Mississippi Beef Stew – The Keep At Residence Chef

Mississippi Pot Roast lovers rejoice! We’ve taken the whole lot you like about Mississippi Pot Roast and made it right into a scrumptious stew. Greens absorb the signature, daring and tangy taste, and in a single pot, you’ve received an entire meal.

Attempt our authentic 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 accessible, 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, resembling vegetable or canola oil.
• Garlic: Freshly minced garlic offers the very best 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 normally be present in a jar within the condiment part, close to the pickles and olives. When you’re not a fan of pepperoncini, you may substitute banana peppers for a extra gentle taste.
• Pepperoncini Juice: That is the juice straight from the jar of pepperoncini.
• Worcestershire Sauce: Provides a variety of taste. You’ll be able to substitute with soy sauce and only a contact of vinegar.
• Purple Potatoes: Best 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 an inclination 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 the event you can’t discover it, you may simply reduce your personal chuck roast into cubes. You can too use different cuts of meat appropriate for pot roast, resembling backside spherical, high spherical, or brisket.

Chuck roast is hands-down your best option. It has simply the correct amount 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 possibility in the event you love deep, beefy taste. It’s a bit firmer than chuck, however when cooked low and sluggish, it turns right into a shreddable, fall-apart dream. Simply make sure to slice it towards the grain for the very best texture.

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

Sluggish Cooker Directions

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

To start out, 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 additional depth of taste, however in the event you’re in a rush, you may skip it and add the meat straight to the sluggish cooker.

As soon as the meat is within the sluggish cooker, add the remainder of the components. Give the whole lot a fast stir, then cowl and cook 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 scorching!