Description
This hearty Mississippi Beef Stew recipe is a rich and flavorful dish featuring tender chunks of beef simmered with red potatoes, carrots, celery, and tangy pepperoncinis. Enhanced with Worcestershire sauce and dry ranch seasoning, this stew offers a comforting and robust meal perfect for cooler days or family dinners.
Ingredients
Scale
Beef and Seasoning
- 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 Aromatics
- 1 medium white onion, diced
- 2 teaspoons minced garlic
- 1 1/2 pounds red potatoes, cut into bite-sized chunks
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
- 8 whole pepperoncinis
Additional Flavorings
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup pepperoncini juice
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry ranch seasoning
- 1 teaspoon granulated sugar
- 1/4 cup cold water
Instructions
- Coat the Beef: Dust 2 pounds of beef stew meat with 2 tablespoons of cornstarch. Season the meat evenly with 1 teaspoon of salt and 1/4 teaspoon of black pepper to prepare for searing.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear it on all sides for about 5 minutes, stirring frequently to achieve an even brown crust.
- Sauté Onions, Garlic, and Tomato Paste: Stir in the diced white onion, minced garlic, and tomato paste into the pot. Cook for 1 to 2 minutes until the mixture is fragrant and the tomato paste slightly caramelizes.
- Add Broth, Pepperoncini Juice, and Worcestershire Sauce: Pour in the beef broth, pepperoncini juice, and Worcestershire sauce to deglaze the pot, scraping up any browned bits stuck to the bottom to enhance flavor.
- Add Vegetables and Seasonings: Add red potatoes, sliced carrots, sliced celery, whole pepperoncinis, dry ranch seasoning, and granulated sugar into the stew. Stir everything together for an even distribution of ingredients and seasoning.
- Simmer the Stew: Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is tender and vegetables are cooked through.
- Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with cold water until fully dissolved. Slowly stir this mixture into the stew. Continue cooking on low heat for a few minutes 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, perfect for a comforting meal.
Notes
- For a thicker stew, allow it to simmer uncovered for a few extra minutes after adding the cornstarch slurry.
- Adjust the amount of pepperoncini juice to control the tangy flavor level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during searing and simmering.
- If you prefer a spicier stew, add some crushed red pepper flakes along with the dry ranch seasoning.
