Name: Mississippi Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
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

Jump to Recipe·Leave a Review

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.