ALL NATURAL Beef Stew Seasoning Mix. It tastes so much better than the packets and you get to control the flavors and the sodium. I bet you already have all the spices in your pantry! Mix up a jar and it will be ready to go anytime you want to make a big pot of stew!
I know I’m sooooooorta pushing the limits of winter here with beef stew seasoning mix. I have a beef stew recipe coming too–oh well, I’ve never claimed to be a perfect blogger. I make what sounds good! Plus, one of my readers sent me an email requesting this recipe. My taco seasoning recipe has been so popular and I don’t blame people for wanting to eat real food instead of some chemical mixture packed with sodium to make it taste semi-decent.
I gladly accepted the challenge of making an all-natural beef stew seasoning that would add great flavor to stew but still allow you to control the amount of sodium and spices. I absolutely love the way this turned out.
Updated: Check out stew I made with it.
What is in Beef Stew Seasoning Mix?
- Flour – it helps the stew thicken!
- Oregano
- Basil
- Rosemary
- Parsley
- Paprika
- Cayenne Pepper
- Celery Seed
- Onion Powder
- Salt and Pepper
These spices and herbs together make the most flavorful beef stew – you’ll be ditching the packets in no time! It works on the stovetop or in a slow cooker recipe.
As a side note, if you’re not a huge fan of pepper, make sure to read the comments! Some people find this to be too peppery. You’re only using 2-3 tablespoons of the mixture per 1 pound of stew meat and you want it to be well seasoned, so I obviously think it’s great the way it’s written! But you can always add more pepper at the end, so if you’re unsure, start with a smaller amount.
If you’re loving this spice mixture, make sure to check out my Herbes de Provence, pumpkin pie spice mix, homemade ranch seasoning mix, and homemade mild curry seasoning. Or you can find them all in one place in this post about homemade spice blends!
Beef Stew Seasoning Mix
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons black pepper (see note)
- 2 tablespoons paprika
- 1 tablespoon celery seed
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon salt
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon cayenne pepper
Instructions
- Mix all ingredients together. When making stew, use 2 to 3 tablespoons of this mixture per pound of stew meat. Toss meat in the mixture before browning the meat.
Notes
- If you don’t like pepper or are sensitive to it, scale back on the amount to 1 tablespoon or less. Remember you can always add more later!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Great recipe, I make it frequently for my daughter and she loves it. Thank you :)
So glad you like it – thank you for leaving a review!
Thank you.I have been cooking my meat using different types of soups which were not making my meet nice and have been wondering why when I buy beef stew elsewhere it was different from mine but now with these recipes I’m sure I’ll get way I have been craving for
I hope you love it!
the seasoning mix MADE my stew, although I leave out the flour…more like soup but the flavor was on point. gave my food dollar a nice stretch.
I’m so glad to hear it! Thank you for leaving a review!
Absolutely love this recipe. Brought out flavors I never had before in a beef stew. Fair to say I will never buy another beef stew packet. Thank you for this recipe and I highly recommend.
Thank you so much for the review! I’m glad you like it.
I made the mix in a hurry to get stew going . Thinking to many things. I was thinking it looked like a lot for a stew put it in the pot then read the what to do at the bottom. . I dumped it out reserving an amount of liquid to a point that looked reasonable for stew. . They say a chef doesn’t go to chef school to learn a signature dish. But to make dish palatable for customer to avoid shrink. Fixing cooks like me mistakes. My knife and mixing spoons are doing the walk of shame.
Sounds like you may have salvaged it?
I thought this was very good. In the past I’ve usually used one, or two, of those premade beef stew packets from the grocery store. Not anymore. I doubled most of the recipe and here are the adjustments I made. 1) I did not double the flour, 2) instead of doubling the salt I only used 1.5 teaspoons of kosher salt, 3) Only put in 1/4 tsp of the cayenne. Next time I’ll put in the 1/2 tsp. The taste was really good. Used it to coat 4#’s of Chuck Roast for stew. I think if the seasonings hadn’t been doubled it might have been too bland.
Thank you for taking the time to leave a review!
Do you think this would work well with a venison roast?
For sure!
This recipe is just what I was looking for. Thank you! I added garlic powder to the mix because, well, garlic. Otherwise followed it exactly. Scrumptious!
I’m so glad you liked it! And I’m with you on the garlic. ;)
How long of a shelf life does this seasoning have? Will it last longer if refrigerated?
I don’t refrigerate it, but I suppose it might last longer if you did. It has the same shelf life as your flour and spices, so depending on the age of those ingredients, it will likely keep for up to 12 months if you keep it in a cool, dry place.