

Nutrition

Serving: 1packetCalories: 73kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2040mgPotassium: 96mgFiber: 2gSugar: 1gVitamin A: 202IUVitamin C: 6mgCalcium: 45mgIron: 2mgNet Carbs: 14g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

See More Mixes

View More Spice & Seasoning Mixes

15 thoughts on “Beef Stew Seasoning Mix”

    • 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.

      Reply
  1. 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

    Reply
  2. 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:

    Reply
    • 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

      Reply
  3. 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.

    Reply
  4. 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!

    Reply
    • 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.

      Reply
  5. 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?

    Reply

Leave a Comment

Rating