Mississippi Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A robust beef stew inspired by Mississippi pot roast, with tender meat in a tangy, flavorful gravy studded with vegetables and pepperoncini. It's a hearty comfort dish with bold, briny notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds beef stew meat (cubed chuck roast)
- 4 tablespoons cornstarch (divided)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium white onion (diced)
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup pepperoncini juice
- 1/4 cup Worcestershire sauce
- 1 1/2 pounds red potatoes (cut into bite-sized chunks)
- 4 medium carrots (sliced)
- 4 medium celery ribs (sliced)
- 8 whole pepperoncinis
- 2 tablespoons dry ranch seasoning
- 1 teaspoon granulated sugar
- 1/4 cup cold water
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h
- Sodium
- 1678mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 934mg
- Calcium
- 46mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1678MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.