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
Scale
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.
