This Mississippi Beef Stew is hearty and full of flavor! With tender beef, tasty vegetables, and a special kick from pepperoncini, it’s pure comfort in a bowl.
Every spoonful warms you up and brings smiles to the family. Plus, it’s super easy! I often enjoy it with some crusty bread to soak up all that delicious juice.
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is a great choice, but you can also use brisket or round cuts. If you’re looking for a lighter option, try using turkey or chicken instead, just adjust the cooking time accordingly.
Pepperoncini Peppers: They give a nice tangy flavor! If you can’t find them, try banana peppers or even pickled jalapeños for a spicier kick. Just remember to adjust the heat level to your taste!
Beef Broth: Homemade is best, but store-bought works too. For a lower-sodium option, look for low-sodium broth. Vegetable broth is a good substitute if you want a meatless stew.
Vegetables: Feel free to use other root vegetables like parsnips or turnips instead of potatoes and carrots. Frozen mixed veggies can also work in a pinch, just add them at the end to avoid overcooking.
How Do You Get the Beef to Be Tender and Flavorful?
The secret to tender beef is in the cooking process! Browning the beef first creates deep flavors that enhance the stew. Here’s how:
- Use medium-high heat to get a nice sear on the beef cubes, which adds flavor.
- Don’t overcrowd the pot; cook in batches if needed.
- Let it simmer gently for 1.5 to 2 hours—patience is key! Low and slow will yield tender results.
If your beef still seems tough, give it a little more time on low heat. The longer it simmers, the better it gets!
Mississippi Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (10 oz) can diced tomatoes with juice
- 6-8 small red or yellow baby potatoes, quartered
- 3 large carrots, peeled and cut into chunks
- 4-5 pepperoncini peppers, sliced, plus 1/4 cup pepperoncini juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious Mississippi Beef Stew will take about 15 minutes to prepare, plus 1.5 to 2 hours of cooking time to ensure the beef is tender and the flavors are melded beautifully. So, set aside about 2 hours and 15 minutes total for this comforting meal!
Step-by-Step Instructions:
1. Browning the Beef:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the beef cubes. Brown them on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
2. Cooking the Vegetables:
In the same pot, toss in the chopped onion. Cook for 3-4 minutes until it becomes softened. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant. This infuses the oil with delicious flavors!
3. Combining Ingredients:
Return the browned beef to the pot. Pour in the beef broth, then add the diced tomatoes with their juice and the sliced pepperoncini peppers along with the 1/4 cup of pepperoncini juice. Stir everything together well.
4. Seasoning the Stew:
Now, stir in the Worcestershire sauce, oregano, paprika, black pepper, and salt. These seasonings will add a wonderful depth of flavor to your stew.
5. Adding Vegetables:
Next, add the quartered potatoes and carrots to the stew. Give it a good stir to combine all the ingredients.
6. Simmering:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully.
7. Thickening the Stew:
If you prefer a thicker stew, after the cooking time, stir in the cornstarch slurry (the mixture of cornstarch and water) and cook for an additional 5 minutes until the stew thickens to your desired consistency.
8. Final Touches:
Taste the stew and adjust the seasoning if needed. This is your chance to bring it to just the right flavor for you!
9. Serve:
Serve the stew hot, garnished with freshly chopped parsley. This beautiful dish is perfect for a cozy dinner!
Enjoy the comforting, slightly tangy flavors from the pepperoncini along with tender beef and hearty vegetables in this classic Mississippi Beef Stew!
Can I Use Frozen Beef for This Stew?
Yes, you can! Just make sure to thaw the beef completely in the refrigerator overnight before cooking. If in a hurry, you can thaw it in cold water, changing the water every 30 minutes.
How Can I Make This Recipe in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add the cornstarch slurry during the last 30 minutes if you want it thicker.
Can I Substitute the Potato or Carrots?
Yes! Feel free to swap in other root vegetables like parsnips, sweet potatoes, or turnips. You can also add frozen mixed vegetables in the last 30 minutes of cooking for a quicker prep.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a splash of beef broth if it thickens too much while sitting in the fridge.