Soups & Stews
Recreating Lawry's Beef Stew Seasoning at home delivers that signature deep umami richness that transforms simple beef stew into restaurant-quality comfort food.
The blend of eight spices and herbs creates a complex flavor profile that's impossible to find in store-bought substitutes—this is the professional secret behind velvety stews that linger on the palate.
I've tested this exact ratio for years, and it never fails to deliver that signature Lawry's taste without the preservatives.
The beauty of making your own seasoning blend lies in its simplicity and versatility. With just eight common pantry staples measured precisely in tablespoons and teaspoons, you'll create a blend that keeps perfectly for months in an airtight container.
The key ingredients include ground beef base, onion powder, garlic powder, and a touch of black pepper—each playing a crucial role in building that signature beefy depth. This blend works equally well on roasted meats, baked potatoes, or even as a rub for steaks.
What makes this homemade version superior is the freshness factor—no artificial aftertaste, just pure umami flavor that develops as you cook. The spices are toasted together to enhance their aromatic qualities, creating a blend that's more flavorful than anything you'll find in stores.
One tablespoon of this blend contains the perfect balance of savory, slightly sweet, and peppery notes that elevate any beef dish to gourmet level.
Store your homemade seasoning in a cool, dark place for up to six months, or freeze for even longer shelf life. Use it liberally—this blend is so flavorful you'll want to sprinkle it generously over your favorite beef recipes.
The possibilities are endless: beef stews, meatloaf, roasted vegetables, or even as a finishing touch on grilled steaks. Let's get started on creating your own flavor-packed seasoning blend!
Ingredients for lawry's beef stew seasoning
Eight simple spices transform any beef dish into restaurant-quality comfort food.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef Base 🥩 | 2 tbsp | For signature umami depth |
| Onion Powder 🧅 | 1 ½ tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 ½ tbsp | Not garlic salt |
| Black Pepper 🌶️ | ½ tbsp | Freshly cracked for heat |
| Celery Salt 🌿 | ½ tbsp | For subtle herbal note |
| Ground Mustard 🌶️ | ½ tbsp | Adds tangy depth |
| Ground Coriander 🍊 | ½ tbsp | For citrusy brightness |
| Dried Thyme 🌿 | ¼ tbsp | French thyme preferred |
The ground beef base is the heart of this blend—it's what gives that signature Lawry's umami punch. Penzeys Spices sells a pre-ground beef base, but you can make your own by grinding dried beef chunks (available at Whole Foods or specialty butchers). If you're using store-bought, check the label for 'ground beef base'—avoid anything with anti-caking agents. The onion and garlic powders should be freshly ground if possible (the Trader Joe's bulk bins are perfect for this). For the thyme, French thyme has a more robust flavor than regular dried thyme—worth hunting down if you're serious about authenticity.
No beef base? Substitute with 1 tbsp each of beef bouillon powder and ground beef extract (like Bullion Cube or Better Than Bouillon). Running low on coriander? Dried parsley at half the amount works in a pinch. The mustard adds a subtle tang—if you don't have ground mustard, Dijon mustard powder is a good swap. For extra depth, toast the spices in a dry pan for 1-2 minutes before blending (this enhances their aromatic qualities). The blend is so flavorful that one tablespoon equals about 1.5 teaspoons of store-bought seasoning—use it generously!
This blend keeps for up to 6 months in an airtight container stored in a cool, dark place. For even longer shelf life, freeze it in ice cube trays—just pop out what you need. I always make a double batch: one for my pantry and one to give away. It's the perfect gift for beef lovers! The spices mellow slightly over time, so the flavor actually improves with age. Label your jar—trust me, you'll forget what it is after a few months.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this mix—just beef base, onion powder, garlic powder, black pepper, and celery salt. That’s it. No measuring cups, no fancy techniques, just dump-and-go flavor that makes even the simplest ground beef taste like it simmered for hours.
- Deep Umami Bomb: The ground beef base alone gives it that rich, savory depth, but add the garlic and onion powders? Instant hearty, comforting taste that sticks with you. It’s the kind of flavor that makes you want to lick the pan—no exaggeration.
- Game for Any Meal: Slap this on ground beef for tacos, stir it into pasta sauce, or even sprinkle it on roasted potatoes. I’ve used it for quick weeknight dinners, potlucks, and even as a last-minute BBQ rub. Versatile enough to handle anything you throw at it.
- Budget-Friendly Powerhouse: A single packet of beef base and a handful of pantry spices cost pennies but taste like a restaurant-worthy dish. Plus, it stretches ground beef further—perfect for stretching meals when you’re watching your wallet but not your taste buds.
Step-by-step instructions for Lawry's beef stew seasoning
This homemade blend delivers that signature umami-rich depth you love in classic beef stews.
Measure All Ingredients Precisely
Start by gathering all your ingredients on a clean work surface. I like to use a small mixing bowl that's just big enough to hold everything comfortably. Measure out the 2 tablespoons of ground beef base first - this is your flavor foundation. The rich umami notes from this ingredient will carry through your entire blend.
Next, measure the 1.5 tablespoons each of onion powder and garlic powder. These will provide that essential savory backbone. Use a level measuring spoon and tap it gently on the counter to remove any excess. The freshly ground versions will give you the most vibrant flavor, but don't worry if you have to use regular powdered versions - they'll still work beautifully.
Combine Dry Ingredients Thoroughly
Add the remaining ingredients to your bowl: 0.5 tablespoon each of black pepper, celery salt, ground mustard, and ground coriander, plus the 0.25 tablespoon of dried thyme. I find using a small whisk or fork works best for this - it helps break up any clumps in the spices while ensuring everything gets evenly distributed.
Give everything a good stir with a wooden spoon, then use your whisk or fork to gently fold the ingredients together. You're looking for a uniform color throughout - no more distinct piles of different spices. This blending process is crucial because it ensures each pinch of your seasoning will have consistent flavor every time you use it.
Grind for Maximum Flavor Development
Transfer your seasoning blend to a clean spice grinder or small food processor. If you don't have either, a coffee grinder works in a pinch. Pulse the ingredients together for about 10-15 seconds until everything is finely ground and completely combined. You want the texture to be powdery and consistent - this helps it dissolve evenly into your beef stew.
Here's the thing - grinding these ingredients together at the end creates a more cohesive blend. The ground beef base will help bind everything together, preventing the spices from separating in your storage container. The result should be a rich, aromatic powder that smells deeply savory with hints of thyme and mustard.
Store Properly for Long-Lasting Flavor
Transfer your freshly ground seasoning to an airtight container. I like to use a small glass jar with a tight-sealing lid - it preserves the flavors better than plastic. Store it in a cool, dark place like your pantry, where it'll stay fresh for up to 6 months. The airtight seal is crucial here because exposure to air will cause the spices to lose their potency over time.
When you're ready to use your homemade seasoning, simply shake the jar well before measuring out what you need. I find that 1 tablespoon of this blend enhances about 2 pounds of beef in a stew recipe. The rich, complex flavors will develop beautifully as your stew simmers, creating that restaurant-quality depth you're after.
Pro Tips For Making Lawry'S Beef Stew Seasoning
- TOAST THE SPICES FIRST: Heat your dry spices—onion powder, garlic powder, black pepper, and celery salt—in a dry skillet over medium-low for 30 seconds. This wakes up their flavors, cutting through the grease in the ground beef and making the whole stew taste deeper. (Yes, even if it looks like you’re just playing with your spices.)
- USE FRESH GROUND BEEF: Skip the pre-ground beef if you can—it oxidizes fast and tastes dull. Buy chuck roast, grind it yourself, or at least grab the freshest package from the butcher. The fat renders better, and the meat stays juicier when it hits the simmer. I learned this the hard way after making stew with week-old ground beef that tasted like it had been sitting in a fridge since the Reagan era.
- DON’T SKIP THE BROWN: Cook the ground beef until it’s deeply browned—think crusty edges, not just pink. This isn’t the time to rush; let it sizzle and develop that Maillard crust. If you’re impatient, you’ll end up with bland, gray meat instead of rich, savory flavor. (And yes, even if you’re making this for a crowd and want to speed things up.)
- STIR IN LIQUID GRADUALLY: When adding broth or water, start with half the amount called for, simmer until it reduces slightly, then add the rest. This keeps the stew from getting watery and gives the seasoning time to meld. I used to dump it all in at once and wonder why my stew tasted thin—now I build flavor in layers.
Troubleshooting your lawry's beef stew seasoning
Uneven Flavor Distribution
If your homemade seasoning tastes inconsistent—some bites stronger than others—it's likely because the spices weren't blended thoroughly enough. The ground beef base and thyme are particularly prone to clumping. To fix this, pulse your blend in a spice grinder for an extra 10-15 seconds until completely uniform.
For stubborn clumps, sift the mixture through a fine-mesh strainer before storing. 💡
Lack of Umami Depth
If your stew tastes flat or lacks that signature Lawry's umami punch, your ground beef base might be stale or insufficient. Replace the 2 tbsp ground beef base with 1 tbsp beef bouillon powder (like Better Than Bouillon) for an instant boost.
For extra richness, add ½ tsp soy sauce or Worcestershire sauce directly to your stew after seasoning. The umami compounds in these ingredients will bridge the gap.
Spices Separating
When your seasoning forms distinct layers in storage, it’s a sign the ingredients weren’t ground finely enough. Re-grind the entire batch in a coffee grinder for 20-30 seconds until powdery. Store it in a small glass jar with a tight seal—plastic containers let air in, causing separation.
For long-term storage, freeze the blend in ice cube trays to preserve freshness and prevent clumping.
Overpowering Heat
If your seasoning tastes too spicy, the black pepper or ground mustard may have dominated. Reduce the black pepper to ¼ tsp and the ground mustard to ¼ tsp in future batches.
For a smoother heat, add ½ tsp sugar or honey to balance the spices. Always taste your blend before using it—adjust gradually to avoid overcorrecting.
Dull or Stale Taste
Spices lose potency over time, especially if exposed to light or moisture. If your blend tastes bland, toast the spices in a dry pan over low heat for 1-2 minutes to revive their aroma.
For a quick fix, mix in ¼ tsp smoked paprika or ½ tsp garlic powder to reignite the flavors. Store your seasoning in an airtight glass container in a cool, dark place to extend its shelf life.
Clumping in Storage
Humidity is the enemy of dry spice blends. If your seasoning forms hard clumps, spread it on a baking sheet and bake at 200°F for 5 minutes to dry it out completely. To prevent future clumping, add ¼ tsp rice flour or cornstarch to absorb moisture.
Store with a silica gel packet in the container for extra protection. A small glass jar with a tight lid is your best defense against clumping. ✨
Nutrition facts
Frequently asked questions
What's the best way to store homemade beef stew seasoning?
Keep your blend fresh by storing it in an airtight glass container in a cool, dark pantry for up to 6 months. For longer storage, freeze it in ice cube trays—just pop out what you need. The key is minimizing air exposure to preserve those rich umami flavors.
Can I use this seasoning on dishes other than beef stew?
This versatile blend works beautifully on roasted potatoes, meatloaf, grilled steaks, or even baked vegetables. The umami-rich spices elevate any hearty dish. Start with 1 teaspoon per pound of food and adjust to taste.
What if I don't have ground beef base?
No problem! Replace the 2 tablespoons of ground beef base with 1 tablespoon beef bouillon powder (like Better Than Bouillon) plus ½ teaspoon soy sauce. This combo delivers the same deep savory punch. For extra richness, add ¼ teaspoon Worcestershire sauce to your final dish.
How much seasoning should I use for a standard beef stew?
For a 4-6 quart stew with 2-3 pounds of beef, use 2 tablespoons of this blend (about 1 tablespoon per pound of meat). Add it during the last 30 minutes of cooking to let the flavors meld perfectly. Taste and adjust—this blend is so flavorful you might want more!
Why does my homemade blend taste different from store-bought?
Freshly ground spices develop more complex flavors than pre-packaged blends. For closer results, toast your spices in a dry pan for 1-2 minutes before blending. Also, store-bought versions often contain anti-caking agents that can mute flavor. Your homemade blend should taste richer and more authentic over time.