Mississippi Beef Stew – The Keep At House 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 bought 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 right 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 lower it into 1- to 2-inch cubes your self.
• Cornstarch: Divided and utilized in two phases—first to coat the meat for browning, then as a thickener on the finish.
• Olive Oil: Substitute with any impartial cooking oil, comparable to vegetable or canola oil.
• Garlic: Freshly minced garlic supplies 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.
• Complete 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 delicate taste.
• Pepperoncini Juice: That is the juice straight from the jar of pepperoncini.
• Worcestershire Sauce: Provides numerous taste. You’ll be able to substitute with soy sauce and only a contact of vinegar.
• Crimson Potatoes: Supreme for stews as they maintain their form effectively when cooked. If unavailable, Yukon Gold potatoes are a terrific 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 lower them into smaller items for even cooking.

Stew Meat

Most grocery shops promote pre-cut stew meat close to the butcher division, however if you happen to can’t discover it, you’ll be able to simply lower your individual chuck roast into cubes. You may as well use different cuts of meat appropriate for pot roast, comparable to backside spherical, high spherical, or brisket.

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

Brisket is one other strong possibility if you happen to 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 make sure to slice it in opposition to the grain for one of the best texture.

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

Gradual 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 if you happen to’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 components. 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, modify the seasoning if wanted, and serve it up scorching!