If you’re after hearty, crave-worthy comfort food, let me introduce you to my beloved Mississippi Beef Stew Recipe. This stew is the cozy cousin to classic pot roast, infusing tender chunks of beef with ranch and au jus seasonings, plus the unexpected zing of pepperoncini peppers. Each spoonful is loaded with melt-in-your-mouth veggies and a broth that demands crusty bread for soaking up every last drop. It’s the kind of meal that fills your kitchen with savory aromas and your table with happy faces—perfect for chilly evenings, lazy weekends, or just because you need a little extra joy in your bowl.

Mississippi Beef Stew Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Mississippi Beef Stew Recipe comes from simple pantry staples and a few flavor-boosting twists. Every ingredient serves its purpose: deepening the flavor, giving the gravy body, or adding subtle heat and brightness. Here’s what you’ll need and why.

Beef chuck roast (2 pounds): Boneless and well-marbled, chuck roast transforms into ultra-tender, flavorful bites after slow simmering.
Vegetable oil (1 tablespoon): Use just enough for searing, giving your beef a rich, caramelized crust before stewing.
Ranch seasoning mix (1 packet, 1 ounce): Adds a tangy, herby backbone to the stew that pairs perfectly with the beef.
Au jus gravy mix (1 packet, 1 ounce): Delivers deep, savory beef flavor and thickens your broth into luscious goodness.
Unsalted butter (1/4 cup): This bit of fat softens the acidic punch from the pepperoncini and makes your gravy velvety.
Pepperoncini peppers (6, plus 2 tablespoons juice): The real game-changer! These little peppers bring a mild, tangy zing that wakes up every bite.
Beef broth (4 cups): The soul of your stew—use low-sodium if you’d like to control saltiness.
Potatoes (3 medium, peeled and diced): They turn soft and creamy and help thicken the stew naturally.
Carrots (3, peeled and sliced): Add natural sweetness and a pop of color.
Celery (2 stalks, sliced): Brings a subtle freshness and aroma to round out the flavors.
Onion (1, chopped): Sautéed for a savory, almost caramel edge—essential for any good stew.
Garlic (2 cloves, minced): Infuses everything with mouthwatering fragrance, especially after sizzling in oil.
Salt and black pepper to taste: Finish the dish with just the right seasoning for your family’s tastebuds.

How to Make Mississippi Beef Stew Recipe

Step 1: Sear the Beef

Grab your biggest Dutch oven or heavy pot and heat the vegetable oil over medium-high. Working in batches, add those beef cubes, turning until every edge is golden brown. Don’t rush this step—good browning means more flavor in the finished Mississippi Beef Stew Recipe. Once each batch is done, set it aside (and maybe sneak a taste—you deserve it!).

Step 2: Sauté the Veggies

In the same pot, toss in the onion, celery, and garlic. Sauté these aromatics for about 5 minutes until they’ve softened up and your kitchen smells irresistible. Scrape up those flavorful browned bits stuck to the bottom—they’re culinary gold.

Step 3: Build the Flavor Base

Add the browned beef back into the pot. Sprinkle in both the ranch seasoning and the au jus gravy mix for that signature Mississippi magic. Nestle the butter, pepperoncini peppers, and pour in both the juice and the beef broth. Give everything a good stir as you watch the butter melt and the broth turn gloriously fragrant and flecked with spices.

Step 4: Simmer for Depth

Bring your beautiful stew to a gentle boil, then dial down the heat to low. Cover the pot and let it simmer for 1 hour. This is where the flavors cuddle up and the beef starts to become fall-apart tender, soaking up every savory, spicy, buttery note.

Step 5: Add Potatoes and Carrots

After the hour is up, stir in the potatoes and carrots. Simmer the stew uncovered for another 45 minutes. As the veggies cook through, they soften and absorb all those luscious juices, thickening the stew naturally.

Step 6: Final Seasoning and Rest

Taste for salt and pepper—sometimes the mixes take care of this, but a pinch extra could be just right. Remove from heat and let the Mississippi Beef Stew Recipe stand for about 10 minutes before serving, so the flavors settle and every bite is perfectly harmonious.

How to Serve Mississippi Beef Stew Recipe

Garnishes

You don’t need much to top off your Mississippi Beef Stew Recipe—just a sprinkling of freshly chopped parsley for color or a dusting of cracked black pepper for a zingy finish. If you’re feeling indulgent, a swirl of sour cream or shredded cheddar on top can turn the stew downright luxurious.

Side Dishes

This stew practically begs for something to dunk. Crusty French bread, pillowy dinner rolls, or even fluffy mashed potatoes work beautifully. Light green salads, roasted Brussels sprouts, or buttered corn also complement that rich, peppery sauce—pick whichever sides suit your mood!

Creative Ways to Present

Try serving the stew in rustic bread bowls for a fun, edible twist or ladle it into mini cocottes for individual servings at dinner parties. Or spoon the Mississippi Beef Stew Recipe over creamy polenta or steamed rice—the gravy seeps into every layer and it’s next-level comforting.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any extra stew into airtight containers and refrigerate. The flavors actually get even better after a night in the fridge, making it ideal for meal prepping your next cozy lunch or dinner.

Freezing

The Mississippi Beef Stew Recipe freezes incredibly well! Divide cooled stew into freezer-safe bags or containers, leaving a little room to allow for expansion. Label with the date for best results and freeze for up to 3 months.

Reheating

For best results, reheat your stew gently on the stovetop over low heat, stirring occasionally until piping hot. If your stew thickens up in the fridge, just splash in a touch of extra broth or water to loosen things up while warming.

FAQs

Can I make Mississippi Beef Stew Recipe in a slow cooker?

Absolutely! Sear your beef and sauté aromatics as directed, then transfer everything to a slow cooker. Cook on low for about 8 hours or until the beef is fall-apart tender and your home smells amazing.

What if I can’t find pepperoncini peppers?

No worries—banana peppers are a great substitute, and you can adjust the quantity to your heat preference. Mild pickled jalapeños also work for a little extra kick!

Can I use another cut of beef?

Beef chuck is ideal because it’s marbled and gets super tender, but stew meat or even brisket chunks can work. Just avoid lean cuts—fat means flavor (and tenderness) here!

Is Mississippi Beef Stew Recipe gluten-free?

It can be! Double check your ranch mix, au jus packet, and broth labels for hidden gluten. Most mainstream brands offer gluten-free versions, making this an easy meal for everyone.

How can I thicken my stew if it’s too brothy?

If your stew’s thinner than you’d like, mash a few tender potatoes right in the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 10 minutes of simmering.

Final Thoughts

Honestly, a pot of Mississippi Beef Stew Recipe just never disappoints—it’s rich, tangy, and packed with flavor in every spoonful. Give it a go and experience why it’s one of my most-requested comfort food recipes. I can’t wait for you to try it and make it your own family favorite!

Mississippi Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

Author: Emma
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting Mississippi Beef Stew recipe that is loaded with tender beef, vegetables, and a flavorful ranch seasoning. This stew is perfect for a cozy family dinner or a cold winter night.

Ingredients

Scale

For the Stew:

2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 packet ranch seasoning mix (1 ounce)
1 packet au jus gravy mix (1 ounce)
1/4 cup unsalted butter
6 pepperoncini peppers, plus 2 tablespoons juice
4 cups beef broth

Vegetables:

3 medium potatoes, peeled and diced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
2 cloves garlic, minced
Salt and black pepper to taste

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Instructions

Brown the Beef: In a large pot, heat vegetable oil and brown beef cubes in batches. Set aside.
Sauté Vegetables: Sauté onion, celery, and garlic until softened. Return beef to the pot and add ranch seasoning, au jus mix, butter, pepperoncini, pepperoncini juice, and beef broth.
Simmer: Bring to a boil, then simmer covered for 1 hour. Add potatoes and carrots, simmer uncovered for another 45 minutes until beef is tender and vegetables cooked through.
Season and Serve: Adjust seasoning with salt and pepper. Let sit for 10 minutes before serving.

Notes

For a thicker stew, mash a few potatoes in the pot or stir in a cornstarch slurry during the last 10 minutes.
This stew can also be made in a slow cooker on low for 8 hours.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American