If you are craving a hearty, soul-warming meal that feels like a big cozy hug, the Mississippi Beef Stew Recipe is going to become your new best friend. This dish brings together tender chunks of beef, vibrant vegetables, and that irresistible tangy punch from pepperoncinis, all simmered slowly to perfection. It’s a beautiful blend of savory, slightly spicy, and comforting flavors that not only fill your kitchen with an inviting aroma but also nourish your body and soul. Whether it’s a chilly evening or a family gathering, this stew has a way of turning any meal into a celebration of hearty, home-cooked goodness.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient in this Mississippi Beef Stew Recipe plays an essential role, from building layers of flavor to adding heartiness and texture. These simple components come together effortlessly to create a stew that’s bursting with taste and just the right amount of tang and spice.
- 2 pounds beef stew meat (cubed chuck roast): The star of the stew, providing a rich, tender base that soaks up all the bright flavors.
- 4 tablespoons cornstarch, divided: Helps to coat the beef for a perfect sear and later thickens the stew to a luscious consistency.
- 1 teaspoon salt: Essential for seasoning and enhancing all the ingredients’ natural flavors.
- 1/4 teaspoon black pepper: Adds a subtle kick and depth to the stew.
- 2 tablespoons olive oil: For that golden sear on the beef, locking in juices and flavor.
- 1 medium white onion, diced: Offers a sweet, aromatic backbone to the stew.
- 2 teaspoons minced garlic: Adds a punch of savory warmth that blends wonderfully with the other ingredients.
- 2 tablespoons tomato paste: Brings a rich umami depth and vibrant color.
- 4 cups beef broth: Creates the flavorful liquid base that ties everything together.
- 1 cup pepperoncini juice: Infuses the stew with its iconic tang and subtle heat.
- 1/4 cup Worcestershire sauce: Adds complexity and a hearty umami boost.
- 1 1/2 pounds red potatoes, cut into bite-sized chunks: Give the stew a creamy texture and earthiness.
- 4 medium carrots, sliced: Provide sweetness and a pleasant bite.
- 4 medium celery ribs, sliced: Contribute crunch and freshness.
- 8 whole pepperoncinis: The signature ingredient offering zesty flavor bursts throughout.
- 2 tablespoons dry ranch seasoning: Adds a familiar, herby hint that ties the flavors together.
- 1 teaspoon granulated sugar: Balances the acidity and enhances flavor harmony.
- 1/4 cup cold water: Used to dissolve cornstarch for thickening the stew.
How to Make Mississippi Beef Stew Recipe
Step 1: Coat the Beef
Start by dusting the beef stew meat with 2 tablespoons of cornstarch and seasoning it well with salt and black pepper. This simple coating locks in moisture and helps develop a beautiful golden crust that adds flavor and texture to every bite.
Step 2: Sear the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add your seasoned beef and sear it for about 5 minutes, turning often until all sides have a rich brown crust. This step not only enhances flavor but also seals in juiciness, making your stew irresistibly tender.
Step 3: Sauté Onions, Garlic, and Tomato Paste
Next, stir in diced onion, minced garlic, and tomato paste. Cook this mixture for 1 to 2 minutes until you start to smell that savory, mouth-watering aroma filling your kitchen—this is the sweet spot where flavors start mingling and building a flavorful base.
Step 4: Add Broth, Pepperoncini Juice, and Worcestershire Sauce
Pour in the beef broth, pepperoncini juice, and Worcestershire sauce. Use a wooden spoon to scrape up all the tasty browned bits stuck to the bottom of the pot. These little bits pack a flavorful punch and elevate the overall stew.
Step 5: Add Vegetables and Seasonings
Throw in the chopped potatoes, sliced carrots, pepperoncinis, and celery. Sprinkle ranch seasoning and sugar on top, and stir everything together. This vibrant mix of veggies not only adds texture and color but also balances the robust flavors with just the right hint of sweetness and acidity.
Step 6: Simmer the Stew
Bring your stew to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 90 to 120 minutes. This long, slow cooking tenderizes the beef until it practically melts in your mouth and allows the flavors to marry beautifully.
Step 7: Thicken the Stew
Mix the remaining cornstarch with cold water until dissolved, then slowly stir it into your simmering stew. Cook for a few additional minutes on low heat until the stew thickens to a rich, hearty consistency that clings to every spoonful.
Step 8: Season and Serve
Give your Mississippi Beef Stew Recipe a final taste and adjust salt and pepper as needed. Serve it hot, beaming with flavors that comfort and delight your senses.
How to Serve Mississippi Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives brightens up the rich stew and adds a hint of freshness. For an extra cozy touch, a dollop of sour cream adds creamy contrast against the tangy, hearty stew.
Side Dishes
This beef stew pairs wonderfully with rustic crusty bread or warm buttermilk biscuits that soak up every drop of the flavorful broth. For a lighter touch, serve alongside a crisp green salad to balance the richness.
Creative Ways to Present
Imagine serving this Mississippi Beef Stew Recipe in deep bread bowls for an inviting and rustic presentation. Alternatively, present the stew over creamy mashed potatoes or buttered egg noodles for a comforting, homestyle meal everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Mississippi Beef Stew keeps beautifully in the refrigerator for up to 3 days. Transfer the stew into an airtight container and allow it to cool before refrigerating to preserve its rich flavors and texture.
Freezing
This stew freezes exceptionally well. Portion it out into freezer-safe bags or containers, leaving a bit of headspace, and freeze for up to 3 months. Label your containers with the date to enjoy tasty leftovers anytime you want a comforting meal without the fuss.
Reheating
To reheat, thaw the stew overnight in the fridge if frozen, then warm it gently on the stovetop over low heat, stirring occasionally. This slow reheating preserves the tender texture of the beef and keeps the flavors vibrant and fresh.
FAQs
Can I use a slow cooker for this Mississippi Beef Stew Recipe?
Absolutely! After searing the beef, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Just add the thickening cornstarch mixture at the end and cook until thickened.
What if I don’t have pepperoncini juice?
If you can’t find pepperoncini juice, a mixture of mild pickle brine and a splash of vinegar can mimic the tangy flavor. However, the unique taste of pepperoncini juice gives the stew its signature zing, so try to use the real thing if possible.
Can I substitute vegetables in this stew?
Feel free to customize your stew by swapping or adding vegetables like parsnips, mushrooms, or green beans. Just keep in mind cooking times may vary slightly depending on the veggies chosen.
Is this recipe spicy?
The Mississippi Beef Stew Recipe has a gentle tang from the pepperoncinis and a mild kick that warms but doesn’t overpower. If you prefer more or less spice, adjust the number of pepperoncinis accordingly.
What cut of beef is best for this stew?
Cubed chuck roast is ideal because it becomes tender and flavorful with slow cooking. Avoid lean cuts as they can become dry; chuck roast’s marbling keeps the meat juicy and tender in the stew.
Final Thoughts
Whether you’re making this for a family dinner or a special occasion, the Mississippi Beef Stew Recipe is sure to bring warmth and joy to your table. It’s a perfect blend of tangy, savory, and hearty flavors that will have everyone asking for seconds. So grab your pot, invite your loved ones, and dive into this incredible stew experience—you won’t regret a single spoonful!
Print
Mississippi Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Mississippi Beef Stew features tender chunks of chuck roast simmered with red potatoes, carrots, celery, and tangy pepperoncini peppers. The stew is thickened with cornstarch for a luscious consistency and complemented by savory ranch seasoning and Worcestershire sauce. Perfect for a comforting family meal, this stew delivers rich flavors and satisfying textures in a slow-simmered one-pot dish.
Ingredients
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
Seasoning and Thickening
- 2 tablespoons dry ranch seasoning
- 1 teaspoon granulated sugar
- 1/4 cup cold water
Instructions
- Coat the Beef: Dust the 2 pounds of cubed beef stew meat with 2 tablespoons of cornstarch and season it evenly with 1 teaspoon salt and 1/4 teaspoon black pepper to ensure the beef is well-seasoned and will develop a nice crust when seared.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef cubes and sear them for about 5 minutes, turning frequently, until all sides are nicely browned. This step locks in flavor and adds depth to the stew.
- Sauté Onions, Garlic, and Tomato Paste: Stir in the diced white onion, minced garlic, and tomato paste. Cook for 1 to 2 minutes until fragrant, which helps to build a rich base for the stew.
- Add Broth, Pepperoncini Juice, and Worcestershire Sauce: Pour in the beef broth, pepperoncini juice, and Worcestershire sauce. Use a spoon to scrape up any browned bits from the bottom of the pot. This deglazing process incorporates all the concentrated flavors into the stew.
- Add Vegetables and Seasonings: Add the chopped red potatoes, sliced carrots, sliced celery, and whole pepperoncinis to the pot. Sprinkle in the dry ranch seasoning and granulated sugar. Stir everything together to combine all ingredients evenly.
- Simmer the Stew: Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 90 to 120 minutes, stirring occasionally. This long slow cook allows the beef to become tender and the flavors to meld beautifully.
- Thicken the Stew: In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup of cold water to make a slurry. Slowly pour this mixture into the stew while stirring constantly to avoid lumps. Continue cooking on low for a few minutes until the stew thickens to your desired consistency.
- Season and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, enjoying the rich, flavorful, and comforting meal.
Notes
- Using pepperoncini juice adds a unique tangy flavor that balances the richness of the beef.
- Searing the beef first enhances the stew’s depth of flavor and texture.
- Simmer gently to ensure the beef becomes tender without drying out or toughening.
- Ranch seasoning adds a subtle herby note that complements the savory elements.
- Leftovers taste great and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the number of pepperoncinis depending on how spicy or tangy you want the stew.
