Mississippi Beef Stew Recipe

If there’s one dish that wraps you up in cozy comfort and bursts with rich flavors in every bite, it has to be this Mississippi Beef Stew Recipe. Imagine tender chunks of beef, perfectly browned and simmered slowly in a tangy, savory broth brimming with pepperoncini, hearty potatoes, and sweet carrots. Every spoonful sings with a vibrant blend of spices, ranch seasoning, and just the right touch of Worcestershire sauce, making it a welcoming bowl of warmth any day of the year. Whether you’re making a family dinner or comforting friends, this stew is guaranteed to become a treasured favorite in your recipe collection.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this Mississippi Beef Stew Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s adding depth, texture, or that signature tangy punch. Let’s break down what you need to bring this dish together easily and deliciously.

• 2 pounds beef stew meat (cubed chuck roast): The star protein that turns tender and juicy after slow cooking.
• 4 tablespoons cornstarch, divided: Used to coat the beef for browning and later to thicken the stew to a luscious consistency.
• 1 teaspoon salt: Essential for seasoning and bringing out all the flavors in the dish.
• 1/4 teaspoon black pepper: Adds subtle heat and balance to the savory notes.
• 2 tablespoons olive oil: For searing the beef, locking in flavor and color.
• 1 medium white onion, diced: Adds sweetness and aromatic depth to the stew base.
• 2 teaspoons minced garlic: Provides a fragrant kick that complements the meat and veggies.
• 2 tablespoons tomato paste: Offers richness and a slight tang, enhancing the broth’s complexity.
• 4 cups beef broth: The savory liquid foundation that brings everything together.
• 1 cup pepperoncini juice: The secret weapon for that distinctive tangy twist only pepperoncinis can provide.
• 1/4 cup Worcestershire sauce: Adds umami depth and a touch of savory sweetness.
• 1 1/2 pounds red potatoes, cut into bite-sized chunks: Hearty and tender, they soak up the stew’s delicious flavors.
• 4 medium carrots, sliced: Natural sweetness that balances the tang and savory notes.
• 4 medium celery ribs, sliced: Adds subtle crunch and fresh flavor.
• 8 whole pepperoncinis: Their bold flavor enhances the stew’s signature tang and warmth.
• 2 tablespoons dry ranch seasoning: A surprising ingredient that brings a creamy herbiness to the stew.
• 1 teaspoon granulated sugar: A small pinch to balance and brighten flavors.
• 1/4 cup cold water: To mix with cornstarch for thickening the stew at the end.

How to Make Mississippi Beef Stew Recipe

Step 1: Coat the Beef

Start by dusting the cubed chuck roast with half of the cornstarch along with salt and black pepper. This coating is key to creating a beautiful crust on the beef, which locks in all the juicy flavor as it cooks.

Step 2: Sear the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef in batches, ensuring it’s not overcrowded, and brown all sides for about 5 minutes. This caramelization adds a deep, savory base that makes a big difference in the final stew.

Step 3: Sauté Onions, Garlic, and Tomato Paste

To the browned beef, stir in diced onion, minced garlic, and tomato paste. Cook for a couple of minutes until fragrant and the onion softens slightly; this layering builds flavor and richness right from the start.

Step 4: Add Broth, Pepperoncini Juice, and Worcestershire Sauce

Pour in the beef broth, pepperoncini juice, and Worcestershire sauce. Use your spoon to scrape up the browned bits from the bottom of the pot. These little treasures are flavor gold, blending into the broth and deepening the stew’s taste.

Step 5: Add Vegetables and Seasonings

Next, add the potatoes, carrots, celery, and whole pepperoncinis into the pot. Sprinkle the dry ranch seasoning and granulated sugar on top, then stir everything together. This colorful mix ensures each spoonful has a perfect balance of textures and flavors.

Step 6: Simmer the Stew

Bring the stew to a boil, then lower the heat to a gentle simmer. Cover the pot and let the flavors meld for 90 to 120 minutes, stirring occasionally. Patience here guarantees that the beef becomes fall-apart tender and the broth thickens naturally with the potatoes and seasoning.

Step 7: Thicken the Stew

Mix the remaining cornstarch with cold water until smooth. Slowly add this mixture to the stew while stirring constantly. Cook for a few more minutes on low heat as the stew thickens into a hearty, velvety masterpiece, perfect for ladling onto your plate.

Step 8: Season and Serve

Give the stew a final taste, adjusting salt and pepper to your preference. Now it’s ready to serve hot, offering a bowl full of warmth, flavor, and love.

How to Serve Mississippi Beef Stew Recipe

Garnishes

A sprinkle of chopped fresh parsley or thyme adds a bright, herbal note that lifts the rich flavors in this Mississippi Beef Stew Recipe. For some extra zest, a few slices of fresh pepperoncini on top highlight its signature tang perfectly.

Side Dishes

This stew is hearty enough to stand on its own, but it pairs beautifully with simple crusty bread or buttery dinner rolls to soak up every last drop. A fresh green salad can also balance the richness with crispness and color.

Creative Ways to Present

For a fun twist, serve this stew inside hollowed-out bread bowls for a rustic, edible presentation. Or, ladle it over creamy mashed potatoes or buttery egg noodles to turn it into a comforting, stick-to-your-ribs feast.

Make Ahead and Storage

Storing Leftovers

Let your Mississippi Beef Stew Recipe cool completely, then transfer it to an airtight container. It keeps wonderfully in the fridge for up to four days, making it a perfect meal prep option or a delicious next-day comfort food.

Freezing

If you want to enjoy this stew later, freeze it in portions. Use freezer-safe containers or heavy-duty zip bags, and the stew will stay fresh for up to three months. Just thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the stew thickened too much in the fridge, stir in a little beef broth or water while reheating to loosen it back up to your desired consistency.

FAQs

Can I use a different cut of beef for this stew?

Absolutely! While chuck roast is ideal for its flavor and tenderness when slow-cooked, you can use other stew meat cuts like brisket or even short ribs. Just make sure the meat has enough marbling for a juicy result.

Are pepperoncinis spicy?

Pepperoncinis have a mild, tangy heat that adds flavor without overwhelming spiciness. They bring a unique acidic brightness to the stew that complements the beef beautifully.

Can I make this stew in a slow cooker?

Yes, you can! After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours for tender, flavorful results.

What can I substitute for dry ranch seasoning?

If you don’t have dry ranch seasoning, a mix of dried parsley, garlic powder, onion powder, and a pinch of dill weed works well to mimic its flavors. This keeps the stew’s characteristic taste intact.

How thick should the stew be?

The stew should have a rich, slightly thickened broth that coats the back of your spoon without being too gloopy. The cornstarch slurry helps achieve this perfect stew texture.

Final Thoughts

There’s nothing quite as heartwarming as coming home to a pot of homemade Mississippi Beef Stew Recipe simmering on the stove. It’s a dish that invites conversation, fills your kitchen with irresistible aromas, and nourishes both body and soul. So grab your ingredients, don your apron, and dive into making this delightful stew that will surely become one of your favorite comfort foods for years to come.

Mississippi Beef Stew Recipe

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4.2 from 81 reviews

• Author: admin
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

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Description

A hearty and flavorful Mississippi Beef Stew featuring tender cubed chuck roast simmered with red potatoes, carrots, celery, and tangy pepperoncini peppers. This comforting stew is thickened with cornstarch and infused with savory notes of Worcestershire sauce, tomato paste, and ranch seasoning for a perfect balance of savory and tangy flavors.

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Ingredients

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Beef and Seasonings

• 2 pounds beef stew meat (cubed chuck roast)
• 4 tablespoons cornstarch, divided
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Vegetables and Flavorings

• 1 medium white onion, diced
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup pepperoncini juice
• 1/4 cup Worcestershire sauce
• 1 1/2 pounds red potatoes, cut into bite-sized chunks
• 4 medium carrots, sliced
• 4 medium celery ribs, sliced
• 8 whole pepperoncinis

Seasonings and Thickeners

• 2 tablespoons dry ranch seasoning
• 1 teaspoon granulated sugar
• 1/4 cup cold water (for cornstarch slurry)

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Instructions

1. Coat the Beef: Dust the 2 pounds of cubed beef stew meat with 2 tablespoons of cornstarch, then season evenly with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef pieces and sear them for about 5 minutes, stirring frequently until all sides are nicely browned for enhanced flavor.
3. Sauté Onions, Garlic, and Tomato Paste: Add the diced onion, minced garlic, and tomato paste to the pot. Cook for 1 to 2 minutes, stirring constantly, until the mixture becomes fragrant and the tomato paste darkens slightly.
4. Add Broth, Pepperoncini Juice, and Worcestershire Sauce: Pour in the beef broth, pepperoncini juice, and Worcestershire sauce to deglaze the pot. Scrape up any browned bits stuck to the bottom to incorporate deep flavors into the stew.
5. Add Vegetables and Seasonings: Stir in the potatoes, carrots, celery, whole pepperoncinis, ranch seasoning, and sugar. Mix everything together evenly to combine the flavors.
6. Simmer the Stew: Bring the stew to a full boil over high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
7. Thicken the Stew: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Gradually add this slurry to the hot stew, stirring continuously. Let it cook for a few more minutes on low heat until the stew thickens to your desired consistency.
8. Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve the Mississippi Beef Stew hot for a comforting and delicious meal.

Notes

• For a richer flavor, use homemade beef broth if possible.
• Adjust the level of pepperoncini juice and peppers based on your preferred tanginess and heat.
• The stew tastes even better the next day as the flavors meld, so consider making it ahead.
• Serve with crusty bread or over mashed potatoes for an extra hearty meal.
• You can substitute chuck roast with other stew cuts like brisket or short ribs if desired.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Stew
• Method: Stovetop
• Cuisine: American