Go Back

Mississippi Beef Stew with Pepperoncini and Potatoes

Mississippi beef stew with pepperoncini and potatoes is baked in a Dutch oven until the beef is fork-tender and the vegetables are soft. Ranch seasoning, au jus, and pepperoncini brine give the rich broth a tangy, savory flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Resting time 10 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1.5-inch cubes
  • 0.25 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 3 cup low-sodium beef broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 8 pepperoncini sliced
  • 0.33 cup pepperoncini brine
  • 2 tbsp unsalted butter
  • 1.5 lb Yukon Gold potatoes cut into 1.5-inch pieces
  • 3 carrots medium, cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches, turning to brown several sides, then transfer it to a plate.
  5. Add the onion to the pot and cook for 4 minutes, stirring and scraping up browned bits.
  6. Add the garlic and cook for 30 seconds.
  7. Stir in the broth, ranch seasoning, au jus mix, pepperoncini and brine, and butter.
  8. Return the beef and any juices to the pot.
  9. Cover and bake for 1 hour 45 minutes.
  10. Stir in the potatoes and carrots, cover, and bake for another 45 to 75 minutes, until the vegetables are tender and the beef is fork-tender.
  11. Let the stew rest, covered, for 10 minutes before serving.

Notes

Brown the beef in batches for good browning. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free adaptation, use a 1:1 gluten-free flour blend and gluten-free ranch and au jus mixes.