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Mississippi Beef Stew

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Dust 2 pounds beef stew meat with 2 tablespoons cornstarch and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
  2. 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.
  3. Stir in the diced 1 medium white onion, 2 teaspoons minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes until fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.