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

Steps

1. Dust the beef stew meat with 2 T. corn starch; season with salt and pepper.
2. 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.
3. 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.