Description
This hearty Mississippi Beef Stew is a comforting and flavorful dish featuring tender chunks of beef slow-simmered with potatoes, carrots, celery, and tangy pepperoncinis. Enriched with savory seasonings and a rich broth, this stew is perfect for warming up on chilly days and serves 8 generous portions.
Ingredients
Scale
Beef and Seasoning
- 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
- 1 medium white onion, diced
- 2 teaspoons minced garlic
- 1 1/2 pounds red potatoes, cut into bite-sized chunks
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
- 8 whole pepperoncinis
Liquid Ingredients & Seasonings
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup pepperoncini juice
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry ranch seasoning
- 1 teaspoon granulated sugar
- 1/4 cup cold water
Instructions
- Coat the Beef: Dust the beef stew meat with 2 tablespoons of cornstarch and season it evenly with salt and black pepper to prepare it for searing.
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear for about 5 minutes, browning all sides while stirring frequently for even color and flavor.
- Sauté Onions, Garlic, and Tomato Paste: Add the diced onion, minced garlic, and tomato paste to the pot. Cook for 1 to 2 minutes until the mixture is fragrant and the tomato paste slightly caramelizes.
- 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 to incorporate all the flavors.
- Add Vegetables and Seasonings: Stir in the potatoes, carrots, celery, whole pepperoncinis, dry ranch seasoning, and sugar. Mix well to combine all ingredients evenly in the broth.
- Simmer the Stew: Bring the stew to a boil over high heat. Then reduce heat to low, cover, and simmer gently for 90 to 120 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew: In a small bowl, dissolve the remaining 2 tablespoons of cornstarch in cold water. Gradually stir this mixture into the stew while keeping it on low heat. Cook a few more minutes until the stew thickens to your desired consistency.
- Season and Serve: Taste the stew and adjust salt and pepper if needed. Serve the stew hot for a satisfying and flavorful meal.
Notes
- For a spicier stew, add chopped jalapeños or a pinch of cayenne pepper along with the pepperoncinis.
- If you prefer a thicker stew, you can increase the cornstarch slurry slightly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Using a Dutch oven or heavy-bottomed pot helps evenly distribute heat and prevents burning during the long simmer.
- Pepperoncinis add a distinct tang and mild heat; remove them before serving if you prefer less spice.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: American
