2 tablespoons per pot of stew + 1-2 bay leaves (added whole, removed before serving). One pot typically serves 6 people, using 2-3 lbs of beef. Adjust based on taste preference: (1) For milder flavor: use 1.5 tbsp. (2) For bolder flavor: use 2.5 tbsp + extra herbs. (3) For larger batches: scale proportionally (4 lbs of beef = 3 tbsp seasoning + 3 bay leaves). Pro tip: add the seasoning early in the cooking process (with the broth, after browning the beef) so the flavors have time to develop. Adding at the end gives a “powdery” raw spice taste. Total cooking time matters: longer cooks (chuck roast for 3 hours) deepen the flavor more than quick cooks (ground beef stew for 30 min). For quick cooks, you may want a touch more seasoning. Always taste before serving + adjust with extra salt if needed.

Peak flavor: 6 months. Still usable: up to 12 months. After that, you can technically still use it but the spices will have lost most of their potency, requiring you to use more for the same flavor impact. How to maximize shelf life: (1) Cool, dark storage — pantry shelf or cabinet, away from the stove. (2) Airtight container — mason jar with tight-sealing metal lid is ideal. (3) Avoid moisture — never use a wet spoon to scoop, never open the jar in a steamy kitchen, never store in the refrigerator (condensation forms). (4) Label with date — so you know when to restock. Signs your seasoning has gone past prime: faded color, weak aroma, no flavor impact when you taste a tiny pinch. Pro hack: make a small batch (half this recipe) every 3-4 months for guaranteed freshness. Don’t make a year’s supply at once.

Not for a stored seasoning mix — fresh herbs have moisture content that will spoil + mold the entire batch within days. This recipe specifically needs DRIED herbs. However, you can absolutely use fresh herbs IN ADDITION to this mix when cooking. The hybrid approach: (1) Use 2 tbsp of this dried seasoning mix (foundation). (2) Add fresh herbs in the LAST 15 minutes of cooking — fresh rosemary sprig, fresh thyme bundle, fresh parsley sprigs. This gives you the best of both worlds — deep dried-herb flavor from the seasoning + bright fresh-herb aroma from the additions. If you want fresh herbs only: use 3x the amount fresh vs dried (1 tbsp dried = 3 tbsp fresh, generally). But you’ll still need to make a “fresh seasoning blend” right before cooking each time, no make-ahead possible. Most home cooks find dried is more practical for everyday use.

YES — naturally gluten-free if you check your individual spices. All 10 spices listed are normally gluten-free. Potential cross-contamination concerns: (1) Some brands manufacture spices in shared facilities with wheat products. (2) Pre-mixed “Italian seasoning” or similar blends may contain wheat-based anti-caking agents. For strict celiac safety: (1) Buy spices labeled “Certified Gluten-Free” (Spice House, Penzeys, McCormick clearly label theirs). (2) Avoid bulk bins (cross-contamination risk). (3) Check labels: smoked paprika, garlic powder, onion powder, etc. should have ZERO ingredients beyond the spice itself + maybe an anti-caking agent (silicon dioxide is fine + gluten-free). The cornstarch listed in the optional thickener: cornstarch is naturally gluten-free, but check the brand. Argo cornstarch is certified GF. This entire mix is significantly safer for celiac eaters than store-bought packets, which OFTEN contain wheat-based fillers.

Absolutely — this is one of the biggest benefits of homemade! Adjustments: (1) Reduce salt to 1.5 tbsp instead of 3 tbsp = halves the sodium. (2) Use kosher salt (less dense than table salt, so 1 tbsp kosher = ¾ tbsp table). (3) Add umami boosters to compensate for less salt: 1 tbsp nutritional yeast, 1 tsp dried mushroom powder (pulse dried porcinis), 2 tsp tomato powder. These ingredients trick your taste buds into perceiving “saltiness” without actual sodium. (4) Use low-sodium broth when cooking your stew. Sodium math: standard mix has ~700mg sodium per 2 tbsp serving. Low-sodium version has ~350mg per 2 tbsp. Store-bought McCormick packet: 1800mg sodium per packet. You’re cutting sodium by 75% with the low-sodium homemade. For doctor-prescribed low-sodium diet: use ½ tbsp salt total + load up on smoked paprika + nutritional yeast + dried mushroom powder. Still tastes great.

Most spices have decent substitutes. Common swaps: (1) No smoked paprika? Use regular sweet paprika + ½ tsp liquid smoke OR ½ tsp chipotle powder. (2) No dry mustard powder? Skip it or substitute ½ tsp ground coriander. (3) No dried rosemary? Use dried sage + extra thyme. (4) No brown sugar? Use white sugar + ¼ tsp molasses, or maple sugar, or skip entirely. (5) No dried oregano? Use marjoram or extra thyme. (6) No fresh garlic powder? Use granulated garlic OR 1 tsp garlic salt (then reduce regular salt by 1 tsp). Substitutes that DON’T work well: (1) Fresh garlic instead of garlic powder (changes texture + spoilage). (2) Hot paprika instead of smoked (totally different flavor profile). (3) Italian seasoning instead of individual herbs (less control over flavor). The “build a kit” tip: invest in the 10 spices ONCE ($20 total at Whole Foods), and you’ll have enough for 6 batches + countless other recipes for the whole year.

Great question — they’re related but distinct. Beef stew seasoning is specifically calibrated for: (1) Long-cooking braised beef dishes where flavors need time to develop. (2) Tomato + broth-based liquid sauces. (3) Hearty root vegetables (potatoes, carrots, onions). (4) Stronger savory herbs (thyme, rosemary) that hold up to long cook times. All-purpose seasoning (like Lawry’s Seasoned Salt or Mrs. Dash) is calibrated for: (1) Quick-cook applications (sprinkled on meat right before grilling). (2) Lighter foods (chicken, fish, eggs, vegetables). (3) Brighter, lighter herbs (parsley, basil, lemon zest). (4) Surface flavor only, not depth-building. Can you use beef stew seasoning as all-purpose? Yes — it works great on burgers, steak, pot roast, meatloaf, chili, beef tacos. Can you use all-purpose seasoning for beef stew? Not really — it lacks the bold dried herbs + smoked paprika that beef stew needs for long cooks. Different tools for different jobs. Have both in your pantry.

YES — actually especially good for game meat. The bold flavor profile (smoked paprika, rosemary, mustard) helps cut through and complement the strong gamey flavors. For venison stew: use this seasoning + add 1 extra tsp juniper berries (crushed) for traditional game flavor. For elk or bison: same as venison, plus 1 tbsp red wine to the cooking liquid. For wild boar: same as base, plus 1 tsp ground caraway. For rabbit: use 1.5 tbsp (less is more on smaller meat) + add lemon zest at the end for brightness. Pro tip for game meat: marinate the meat in buttermilk overnight before cooking with this seasoning — the buttermilk tenderizes the meat AND mellows the gamey flavor. Then cook the stew with this seasoning as normal. The original Pinterest pin for this recipe was specifically for “Beef or Venison” — proves it works for both. Game meat hunters love this mix because store-bought packets are too mild for strong-flavored meats.

The base recipe makes approximately ¾ cup of seasoning mix, which equals about 6 batches at 2 tbsp per pot of stew. Each pot of stew serves 6 people = the recipe seasons 36 servings of stew total. Mathematically: 6 batches × 6 servings each = 36 servings. For perspective: store-bought packets cost $1.50 each × 6 packets = $9 total for the same amount of seasoning power. Your homemade version costs $3 = $6 savings + better flavor + zero junk. For larger families or meal preppers: double the recipe = 1.5 cups of mix = 12 batches = enough for 72 servings of stew (about a year’s worth for an average family eating stew once a month). For gift-giving: a single batch of the recipe fills two 4-oz mason jars beautifully — perfect for “one for you, one for a friend.” Make a triple batch for a holiday giving session = 6 jars of homemade gifts.

Yes, but with caveats. Option A: Mix cornstarch INTO the seasoning blend. Add 2 tbsp cornstarch to the dry mix. Each pot of stew gets thickening automatically. Pros: super convenient. Cons: cornstarch can clump when added to hot liquids, and may not provide enough thickening for a true gravy consistency. Option B: Keep cornstarch separate (recommended). Store cornstarch in your pantry as usual. When making stew: in the last 10 minutes of cooking, whisk 2 tbsp cornstarch with 3 tbsp COLD water (slurry), then stir into the simmering stew. This is the chef-approved method — no clumping, perfect gravy consistency, more control. Alternative thickeners: (1) Arrowroot — clearer + glossier result. (2) Flour — sprinkle 2 tbsp flour over the browned meat BEFORE adding liquid (classic French roux technique). (3) Xanthan gum — keto-friendly, use ¼ tsp only. (4) Just simmer longer — natural reduction. Each method has merits. Find your favorite.

For DIY holiday gift sets, batch-making is the move. The math for gift quantities: (1) 5 gifts = make 2x the recipe = 10 batches of seasoning = 10 small jars. (2) 10 gifts = make 4x the recipe = 20 batches = 20 small jars. (3) 20 gifts = make 8x recipe = 40 batches. Practical tips for big batches: (1) Use a giant mixing bowl — way easier than working in small bowls. (2) Use a whisk + your hands — combine for thorough mixing. (3) Mix in stages: combine half the spices first, then add the rest gradually. (4) Buy spices in bulk: ethnic markets, Costco, Sam’s Club, or online bulk spice retailers (Atlantic Spice Co, Spice Jungle) = 30-50% savings vs grocery store. (5) Use a funnel for filling jars cleanly. Time estimate: making 20 jars takes about 90 minutes total (including labeling). Worth a Saturday afternoon for 20 thoughtful holiday gifts that cost <$3 each. Add a recipe card to each jar with usage instructions. Instant artisan vibes.

YES — works perfectly in both. Slow cooker: add the full 2 tbsp seasoning + 1-2 bay leaves at the START of cooking. The long slow cook (6-8 hours on LOW) allows the dried herbs to fully bloom and infuse the stew. Pro tip: brown the meat in a skillet first + sprinkle seasoning ON the meat during browning. Adds depth via Maillard reaction. Instant Pot: use the same 2 tbsp seasoning + 1-2 bay leaves. Add to the broth before pressure cooking. Cook time: 35 minutes HIGH pressure for chuck roast, 8 minutes for ground beef-based stews. Natural release for tougher cuts (gives flavors more time to meld), quick release for quick stews. Critical Instant Pot tip: do NOT skip the sauté step — brown the meat + sauté onions BEFORE pressure cooking. The Maillard reaction creates flavor that pressure cooking alone cannot replicate. Both cooking methods preserve the homemade-seasoning superiority over store-bought packets. The slow cook actually intensifies the difference — store-packets taste flat after 8 hours of cooking, homemade gets deeper and richer.