This hearty Mississippi Beef Stew is packed with tender chunks of beef, carrots, and potatoes. It simmers to perfection with tasty seasonings for a warm and filling meal!
Whenever I make this stew, I can’t help but think how it brings everyone together. Plus, it’s perfect for cozy nights with a piece of bread to dip into that rich broth! 🥖
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender as it cooks. If you’re looking for a lighter option, you can use beef sirloin, but it might not be as rich in flavor.
Vegetable Oil: I use vegetable oil for browning, but feel free to use olive oil or canola oil. Just avoid using strong-flavored oils like sesame, as they can overpower the dish.
Red Wine: It adds depth to the stew. If you prefer to skip it, just add more beef broth! You could also use grape juice for a non-alcoholic twist.
Baby Potatoes: These are convenient and don’t need peeling! You can substitute with regular potatoes cut into chunks, but remember to adjust cook time slightly as they might take longer to cook.
Carrots: I love using fresh carrots for their natural sweetness. Sweet potatoes can be a tasty alternative too, giving a unique flavor to your stew.
How Do I Achieve Perfectly Tender Beef in the Stew?
The key to tender beef in your stew is browning it properly first. This creates a tasty crust and seals in the juices. Here’s how to do it right:
- Heat oil until it’s shimmering—this means it’s hot enough for searing.
- Don’t overcrowd the pan; cook in batches if needed. This way, the beef will brown rather than steam.
- Let the beef rest after browning. This allows the juices to settle back in.
Simmer on low heat after adding broth and vegetables to ensure everything becomes nice and tender without rushing the cooking process. Patience is key here!
Mississippi Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 lbs baby potatoes, halved or whole if small
- 4 large carrots, peeled and cut into chunks
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (plus extra for garnish)
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme, chopped for garnish
How Much Time Will You Need?
This hearty Mississippi Beef Stew will take approximately 2.5 to 3 hours to prepare, including about 15-20 minutes of active prep time and a total cooking time of 2 hours and 15 minutes. It’s a perfect meal for simmering on a lazy afternoon!
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. While the oil warms up, season your beef cubes generously with salt and pepper. When the oil is shimmering, add the beef in batches to not overcrowd the pot. Brown the beef on all sides for about 5 minutes for each batch. Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Veggies:
In the same pot, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Then, stir in the minced garlic and cook for an additional minute until it becomes fragrant. This step adds a lovely aroma to your stew!
3. Adding Flavor:
Next, stir in the tomato paste and let it cook for about 2 minutes. This will deepen the flavor of the stew. Then, pour in the red wine (if using), and carefully scrape up any delectable browned bits at the bottom of the pot. Allow the wine to simmer and reduce by half for about 5 minutes.
4. Combining the Ingredients:
Return the browned beef back to the pot. Add in the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Turn the heat up to high and bring it all to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for an hour.
5. Adding Vegetables:
After the hour is up, add the baby potatoes and carrot chunks to the pot. Cover and continue to simmer for another 45 minutes or until both the beef and vegetables are tender. The aroma in your kitchen should be absolutely delightful!
6. Optional Thickening:
If you like a thicker stew, mix 2 tablespoons of flour with a little cold water to create a slurry. Stir this into the simmering stew and let it cook for another 10 minutes until it thickens up nicely.
7. Final Touches:
Remember to remove the bay leaves before serving! Give the stew a taste and adjust the seasoning with more salt and pepper as needed. Now you’re ready to dish it out!
8. Serving Suggestions:
Serve the Mississippi Beef Stew hot, garnished with fresh chopped thyme or parsley. This stew pairs wonderfully with crusty bread, perfect for soaking up that rich, flavorful broth!
Enjoy this comforting and hearty meal with friends or family—it’s sure to warm everyone’s hearts! 🍲
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can use brisket or round if that’s what you have on hand. Just be aware that cooking times may vary slightly, so adjust as needed for tenderness!
What Should I Do If I Don’t Have Red Wine?
No worries! You can simply substitute the red wine with an additional cup of beef broth for a similar flavor profile. If you’re feeling adventurous, a splash of balsamic vinegar can also add a nice depth!
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 8 hours or high for about 4 hours until the beef is tender.
How Do I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for longer storage—just ensure it’s in a freezer-safe container and can be frozen for up to 3 months. Reheat on the stove or in the microwave!