Mississippi Beef Stew

Mississippi Pot Roast lovers rejoice! We took everything you love of the Mississippi Pot Roast and transformed into a delicious stew. The vegetables absorb the signature, the bold and spicy flavor, and in a pot you have an entire meal.

Try our original Mississippi roast roast or our delicious roasted pork version at slow cooking.

Us Love Mississippi Pot roasted for his salty and tender beef and that light football and tang from the peppers of Pepperoncini. The addition of the randy dressing offers the perfect quantity of salted spices that complete the bold flavor of the peppers, all with the convenience of the mixture of spices in a package.

Note ingredients

• Beef stewed meat: If the pre-tagty stew meat is not available, buy a roast of the spindle and cut it from only cubes from 1 to 2 inches.
• Corn starch: Divided and used in two phases: first to cover the meat for golden, then as thickener in the end.
• Olive oil: Replace with any neutral kitchen oil, such as vegetable or canor oil.
• Garlic: The freshly chopped garlic offers the best flavor, but the brass garlic works in a pinch.
• Beef broth: Choose a good quality beef broth with low sodium to create a tasty stew base.
• Whole Pepperoncinis: Pepperoncinis is usually found in a jar in the section of the seasoning, near the pickles and olives. If you are not a fan of Pepperoncini, you can replace banana peppers with a more delicate flavor.
• Chilly juice: This is the juice directly from the jar of Pepperoncini.
• Worcestershire sauce: It adds a lot of flavor. You can replace the soy sauce and only a touch of vinegar.
• Red potatoes: Ideal for stews while keeping their shape well when cooked. If not available, the golden yukon potatoes are a large substitute. Avoids rust potatoes, as they tend to break in the stews
• White onion: Use a white or yellow onion. From ADI in small pieces.
• Carrots: Carrots also work; Just cut them in smaller pieces even to cook.

Stew

Most grocery stores sell pre-tied stewed meat Close to the butcher department, but if you can’t find it, you can easily cut your roast spindle into cubes. You can also use other cuts of meat suitable for roast in the pot, such as round bottom, top round or chest.

Chuck roast It is undoubtedly the best choice. It has the right amount of fat and connective tissue to keep it tender and juicy, absorbing all those bold flavors in the broth. Just cut it into uniform pieces and you are ready for a perfect stew and spoon.

Brisket It is another solid option if you love a deep and robust flavor. It is a little more solid than Chuck, but when cooked low and slow, it turns into a grated and autumn dream. Make sure to cut it against wheat for the best consistency.

Rotond roast It is a good economic choice. He is thinner than Chuck or Brisket, so he needs extra time to break and a lot of broth to prevent it from drying. Cut it into smaller pieces helps to accelerate the process and keep it beautiful and tender.

Slow cooking instructions

Making a Mississippi beef stew in a slow pot is a simple and hand-off way to obtain all the same bold flavors with even more comfort.

To start, season the beef with salt, pepper and 2 tablespoons of corn starchJust like in the tired version. Heat a pan over medium-high heat, add the olive oil e Sear the beef on all sides Until golden. This quick step adds a depth of extra flavor, but if you are in a hurry, you can jump it and add the beef directly to the slow pot.

Once the beef is in the slow pot, add the rest of the ingredients. Give a year to everything, then cover and Cook low for 7-8 hours or at most for 4-5 hoursuntil the beef is tender.

From 30 minutes before servingmix the remaining 2 tablespoons of corn starch with ¼ cup of cold water and mix it in the stew. Cover and let it thicken as it ends up cooking. Give a tasting, regulate the seasoning if necessary and serve hot!