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
Units
Scale
- 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
