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.

Ingredients

Scale

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

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.
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.
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.
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.
Add Vegetables and Seasonings: Stir in the potatoes, carrots, celery, whole pepperoncinis, ranch seasoning, and sugar. Mix everything together evenly to combine the flavors.
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.
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.
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