FOOD Canned stews (Beef or other)

nehimama

Veteran Member
Does anyone here have anything to say for or against canned stews, such as Dinty Moore, or Armour Star? I've been looking at them online, but I'd trust the peeps here for realistic reviews. Thanks!

I picked up a can of the Dinty Moore stuff while at the store today. Not brave enough to try it yet.
 
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Double_A

TB Fanatic
Only ever had Dinty Moore. It is a bit salter than I would like. So I cut up a potato into small pieces into the Stew. The potato soaks up the extra salt. You could discard them if you did want them because of the salt. Personally the extra taters are just right, nicely salted for my taste.

ETA: Occasionally with Dirty Moore and always with homemade I add Green Peas
 
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TxGal

Day by day
We like Dinty Moore. DH will have his over slices of bread, I like mine over mashed potatoes. We don't have it too often now that it's warmer, but in winter we'll have it about once a week. It's a quick, tasty, hearty meal. We don't generally eat salty foods or add salt to anything but scrambled eggs, so the extra salt in the DM isn't much of a problem for us once a week.
 

Laur

Contributing Member
A couple of weeks ago I found a can of Castleberry Brunswick stew in storage that was about 7 years past expiration date. It had a bit of a metallic taste, but not bad. It was more like a chili than a stew and had both beef and chicken. I ordered a few cans so I can taste a more recently canned version.
 

WalknTrot

Veteran Member
A couple of weeks ago I found a can of Castleberry Brunswick stew in storage that was about 7 years past expiration date. It had a bit of a metallic taste, but not bad. It was more like a chili than a stew and had both beef and chicken. I ordered a few cans so I can taste a more recently canned version.
I love Castleberry's Brunswick stew when I'm too lazy to make it from scratch. Tastes VERY close to the real deal. I picked up a couple cans of their beef stew the other day, but haven't tried it yet. Have high hopes it's on par with the Brunswick.
 

hiwall

Veteran Member
I occasionally eat the Dinty Moore . It is apparently gluten-free because it does not bother me. I had one of the small cans for lunch yesterday. It is not a favorite meal but some is in our preps.
 

Millwright

Knuckle Dragger
_______________
Beef stew
This is a very basic home pressure-canned beef stew that should please most people’s tastes. It’s found in both the Ball Blue book and in the Ball / Bernardin Complete book.
Course Soup
Cuisine American
Keyword Beef
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Yield 7 litre (quart) jars
Calories 406 kcal
Ingredients
  • 4 lbs potato (diced. 3 quarts / 4 lbs. Measurements after prep. About 18 medium. )
  • 2 lbs carrots (sliced. 2 quarts / 2 lbs. Measurements after prep. About 15 small.)
  • 3 cups celery (chopped. 3 cups / 14 oz. Measurements after prep. About 6 stalks.)
  • 3 cups onion (chopped. 3 cups / 1 lb. Measurements after prep. 4 to 5 medium. )
  • 4 lbs stewing beef (4 to 5 lbs)
  • 1 tablespoon oil
  • 1 1/2 teaspoons salt (Or non-bitter, non-clouding salt sub)
  • 1 teaspoon thyme
  • 1/2 teaspoon ground black pepper
  • water (boiling)
Metric - US Customary
Instructions
  1. Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
  2. Wash, peel, wash again, then slice the carrots. Add to the large pot.
  3. Wash the celery, slice. Add to the large pot.
  4. Wash, peel, chop the onions coarsely. Add to the large pot.
  5. Cut the beef into 4 cm (1 ½ inch) cubes. Set aside.
  6. Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
  7. Add all remaining ingredients to the pot.
  8. Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
  9. Bring to a boil.
  10. Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  11. Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
  12. Leave 3 cm (1 inch) headspace.
  13. Debubble; adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  17. Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

 

WalknTrot

Veteran Member
A lot of people's aversion to products like canned stew is the consistency and flavor of the beef. Canned beef changes flavor and texture more than chicken or pork when it's canned, and for some folks, it takes some getting used to, if they ever do.

My gauge on commercial canned food is, if it tastes as good as what I have canned myself, it is acceptable, because they probably used simple, basic ingredients and it doesn't have a lot of junk in it. Canned stuff like beef stew is only going to get so good, whether it's done commercially, or at home.
 

Bubble Head

Has No Life - Lives on TB
It has been many years since I have had Dinty Moore beef stew. Use to be a staple for our weekly trips when I was a kid. Last I tried it I wasn’t as impressed. Now when we go shopping in the bulk stores the price is way to high. We decided to can our own this year. Same recipe as millwright posted but might add garlic. We have been doing canned chicken and pork with great success and even put some hamburger up. Hamburger was different but ok. Great for tacos, chili, and hash but not so much right out of the jar. I feel safer doing our own and it comes out way cheaper.

That is a good price Red Baron but no Aldi in my AO.
 

Illini Warrior

Illini Warrior
I'd be comparing it to some of the thicker soups - might want to go that direction also ...

it's an industrialized food product made in unbelievably sized vats and randomly canned - don't be trying to compare to something you put together on your range top - be willing to sacrifice accordingly ...

I personally stock BBQ sauce and steak sauce for anything like this - puts the "zip" in the meat & gravy ...
 

subnet

Boot
Does asnyone here have anything to say for or against canned stews, such as Dinty Moore, or Armour Star? I've been looking at them online, but I'd trust the peeps here for realistic reviews. Thanks!

I picked up a can of the Dinty Moore stuff while at the store today. Not brave enough to try it yet.
I keep a couple few (yes I know, didn't want to say like 10) of DM around, they are good for a quick meal.
I wish I could find the little pop-top cans of Brunswick stew they sold on Camp Lejeune while I was there though, that was good stuff or I was just hungry all the time.
 

Jeep

Veteran Member
As others have posted, we like either the Dinty Moore or Brookdale beef stew. When camping or even at home I usually add rice or instant mashed potato's and you can also add another can of roast beef to the stews to serve another person or two. As Red Baron posted the Brookdale is cheaper (Aldi's brand) and taste about the same as Dinty Moore. Get you a can along with instant rice or the boil in a bag rice and try it to see how you like it. Granted it's not as tasty as homemade, but in a pinch it's very filling.
 

SouthernBreeze

Has No Life - Lives on TB
Cary got sick off of Dinty Moore beef stew one time, and hasn't wanted it, since. He will hardly eat any type of store bought canned soups or stews. I don't like the taste of store bought, either. I just always make my own. We eat Campbell's Chicken noodle soup, ocassionaly, so I keep some of that on hand.
 

coalcracker

Veteran Member
First, I must say that I am carrying a 20 year grudge against Campbell’s Soups. It goes back to the time they changed their labels and all their recipes. They watered down everything. I actually wrote to the company complaining (as if that would ever do any good). Prior to that change, their soups were quite good. Tomato Garden was my favorite back then.

Of all the sucky brands currently available, my go to is this one:0FE216AA-7D6B-4093-8A43-2E57389EF6B9.jpeg
It has a mild spicy flavor. Not as good as the old days, but still worth eating. Some supermarkets in my AO don’t carry all the Campbell’s soup options, however. This and the Spicy Jumbalaya are often the unavailable ones.
 
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