Mississippi Beef Stew – The Keep At House Chef

Mississippi Pot Roast lovers rejoice! We’ve taken every little thing you’re keen on 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 acquired an entire meal.

Strive 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 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, resembling vegetable or canola oil.
• Garlic: Freshly minced garlic offers one of the 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. In case you’re not a fan of pepperoncini, you’ll be able to 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 possibly can substitute with soy sauce and only a contact of vinegar.
• Purple Potatoes: Splendid for stews as they maintain their form nicely when cooked. If unavailable, Yukon Gold potatoes are an important 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 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’ll be able to simply minimize your individual chuck roast into cubes. You can even use different cuts of meat appropriate for pot roast, resembling backside spherical, prime spherical, or brisket.

Chuck roast is hands-down the only 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 minimize it into even-sized chunks, and also you’re set for an ideal, spoon-tender stew.

Brisket is one other stable possibility should you love deep, beefy taste. It’s somewhat firmer than chuck, however when cooked low and gradual, it turns right into a shreddable, fall-apart dream. Simply make sure to slice it in opposition to the grain for one of the best texture.

Spherical roast is an efficient 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. Reducing it into smaller items helps pace up the method and preserve it good and tender.

Gradual Cooker Directions

Making Mississippi Beef Stew in a gradual cooker is a straightforward, 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 additional depth of taste, however should you’re in a rush, you’ll be able to 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 little thing 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, modify the seasoning if wanted, and serve it up scorching!