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
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
