Mississippi Beef Stew

Mississippi Beef Stew

Recipes  Beef  Main Dish  Meal ideas  Soups and stews 

Description

If you love Mississippi Pot Roast, you'll love it in a stew as well. It's made with tender beef stew meat, potatoes, carrots, celery, onion and pepperoncini peppers in a delightful, savory gravy.

Ingredients

2 lb. beef stew meat, cubed (from a chuck roast)
4 T. corn starch, divided
1 t. salt
1/4 t. black pepper
2 T. olive oil
1 medium white onion, diced
2 t. minced garlic
2 T. tomato paste
4 c. beef broth
1 c. pepperoncini juice from a jar
1/4 c. Worcestershire sauce
1 1/2 lb. red potatoes, cut into bite-sized chunks
4 medium carrots, sliced
4 medium celery ribs, sliced
8 whole pepperoncinis, from a jar
2 T. dry Ranch seasoning
1 t. granulated sugar
1/4 c. cold water

Directions



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Dust the beef stew meat with 2 T. corn starch; season with salt and pepper.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned beef; sear for about 5 minutes, or until all sides are browned, stirring frequently.

Stir in the onion, garlic and tomato paste; cook 1-2 minutes, until fragrant. Pour in the beef broth, pepperoncini juice and Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom.

Add the potatoes, carrots, whole pepperoncinis, and celery ribs. Sprinkle in the dry Ranch seasoning and sugar; stir.

Bring the stew to a boil over high heat; reduce the heat to low; cover. Simmer 90 to 120 minutes, stirring occasionally, until the beef is tender.

In a small bowl, mix the remaining corn starch with the cold water; stir until completely dissolved.

Slowly pour the corn starch mixture into the stew, stirring constantly. Cook over low heat for a few minutes, until the stew thickens.

Adjust the seasoning to taste with more salt and pepper, if necessary.

Serve hot.

8 servings.

Prep Time

Cook Time



Mary Hoffman  Mary Hoffman delicious