Slow Cooker Mississippi Beef Stew
This stew combines the flavors and hearty ingredients of your favorite Mississippi Pot Roast and the Hearty Beef Stew keeping you warm during the cool brisk days.
Equipment
- large skillet & spatula
- measuring cups & spoons
- 6 quart crockpot
- cutting board & sharp knife
Ingredients
- 1 1/2 lbs cubed beef stew meat
- 1/2 tsp each salt, black pepper, garlic powder, onion powder
- 2 -3 TBS olive oil
- 1 1/2 lbs baby potatoes, cleaned & cut into quarters
- 1 lb baby carrots
- 2 medium yellow onions, chopped
- 4-6 whole jar pepperoncini peppers or banana peppers
- 1/4 cup juice from jar pepperoncini or banana peppers
- 2 pkts brown gravy mix ( .87 oz each) DIVIDED
- 1 pkt ranch seasoning mix ( 1.0 oz)
- 1 cup beef broth
- 1 stick butter
- 2 TBS dried parsley (garnish)
Instructions
- Heat large skillet over medium high heat with 2 TBS olive oil. Season top of stew meat with salt, black pepper, garlic powder and onion powder. Place stew meat seasoning side down into hot skillet. Sear for 3-4 minutes until browned on the bottom.
- Season top of the stew meat again with salt, black pepper, garlic powder and onion powder. Break the meat apart and flip over. Sear an additional few minutes until all meat is browned.
- Place seared stew meat into slow cooker. Chop potatoes, carrots, onions, and place in crockpot with stew meat. Add in pepperoncini or banana peppers & the juice from either jar.
- Sprinkle 1 packet of brown gravy mix on top along with the packet of ranch seasoning. Pour broth over the top. Mix everything together until combined.
- Place a stick of butter on top. DO NOT MIX IN.
- Cover & cook on low for 6-8 hours or on high for 4-6 hours until stew meat is fork tender and veggies are cooked through and tender also.
- For a thicker consistency add the additional packet of gravy and stir.
- Stir in parsley. Enjoy.