Mississippi Beef Stew – The Stay At Home Chef

Mississippi Pot Roast lovers rejoice! We’ve taken all the pieces you like about Mississippi Pot Roast and made it right into a scrumptious stew. Greens take in the signature, daring and tangy taste, and in a single pot, you’ve acquired a complete meal.

Attempt our unique Mississippi Pot Roast or our yummy, Slow Cooker Pork Roast model.

We love Mississippi Pot Roast for its savory, tender beef and that slight kick and tang from the pepperoncini peppers. The addition of ranch seasoning offers the right quantity of savory spices that complement the daring taste of the peppers—all with the comfort of the spice mix being in a single packet.

Ingredient Notes

• Beef Stew Meat: If pre-cut stew meat isn’t out there, buy a chuck roast and reduce it into 1- to 2-inch cubes your self.
• Cornstarch: Divided and utilized in two phases—first to coat the meat for browning, then as a thickener on the finish.
• Olive Oil: Substitute with any impartial cooking oil, reminiscent of vegetable or canola oil.
• Garlic: Freshly minced garlic gives the most effective taste, however jarred minced garlic works in a pinch.
• Beef Broth: Select a good-quality, low-sodium beef broth to create a flavorful stew base.
• Entire Pepperoncinis: Pepperoncinis can often be present in a jar within the condiment part, close to the pickles and olives. In the event you’re not a fan of pepperoncini, you may substitute banana peppers for a extra delicate taste.
• Pepperoncini Juice: That is the juice straight from the jar of pepperoncini.
• Worcestershire Sauce: Provides quite a lot of taste. You may substitute with soy sauce and only a contact of vinegar.
• Purple Potatoes: Preferrred for stews as they maintain their form nicely when cooked. If unavailable, Yukon Gold potatoes are an excellent substitute. Keep away from russet potatoes, as they have a tendency to interrupt aside in stews
• White Onion: Use a white or yellow onion. Cube it into small items.
• Carrots: Child carrots work too; simply reduce them into smaller items for even cooking.

Stew Meat

Most grocery shops promote pre-cut stew meat close to the butcher division, however in case you can’t discover it, you may simply reduce your individual chuck roast into cubes. It’s also possible to use different cuts of meat appropriate for pot roast, reminiscent of backside spherical, high spherical, or brisket.

Chuck roast is hands-down your best option. It has simply the correct quantity of fats and connective tissue to maintain it tender and juicy, absorbing all these daring flavors within the broth. Simply reduce it into even-sized chunks, and also you’re set for an ideal, spoon-tender stew.

Brisket is one other strong choice in case you love deep, beefy taste. It’s a bit of firmer than chuck, however when cooked low and gradual, it turns right into a shreddable, fall-apart dream. Simply you’ll want to slice it in opposition to the grain for the most effective texture.

Spherical roast is an efficient budget-friendly selection. It’s leaner than chuck or brisket, so it wants further time to interrupt down and loads of broth to maintain it from drying out. Chopping it into smaller items helps velocity up the method and preserve it good and tender.

Gradual Cooker Directions

Making Mississippi Beef Stew in a gradual cooker is a simple, hands-off method to get all the identical daring flavors with much more comfort.

To begin, season the meat with salt, pepper, and 2 tablespoons of cornstarch, similar to within the stovetop model. Warmth a pan over medium-high warmth, add the olive oil, and sear the meat on all sides till browned. This fast step provides further depth of taste, however in case you’re in a rush, you may skip it and add the meat straight to the gradual cooker.

As soon as the meat is within the gradual cooker, add the remainder of the elements. Give all the pieces a fast stir, then cowl and prepare dinner on low for 7 to eight hours or on excessive for 4 to five hours, till the meat is fork-tender.

About half-hour earlier than serving, combine the remaining 2 tablespoons of cornstarch with ¼ cup of chilly water and stir it into the stew. Cowl and let it thicken whereas it finishes cooking. Give it a style, regulate the seasoning if wanted, and serve it up sizzling!