Mississippi Beef Stew

Name: Mississippi Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 Servings
Ingredients: 2 pounds beef stew meat; 4 tablespoons cornstarch; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 medium white onion; 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; 4 medium carrots; 4 medium celery ribs; 8 whole pepperoncinis; 2 tablespoons dry Ranch seasoning; 1 teaspoon granulated sugar; 1/4 cup cold water

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Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8 Servings
Calories
320 kcal
Course
Main Course
Cuisine
American

Mississippi Beef Stew

Xenia Nelson

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Turn your favorite Mississippi Pot Roast into a crave-worthy stew! A bowl full of flavorful gravy, vegetables, and melt-in-your-mouth beef.

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Ingredients

Servings

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

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Instructions

Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
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.
Stir in the diced 1 medium white onion, 2 teaspoons minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.
Pour in 4 cups beef broth1 cup pepperoncini juice and 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. 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.
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.
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.
Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.

Nutrition Information

Show Details

Serving 2cups Calories 320kcal (16%) Carbohydrates 28g (9%) Protein 29g (58%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 70mg (23%) Sodium 1280mg (53%) Potassium 1147mg (33%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5294IU (106%) Vitamin C 21mg (23%) Calcium 73mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 320 kcal

% Daily Value*

Serving	2cups
Calories	320kcal	16%
Carbohydrates	28g	9%
Protein	29g	58%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	70mg	23%
Sodium	1280mg	53%
Potassium	1147mg	24%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	5294IU	106%
Vitamin C	21mg	23%
Calcium	73mg	7%
Iron	4mg	22%