Mississippi Beef Stew is a comfort food dream come true. Only five ingredients are needed, and the oven does the rest. Serve this with white cheddar orzo or bacon cheddar mashed potatoes for a hearty meal the whole family will love.
There is something special about slow-cooked comfort food: dishes like indulgent short rib risotto, rich barbecue beef stew, and hearty pot roast with mashed potatoes. Slow cooking renders buttery, melt-in-your-mouth meat that is as satisfying as it is delicious.
This Mississippi Beef Stew is a Southern twist on traditional beef stew. The classic herby tomato flavors are replaced with onion soup mix, ranch seasoning, and zingy pepperoncini peppers for a bold, wake-up-your-mouth taste.
Why This Recipe Works
- Only a handful of ingredients are needed to create a dish packed with zingy, bold flavor.
- Let the oven do the work. The beef cooks low and slow with minimal prep to achieve a melt-in-your-mouth texture.
- This stew fills the house with the most wonderful aroma and cures cravings for cozy, warm-your-soul food.
- Leftovers taste even better as the flavors continue to meld. Make this ahead and enjoy the next day.
Jump to:
Ingredient Notes
Mississippi Beef
- Beef stew meat is beef chuck that has been cut into chunks and packaged for use in chili, beef stew, etc. It's readily available in most supermarkets. Alternatively, you can use chuck roast and cut the meat into 1-inch cubes, removing any visible excess fat.
- Onion soup mix: I use Lipton onion soup mix. If you want to make your own, try this homemade onion soup mix recipe.
- Ranch dressing mix: I used store-bought for convenience, but you can also make homemade ranch dressing mix.
- Pepperoncini peppers: These slightly sweet chili peppers are mild and much less spicy than jalapeños. They are typically sold pickled. These peppers and their juice add a wonderful tangy flavor to the beef. Banana peppers can also be used.
White Cheddar Orzo
- White cheddar cheese: Use freshly shredded cheese for the best melting quality. Monterey Jack, Fontina, and Gruyere are also great options.
- Heavy cream lends an ultra-creamy consistency to the orzo. Whole milk can also be used.
- Chicken broth - instead of water - adds an extra layer of flavor. I prefer using low-sodium broth, especially since the beef mixture contains a fair amount of salt. Vegetable broth can also be used.
See the recipe card for complete instructions and ingredient amounts.
How to Make Mississippi Beef Stew
Step 1: Heat oil in a Dutch oven over medium heat. Add half of the meat and cook until brown. The beef won't be fully cooked at this point. Transfer it to a plate. Add more oil and repeat with the remaining meat.
Step 2: Transfer all of the meat back to the pan. Add the soup mix, ranch dressing mix, pepperoncini and juice, and beef broth. Cover the pan and transfer it to a 325℉ oven for one hour. Check the meat - it should be fork-tender. If not, bake in 15-minute intervals until it shreds easily with a fork. Then, put the pot, uncovered, back in the oven for 10-15 minutes to reduce the sauce slightly.
Step 3: Meanwhile, add the oil to a non-stick pan set over medium heat. Add the orzo and cook for 1-2 minutes to toast slightly. Add the chicken broth and stir. Bring to a gentle simmer and cook for 15-20 minutes until the orzo is tender and has absorbed most of the broth.
Step 4: Turn off the heat and stir in the shredded cheese. Add the heavy cream a little bit at a time until the orzo has a creamy consistency. Season to taste with black pepper. Serve with the beef.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Expert Tips
- To control the amount of salt, use homemade onion soup mix and ranch dressing mix. The store-bought varieties are convenient and easy to use, but they contain a high amount of sodium. Low-sodium chicken and beef broth also help to control the amount of salt.
- Cut the beef into uniformly sized pieces to ensure even cooking.
- For a traditional-style beef stew, add carrots and diced potatoes to the pot.
- Store beef and orzo leftovers separately in airtight containers in the refrigerator for 4-5 days.
Serving ideas
- For an alternative to orzo, serve with make-ahead mashed potatoes with cream cheese or buttered noodles.
- Pair with salad, such as a seven-layer salad.
- Pair with a vegetable like lemon pepper green beans.
- As a sandwich, pile the shredded meat on toasted rolls. Dip in the au jus (cooking liquid), French dip-style.
Mississippi Beef Stew FAQs
The seasonings provide a great depth of flavor. Onion soup and ranch dressing mixes provide layers of flavor, and the pepperoncini add tang and acidity, which cuts through the richness of the beef.
Like pot roast, beef stew is best cooked low and slow until the meat is tender and easily shreds apart with a fork. If the meat is tough, it simply needs to cook longer.
Absolutely. Brown the beef in batches and transfer it to a slow cooker. Add the seasonings, pepperoncini, and beef broth. Cover and cook on low for six hours until fork-tender.
More Comfort Food Recipes to Try
Craving more? Sign up for my Newsletter for more recipe inspiration. You can also follow along on Facebook, Instagram, and Pinterest.
📖 Recipe Card
Mississippi Beef Stew
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Ingredients
Beef
- 2 tablespoons olive oil
- 2 pounds cubed beef stewing meat (or chuck roast, cut into 1-inch pieces)
- black pepper (for seasoning)
- 1 packet onion soup mix (see notes)
- 1 packet ranch dressing mix (see notes)
- ½ cup sliced pepperoncini peppers (or 5-6 whole pepperoncini)
- ¼ cup pepperoncini pepper juice
- 1 cup low-sodium beef broth
Orzo
- 2 teaspoons olive oil
- 16 ounces orzo (uncooked)
- 32 ounces low-sodium chicken broth (or vegetable broth)
- 4 ounces white cheddar cheese (shredded)
- ¼ cup heavy cream
Instructions
- Preheat the oven to 325℉. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add half of the beef in an even layer. Season with black pepper. Cook until brown on both sides, about 4-5 minutes. Transfer the meat to a plate and add another tablespoon of olive oil. Add the remaining beef and season with black pepper. Cook for 4-5 minutes until brown.2 tablespoons olive oil, 2 pounds cubed beef stewing meat, black pepper
- Add the first batch of beef back to the pan. Add the onion soup mix, ranch dressing mix, pepperoncini peppers and juice, and beef broth. Stir and cover. Transfer to the oven and bake for 1 hour.1 packet onion soup mix, 1 packet ranch dressing mix, ½ cup sliced pepperoncini peppers, ¼ cup pepperoncini pepper juice, 1 cup low-sodium beef broth
- After one hour, the beef should be fall-apart tender. If not, cook in 15-minute intervals until the meat shreds easily with a fork. Then, cook uncovered for another 10-15 minutes to reduce the cooking liquid slightly.
- 20-25 minutes before the beef is finished, add the oil to a non-stick pan over medium heat. Add the orzo and cook for 1-2 minutes to toast. Add the chicken broth, stir, and cover. Bring to a simmer and cook for 15-20 minutes until the orzo is tender and the broth is mostly absorbed.2 teaspoons olive oil, 16 ounces orzo, 32 ounces low-sodium chicken broth
- Turn the heat off and stir in the shredded cheese. Add the heavy cream, starting with 2 tablespoons, and stir to create a creamy consistency. Add more cream as necessary to reach the desired creaminess. Serve.4 ounces white cheddar cheese, ¼ cup heavy cream
Notes
- To control the amount of sodium in the dish, use homemade onion soup mix and homemade ranch dressing mix.
- Cut the beef into uniform pieces to ensure even cooking.
- For a traditional-style beef stew, add carrots and potatoes to the pot with the beef and seasonings.
- Like pot roast, beef stew is best cooked slowly at a low temperature until the meat is tender and easily shreds apart with a fork. If the meat is tough, it simply needs to cook longer.
- Instructions for the slow cooker: Brown the beef in batches and transfer it to a slow cooker. Add the seasonings, pepperoncini, and beef broth. Cover and cook on low for six hours until fork-tender.
-
Store leftover beef and orzo separately in airtight containers in the refrigerator for 4-5 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments