Description
A rich and flavorful Mississippi Beef Stew featuring tender seared beef, savory ranch and au jus seasoning, and tangy pepperoncini peppers simmered with hearty baby potatoes and carrots. This comforting stovetop stew is perfect for cozy dinners and can be easily adapted for slow cooking.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 packet au jus gravy mix (about 1 ounce)
- 4 pepperoncini peppers, whole
- 2 tablespoons pepperoncini juice
- 3 cups beef broth
Vegetables
- 1 cup baby carrots
- 1 pound baby potatoes, halved
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Finishing
- 2 tablespoons unsalted butter
Instructions
- Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the beef in batches, searing each batch until browned on all sides to develop flavor. Remove beef and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Cook for 2–3 minutes until softened and fragrant, scraping up any browned bits from the bottom for additional flavor.
- Add seasoning and liquids: Return the browned beef to the pot. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat and stir well to coat. Add the whole pepperoncini peppers, pepperoncini juice, and beef broth. Stir to combine all ingredients thoroughly.
- Add vegetables and simmer: Add baby carrots and halved baby potatoes into the pot. Stir everything together. Bring the stew to a boil, then reduce heat to low. Cover with a lid and let it simmer gently for 2 to 2.5 hours, or until the beef is tender and vegetables are cooked through.
- Finish and serve: Stir in the unsalted butter to enrich the stew. Taste and adjust seasoning as necessary before serving. Enjoy the stew hot with crusty bread or your favorite side.
Notes
- For a thicker stew, mash a few potatoes directly in the pot or mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the stew near the end of cooking.
- This dish can also be made in a slow cooker on low for 6–8 hours; brown the beef first, then combine all ingredients in the slow cooker and cook until tender.
- Use certified gluten-free ranch and au jus mixes to make this recipe suitable for a gluten-free diet.
