This hearty Mississippi Beef Stew is perfect for chilly days. With tender beef, juicy vegetables, and a zesty kick, it warms you up from the inside out!
I love how easy it is to make—just throw everything in one pot and let it simmer. Nothing beats coming home to that rich smell filling the kitchen! 😊
Key Ingredients & Substitutions
Beef Chuck: I recommend using beef chuck for its tenderness and flavor after slow cooking. If you prefer, you can substitute it with stew meat or brisket, just know it might change the texture a bit.
Vegetable Oil: For browning the beef, vegetable oil works well, but you could also use canola or olive oil. I sometimes use olive oil for a hint of flavor.
Vegetables: Carrots, potatoes, onions, and celery are staples in this stew. Feel free to mix it up! Parsnips or sweet potatoes can be fun alternatives.
Beef Broth: If you don’t have beef broth on hand, chicken broth is a decent substitute, but it will change the stew’s flavor a little. Homemade broth is always a bonus if you have it!
Dried Herbs: If you’re out of thyme or rosemary, Italian seasoning can be a great catch-all substitute to keep things fragrant!
What’s the Best Method to Brown Beef for Stew?
Browning the beef is vital as it adds depth and flavor to the stew. Here’s how to do it right:
- Preheat your pot over medium-high heat to ensure a good sear.
- Add just enough oil to coat the bottom and let it heat up before adding any meat.
- Don’t overcrowd the pot; brown the beef in batches. This helps to get that nice crust.
- Once browned, set the beef aside before adding your vegetables to soak up those delicious drippings!
Taking these steps really amps up the flavor, so take your time with it!
Mississippi Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 2 cups water
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 4 medium Yukon gold potatoes, quartered
- 2 celery stalks, sliced
- 2 teaspoons Worcestershire sauce
- 1 (14.5 oz) can diced tomatoes with juices
- 1 teaspoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
For Thickening:
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
To Serve:
- Fresh parsley, chopped for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This Mississippi Beef Stew takes about 15 minutes to prepare, then you’ll need to let it simmer for about 2 to 2.5 hours. So, overall, you’re looking at around 2 hours and 45 minutes before you can dig in and enjoy this delicious meal!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches. Make sure to brown them on all sides, about 5-7 minutes. Once done, remove the browned beef and set it aside. This step adds wonderful flavor to your stew!
2. Cooking the Vegetables:
In the same pot, add your diced onion, carrots, and celery. Cook these together for about 5 minutes, stirring occasionally until they soften. Then, stir in the minced garlic and cook for 1 more minute. Your kitchen will start to smell amazing!
3. Bringing It All Together:
Now, it’s time to return that deliciously browned beef to the pot! Pour in the beef broth and water, then stir in the diced tomatoes (with their juices), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Season with salt and pepper. Bring everything to a simmer!
4. Simmering the Stew:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. It’s okay to sneak a taste during this time! Just remember to be careful; it’s hot!
5. Adding Potatoes:
After the beef has become tender, add the quartered Yukon gold potatoes to the stew. Continue to simmer uncovered for another 30 minutes or until the potatoes are fork-tender.
6. Thickening the Broth:
To give your stew a thicker, heartier texture, whisk together the flour and cold water in a small bowl to create a slurry. Stir this into the stew, and cook for an additional 5 minutes. This will make your stew nice and rich!
7. Final Touches:
Remove the bay leaves and taste your stew. Adjust the seasoning with a little more salt and pepper if you’d like. It should be flavorful and comforting!
8. Serving Up:
Serve your Mississippi Beef Stew hot, garnished with freshly chopped parsley for a pop of color. Enjoy it with a slice of crusty bread on the side for dipping. It’s the perfect meal for any chilly day!
Enjoy your delicious Mississippi Beef Stew! This comforting dish will surely become a favorite at your table! 😊
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can substitute with stew meat, brisket, or even round. Keep in mind that cooking times may vary slightly based on the cut.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 4 hours until the beef is tender and the flavors have melded.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of beef broth to restore consistency if needed.
Can I Freeze This Beef Stew?
Yes, you can freeze Mississippi Beef Stew! Allow it to cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.
