Experience the tangy, savory delight of this Mississippi Beef Stew! Tender beef, hearty vegetables, and a unique blend of flavors from pepperoncini juice and ranch seasoning come together in this comforting and flavorful stew. Perfect for a cozy family meal.
Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of pepperoncini juice and ranch seasoning creates a distinctive and delicious taste.
- Tender Beef: Slow-cooked beef stew meat becomes incredibly tender and flavorful.
- Hearty & Satisfying: Packed with vegetables and protein, this stew is a complete and satisfying meal.
- Easy One-Pot Meal: Simple ingredients and minimal cleanup make this a go-to recipe.
Ingredients
- Beef Stew Meat: Provides a hearty, tender base for the stew.
- Cornstarch: Used to thicken the stew and coat the beef.
- Salt & Black Pepper: Enhances the overall flavor of the stew.
- Olive Oil: Used for searing the beef.
- White Onion: Provides a sweet and savory base for the stew.
- Minced Garlic: Adds a pungent, aromatic flavor.
- Tomato Paste: Adds depth of flavor and richness to the broth.
- Beef Broth: Provides a rich, savory base for the stew.
- Pepperoncini Juice: Adds a tangy, slightly spicy flavor.
- Worcestershire Sauce: Adds a savory, umami flavor.
- Red Potatoes: Provides a hearty, starchy base for the stew.
- Carrots: Adds sweetness and color to the stew.
- Celery Ribs: Adds a fresh, vegetal flavor.
- Whole Pepperoncinis: Adds a tangy, pickled flavor and visual appeal.
- Dry Ranch Seasoning: Adds a creamy, herby flavor.
- Granulated Sugar: Balances the acidity of the pepperoncini juice.
- Cold Water: Used to dissolve the cornstarch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Prepare the Beef
Dust the beef stew meat with cornstarch and season with salt and pepper.
Step 2: Sear the Beef
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef until browned on all sides.
Step 3: Add Aromatics
Stir in the onion, garlic, and tomato paste. Cook until fragrant.
Step 4: Add Broth and Vegetables
Pour in the beef broth, pepperoncini juice, and Worcestershire sauce, scraping up any browned bits. Add the potatoes, carrots, celery, pepperoncinis, ranch seasoning, and sugar.
Step 5: Simmer the Stew
Bring to a boil, then reduce heat, cover, and simmer until the beef is tender.
Step 6: Thicken the Stew
Mix cold water and remaining cornstarch until dissolved. Slowly pour into the stew, stirring constantly. Cook until thickened.
Step 7: Serve
Taste and adjust seasoning. Serve hot.
Pro Tips for Making the Recipe
- Sear the Beef Well: Searing the beef adds depth of flavor.
- Deglaze the Pot: Scraping up the browned bits from the bottom of the pot adds extra flavor.
- Simmer Gently: Simmer the stew over low heat to prevent burning and ensure tender beef.
- Thicken Gradually: Slowly pour in the cornstarch mixture to avoid lumps.
- Taste and Season: Always taste and adjust seasoning before serving.
How to Serve Mississippi Beef Stew
- Hearty Meal: Serve as a complete meal on its own.
- Crusty Bread: Pair with crusty bread for dipping.
- Mashed Potatoes: Serve over mashed potatoes for extra comfort.
Make Ahead and Storage
Storing Leftovers
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop or in the microwave until warmed through.
FAQs
1. Can I use a different type of meat?
Yes, you can use chuck roast or other cuts of beef suitable for stewing.
2. Can I adjust the spiciness?
Yes, adjust the amount of pepperoncini juice or add red pepper flakes for more heat.
3. Can I use fresh herbs instead of dried ranch seasoning?
Yes, use a blend of fresh herbs like dill, parsley, and chives.
4. How do I make this stew in a slow cooker?
Sear the beef and add all ingredients to the slow cooker. Cook on low for 6-8 hours, or until the beef is tender. Thicken with cornstarch mixture before serving.
Print
Mississippi Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Mississippi Beef Stew is a flavorful twist on classic beef stew, featuring tender chunks of beef, hearty vegetables, and a tangy pepperoncini kick. The addition of dry ranch seasoning and pepperoncini juice creates a unique and irresistible flavor profile. Perfect for a cozy family dinner, this stew is sure to become a new favorite.
Ingredients
- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 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
- 2 tablespoons dry ranch seasoning
- 1 teaspoon granulated sugar
- 1/4 cup cold water
Instructions
- Coat the Beef: Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned beef and sear for about 5 minutes, until all sides are browned, stirring frequently.
- Sauté Onions, Garlic, and Tomato Paste: Stir in the diced 1 medium white onion, 2 teaspoons minced garlic, and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.
- Add Broth, Pepperoncini Juice, and Worcestershire Sauce: Pour in 4 cups beef broth, 1 cup pepperoncini juice, and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.
- Add Vegetables and Seasonings: Add the diced 1 1/2 pounds red potatoes, 4 medium carrots (sliced), 8 whole pepperoncinis, and 4 medium celery ribs (sliced). Sprinkle in 2 tablespoons dry ranch seasoning and 1 teaspoon granulated sugar. Stir to combine.
- Simmer the Stew: Bring the stew to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.
- Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water. Stir until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Cook on low heat for a few more minutes, until the stew thickens.
- Season and Serve: Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.
Notes
- Adjust the number of pepperoncinis to your spice preference.
- You can use other types of potatoes, such as Yukon Gold or russet.
- For a richer flavor, you can brown the beef in butter or bacon fat.
- This stew freezes well.
- Serve with crusty bread or mashed potatoes.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
