Mississippi Beef Stew – The Keep At Residenc...

Mississippi Pot Roast lovers rejoice! We’ve taken all the things you’re keen on 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 obtained an entire meal.

Attempt 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 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 accessible, buy a chuck roast and reduce 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, similar to vegetable or canola oil.
• Garlic: Freshly minced garlic gives 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 often be present in a jar within the condiment part, close to the pickles and olives. For those who’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 a whole lot of taste. You’ll be able to substitute with soy sauce and only a contact of vinegar.
• Crimson Potatoes: Ultimate for stews as they maintain their form properly when cooked. If unavailable, Yukon Gold potatoes are a fantastic 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 reduce them into smaller items for even cooking.

Stew Meat

Most grocery shops promote pre-cut stew meat close to the butcher division, however in the event you can’t discover it, you may simply reduce your individual chuck roast into cubes. You may also use different cuts of meat appropriate for pot roast, similar to backside spherical, high 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 reduce it into even-sized chunks, and also you’re set for an ideal, spoon-tender stew.

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

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

Sluggish Cooker Directions

Making Mississippi Beef Stew in a sluggish 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 additional depth of taste, however in the event you’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 all the things 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!