Mississippi Beef Stew – How to Make This Classic Crockpot Favorite!
When the first cool day arrives, I start craving hearty soups and stews. Without a doubt, my favorite fall and winter meal is Mississippi Pot Roast! The bold flavors from this easy slow-cooker recipe are irresistible – wait until you smell it cooking! If you’ve made Mississippi Pot Roast before, you know it’s delicious, but it also means preparing side dishes to serve with it. Imagine taking everything you love about the classic dish and turning it into a rich, comforting stew that’s a complete meal. My Mississippi Beef Stew combines tender beef chuck stew meat with savory beef gravy, onions, mushrooms, carrots, and potatoes. It’s so satisfying that you’ll be heading back for seconds!
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Why You’ll Love This Mississippi Beef Stew Recipe
It’s All of the Flavors You Love… in a New Way
There’s a good reason Mississippi Pot Roast has become a favorite in kitchens everywhere: it’s simple, flavorful, and perfect for busy lives. My Mississippi Beef Stew builds on this classic. It keeps all the elements you love—like the pepperoncini peppers, ranch seasoning, and au jus gravy mix—and transforms them into a hearty crockpot beef stew.
It’s the Perfect Dinner for Busy Weeknights or Cozy Weekends
I love the idea of “set it and forget it” meals! This crockpot beef stew is perfect for busy weekdays when you need dinner to take care of itself without your interaction throughout the day. It also makes a cozy centerpiece for a relaxed weekend meal – you can kick back for the day and enjoy dinner when it’s ready! No pre-cooking or browning of meat or vegetables is needed when making Mississippi beef stew, so it’s easy to set up in the morning when time is limited. Just toss everything into your crockpot, and a few hours later, dinner is served!
Here’s a quick overview of how to make Mississippi Beef Stew.
How Are New Recipes Like This Developed?
Its Inspiration is from the Classic Mississippi Pot Roast
Mississippi Pot Roast took the internet by storm in recent years. It’s becoming one of the most searched-for recipes online, and after you try it, you’ll understand why! Most traditional Mississippi roast recipes show a nearly 5-star rating. Combining simple ingredients and big flavors made it a hit for families looking for a no-fuss meal. I wanted to take the essence of this dish and create something equally delicious that didn’t require cooking separate side dishes. I love to experiment, and I found that we enjoyed this meal even more than the classic! Between us, it’s actually easier since the sides are cooked in the same pot (shhh – don’t give away my secret!).
My Mississippi Beef Stew Recipe Has Been Adapted to Create a One-Pot Meal
By adding Yukon gold potatoes, baby carrots, and mushrooms to the mix, I turned this Mississippi Pot Roast into Mississippi Beef Stew—a complete meal in one pot. There is no need to juggle extra pots and pans or worry about what to serve alongside it.
I’m Adding Layers of Flavor with Simple Ingredients
The key to this recipe’s success is its layers of flavor. Every bite packs a punch, from the ranch seasoning and au jus mix to the buttery richness and tangy pepperoncini. Adding beef gravy packets and broth to this crockpot beef stew gives it a luscious, savory base.
Check Out Mississippi Beef Stew!
Mississippi Beef Stew
Equipment
Ingredients
- 3 onions large, peeled, and cut into quarters
- 2 pounds Yukon gold potatoes peeled and cut into quarters
- 1.5 pounds baby carrots
- 12 ounces white mushrooms sliced and rinsed
- 2 pounds beef chuck roast cut into stew meat (1.5-2" pieces)
- 1 pack Hidden Valley Ranch Seasoning
- 1 pack McCormick's Au Jus Gravy
- 8 tbsp butter
- 6 Pepperoncini peppers Labeled as Medium Heat (hotter if you prefer)
- 2 packs brown gravy mix store brand is fine
- 4 cups low sodium beef broth I prefer Progresso (32 oz container)
Instructions
- Place the onion wedges, potatoes, and baby carrots into a large slow cooker.
- Add in the sliced mushrooms.
- Add in the beef chuck stew meat.
- Sprinkle the Hidden Valley Ranch Seasoning and McCormick's Au Jus Gravy packets on top of the meat.
- Cut up the stick of butter into 8 pieces and place it on top of the meat.
- Put the Pepperoncini peppers on top of the meat.
- Mix the brown gravy mix into the low-sodium beef broth. Pour over the contents.
- Cook on high for 3.5-4 hours or low for 7.5-8 hours. You'll know it's done when the meat is pull-apart fork tender.
Video
Notes
Nutrition
Optional Add-Ins and Variations for Mississippi Beef Stew
Want to customize your Mississippi Beef Stew? Try adding parsnips for a touch of sweetness or celery for some extra crunch. You can also swap Yukon gold potatoes for red potatoes if you prefer. I’ve thought about adding peas or green beans towards the end of the cooking but haven’t tried that yet.
Helpful Things to Have in Your Kitchen
Here’s a list of helpful things to have in your kitchen to make Mississippi Beef Stew:
- Do you need an Instant Pot or a crockpot? Find out the key differences here. A large (8 quart or larger) slow cooker or multicooker is needed. If yours is smaller, you’ll need to reduce the recipe (you can do this by clicking the Print Recipe button above). Thanks to its slow-cook feature, an Instant Pot works great in my kitchen for meals like this. I’ve eliminated several small kitchen appliances with my Instant Pot Duo Crisp 11-in-1, 8-quart (if it’s out of stock, the Instant Pot Pro Crisp has similar features). I suggest getting a large pot—you can use it to make larger meals and freeze portions.
- If you don’t already have a serving spoon set with a ladle, add this to your collection.
- I have several different cutting boards and a knife set in my kitchen.
- A set of soup bowls is perfect for serving stews or soups.
- If you want to freeze portions, you may need freezer storage containers, bags, a food vacuum sealer, and supplies.
Tips for Best Results
- If you can’t find beef chuck stew meat, talk to the butcher in your grocery store. I ask mine to cut up a chuck roast into stew meat. Important: Most stew meat combines different cuts and is often tough—don’t buy it until you know what it is! You’ll have a nice tender stew by using a beef chuck roast and having it cut into stew meat (trimming off and removing the heaviest fat).
- You can use either regular or low-sodium beef broth in this recipe. I use low-sodium to keep the stew from being overly salty.
- Don’t skip the pepperoncini peppers! They add a subtle tang that ties all the flavors together. We don’t eat them, but they flavor the stew nicely (I remove them before serving).
- Using the beef gravy mix in the crockpot, you should have a nice, thick stew once it’s finished cooking. But if you’d prefer a thicker stew, remove a cup of broth near the end of cooking, whisk in a tablespoon of cornstarch, and stir it back into the crockpot.
Frequently Asked Questions (FAQ)
Can I make Mississippi beef stew in an Instant Pot or stovetop?
Yes! To make this in an Instant Pot, use the sauté function to brown the meat and soften the onions first, then cook on high pressure for 35 minutes with a natural release. For stovetop cooking, simmer on low heat in a large Dutch oven for 2-3 hours, stirring occasionally.
Can I substitute other vegetables or omit mushrooms?
Absolutely! Feel free to use your favorite vegetables. Green beans, sweet potatoes, or celery are great alternatives. If mushrooms aren’t your thing, leave them out.
Can I make Mississippi beef stew or Mississippi pot roast with stew meat?
Sure! Rather than using a whole beef chuck roast, I prefer to have my butcher trim off the heaviest fat and cut the roast into stew meat (1.5 – 2 inch pieces).
What can I serve with beef stew?
Beef stew is excellent with something you can dunk – dinner rolls, crusty bread, Pillsbury Grands Biscuits, or Red Lobster Cheddar Bay Biscuits are all good options.
How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They can be reheated on the stovetop over low heat or in the microwave until warmed through (I microwave individual portions in bowls before serving).
Can I freeze Mississippi beef stew?
Yes! Allow the stew to cool completely. Decide if you’ll freeze individual portions or enough for your family. Divide the stew into containers or freezer storage bags, label it, and freeze. Depending on the temperature of your freezer, your stew can stay frozen for 2-3 months.
Why Mississippi Beef Stew Belongs on Your Table
It’s The Perfect Comfort Food for Any Occasion
Whether hosting a family dinner or looking for an easy meal to feed a crowd, this Mississippi Beef Stew fits the bill. It’s hearty, flavorful, and leaves everyone asking for more.
It’s a Dish the Whole Family Will Love
With its rich broth, tender meat, and perfectly cooked vegetables, this stew is guaranteed to be a hit with kids and adults alike. Plus, it’s so simple that you’ll want to add it to your regular rotation.
Try this Mississippi Beef Stew, and let me know how it turns out in the comments. It’s a crockpot beef stew that will become a new family favorite!
Looking for other easy recipes to try? Here are a few suggestions, but there are plenty more ideas for you on my website:
- Crockpot Chicken Creole is a tasty dinner served over rice that’s great when it’s cool outside. Cooking the vegetables requires about 15 minutes of prep time. The dish cooks on low for 6-8 hours or on high for 3-4 hours and is finished when the chicken reaches 165 degrees internally.
- Crockpot Cuban Pork Roast – it makes a great main course, or you can serve it as pork tacos or in pulled pork sandwiches (10 minutes preparation with no pre-cooking of ingredients, 5-7 hours on low in your slow cooker)
- Slow Cooker Texas Roadhouse Chili is a great cold-weather meal. The morning prep takes about 20 minutes; dinner will be ready when you get home!
- Zesty Air-Fried Lemon Chicken: Follow my Air-Fried Pecorino Romano Chicken Tenderloins recipe and make rice and this simple sauce while the chicken cooks. You’ll have dinner ready in about 30 minutes.
- Honey Garlic Shrimp Stir Fry is simple to make in a wok. Including the prep, cooking, and marinade time, dinner will be ready in 35 minutes.
- Bayou Shrimp Pasta with Sundried Tomatoes and Mushrooms is served over fettucine. This tasty dish is based on a meal we had in a restaurant that we loved. I think ours is better than what the restaurant served! It takes about 30 minutes to make.
- Chicken Fajitas can be made quickly on the stovetop in about 35 minutes. The flavors come from a commercial product made by Lawry’s.
Excellent recipe based on the classic Mississippi Pot Roast that everyone loves!