Recipes using Canned Beef Stew

Recipes using Canned Beef Stew

You might think of having a beef stew after a long day at work. After sledding all day, you need a fast dinner. So it has to be a quick stew. You might wonder how you could even think of having beef stew, whereas it takes hours to make it.

Also, you might even have to use the crockpot. However, you can get you nice and fresh beef stew from canned beef. Better if you have canned ones at home. At this time, your efficiency will talk for itself. It is easy and so productive. It will never be that easy to fix dinner.

Usually, I use a pint of my canned beef. Just pull it out of the jar, dice it, chop it. So without any delay, let’s jump into some recipes using canned beef stew.

Quick Beef Stew

I bought large canned chunks as my homemade was finished by the previous month; however, you still got to cut it into smaller pieces. I also have frozen corn and peas, and I will peel some potatoes and onions and dice them up.

For an extra touch, I shredded some carrots. For seasoning, I would prefer to use a touch of McCormick Brown Gravy combine. Don’t forget the broth from the canned beef stew; however, this broth will bring the stew into more thickness. This gravy broth goes so well with the tomato flavors if you desire to add so and provides your broth an excellent vibrant look.

I usually add either spaghetti sauce or tomato paste. If you got homemade tomato paste, Kudos! Let’s get into this recipe for canned beef.


  • 20 oz canned beef stew
  • 1/4 cup of all-purpose flour
  • 3 tbsp of unsalted butter
  • 6 tbsp of olive oil
  • freshly grounded black pepper
  • 1 cup of chunked potatoes
  • 3/4 cup of chunked carrots
  • 1/2 cup of beer of your choice
  • 1/2 cup of chunked red onions
  • 1 tbsp of Italian seasoning
  • 1/2 cup of frozen peas
  • 1/4 cup of Worcestershire sauce
  • 4 cups of beef broth
  • 3 tbsp of tomato paste, homemade preferred
  • 1/4 cup of parmesan cheese
  • salt to taste
  • cooking spray

Methods of Preparing Step by Step:

Step 1:

Start with heating the pot. Pour 2 tbsp oil under moderate heat. Add 3 tbsp of unsalted butter. Soften the butter.

Step 2:

Add 1/4 cup of all-purpose flour. Mix it well and roast till it turns brown. It will take around 5 minutes.

Step 3:

Now, add 3 tbsp of tomato paste. I always prefer using homemade over store-bought. Roast the mixture.

Step 4:

Add 1/2 cup beer of your choice to deglaze the mixture. Turn the heat to high settings and reduce the mixture.

Step 5:

Add 4 cups of beef broth and 1/4 cup of Worcestershire sauce, and continue to simmer for around 40 minutes till the mixture reduces to half. The flavor will intensify at this moment. 

Step 6:

Let the mixture simmer while you preheat the oven to 360F and grease the tray with cooking spray.

Step 7:

Take a bowl. Add 1 cup of chunked potatoes, 3/4 cup of chunked carrots, 3 tbsp of olive oil, 1 tbsp of Italian seasoning, a pinch of salt, and toss to combine well.

Now, take another bowl and add 1/2 cup of chunked onions and do the same procedure.

Step 8:

Transfer potatoes and carrots, and onions into a separate tray and put into the oven for 25 minutes or till the veggies are tender. Remember, the onion will roast faster than the others.

Do keep a close eye on it. Done? Put the trays off the oven, drain the excess oil, and set aside.

Step 9:

Let’s get back to the simmering pot. Add 20 oz of best canned stew, 1/4 cup of parmesan cheese, 1/2 cup of frozen peas into the pot. Continue the cooking until the mixture is slightly thickened.

Step 10:

Add the roasted veggies into the pot. Give it a good mixture. Season with pepper and salt to taste. Put it off the stove.

Serve the stew hot. It goes really well with mashed potatoes. Get some bread also if you can. Enjoy with canned beef recipes!

Japanese Beef Stew

This beef stew recipe is one of the best recipes for canned beef with juices. You will know this recipe is Japanese when you will be cutting corners and edges from the carrots and potatoes.

The rounded corners of the veggies give an additional guarantee of even change of state. Without any further delay, let’s jump into this exclusive canned beef recipe.


  • 16 oz can of beef stew
  • 2 tbsp of olive oil
  • 1 cup of beef broth
  • 1/2 cup of sake
  • 1 bunch of scallions
  • 2 tbsp of brown sugar
  • 1 lb of small potatoes
  • 1 lb of carrots
  • 3 tbsp of soy sauce

Methods of Preparing Step by Step:

Step 1:

Start with heating the oil in a heavy pot. Add the 16 oz can of beef stew, 1 cup of beef broth, 1/2 cup of sake. Cover it with a lid.

Step 2:

Trim the white part of the scallion and dice the green parts. Add these into the pot and simmer. Remove the foam and turn the stew occasionally. Wait till the beef simmer for 90 minutes or less. Add 2 tbsp of brown sugar and simmer for 15 minutes more.

Step 3:

Prepare the vegetables while the stew is on simmer. Peel the potatoes and half them into ovals. Cut the carrots lengthwise and trim the corner to round the edges. Steam the veggies over boiling water for 7-10 minutes until tender.

Step 3:

Add the boiled veggies to the stew and occasionally stir for 5 minutes. Add 3 tbsp of soy sauce and bring it to boil. Put the pot off the stove.

Serve hot in small bowls. Sprinkle with some greens of scallions if available. Enjoy!


That’s all for canned beef stew, folks. Enjoy these stews hot and nice with your family to get the most out of it and also learn how to can beef stew. Kudos!

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