Mississippi Beef Stew – The Stay At Home Chef

Mississippi Pot Roast lovers rejoice! We’ve taken every thing 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 received an entire meal.

Strive 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 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 out there, 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, reminiscent of vegetable or canola oil.
• Garlic: Freshly minced garlic supplies 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 case 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 lots of taste. You’ll be able to substitute with soy sauce and only a contact of vinegar.
• Purple Potatoes: Supreme for stews as they maintain their form properly when cooked. If unavailable, Yukon Gold potatoes are a terrific 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 for those who can’t discover it, you may simply minimize your personal 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 the only 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 choice for those who love deep, beefy taste. It’s somewhat firmer than chuck, however when cooked low and sluggish, it turns right into a shreddable, fall-apart dream. Simply make sure you slice it towards 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 pace up the method and preserve it good and tender.

Gradual Cooker Directions

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

To begin, 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 for those who’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 substances. Give every thing 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!