Mississippi Beef Stew – The Keep At Residence Chef

Mississippi Pot Roast lovers rejoice! We’ve taken every part 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 provides the proper 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 minimize it into 1- to 2-inch cubes your self.
• Cornstarch: Divided and utilized in two levels—first to coat the meat for browning, then as a thickener on the finish.
• Olive Oil: Substitute with any impartial cooking oil, akin to vegetable or canola oil.
• Garlic: Freshly minced garlic gives 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.
• Complete Pepperoncinis: Pepperoncinis can often be present in a jar within the condiment part, close to the pickles and olives. Should you’re not a fan of pepperoncini, you possibly can substitute banana peppers for a extra gentle taste.
• Pepperoncini Juice: That is the juice straight from the jar of pepperoncini.
• Worcestershire Sauce: Provides lots of taste. You may substitute with soy sauce and only a contact of vinegar.
• Purple Potatoes: Excellent for stews as they maintain their form properly when cooked. If unavailable, Yukon Gold potatoes are an ideal 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 minimize them into smaller items for even cooking.

Stew Meat

Most grocery shops promote pre-cut stew meat close to the butcher division, however should you can’t discover it, you possibly can simply minimize your individual chuck roast into cubes. You may as well use different cuts of meat appropriate for pot roast, akin to 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 minimize it into even-sized chunks, and also you’re set for an ideal, spoon-tender stew.

Brisket is one other strong possibility should 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 be sure you slice it towards the grain for the very best 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. Slicing it into smaller items helps pace up the method and preserve it good and tender.

Sluggish Cooker Directions

Making Mississippi Beef Stew in a gradual cooker is a simple, hands-off technique 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, identical 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 should you’re in a rush, you possibly can 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 substances. Give every part 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, alter the seasoning if wanted, and serve it up scorching!