Mississippi pot roast stew turns the classic roast beef dish into a hearty beef stew, perfect for spooning over mountains of fluffy mashed potatoes or egg noodles. With tender pieces of beef, a thick, gravy style broth, and briny pepperoncini, this will be an instant hit!
We are definitely a meat and potatoes family.
With four boys- well 5 with the hubs- would you expect anything else?
We love a good pot roast, but we don’t often have it.
Why?
Well chuck roast tends to be a bit more expensive these days than other cuts of meat like stew meat.
Cost aside, it also takes a lot longer to cook than stew meat.
So why not get the taste of a pot roast using stew meat instead?
It’s time saving, cost effective, and totally delicious!
Ingredients
To make this, you’ll need:
- Beef stew meat– Cut it into 1 inch cubes
- Flour– All purpose
- Salt and pepper– To taste
- Oil– Canola or another light oil
- Au jus gravy mix– 1 packet of your favorite brand
- Ranch dressing mix– 1 packet of your favorite brand
- Broth– Both beef broth and chicken broth
- Pepperoncini rings and broth– Medium heat
- Butter
How to Make
This hearty meal is so easy!
To make it, put the cubed stew meat into a large ziplocking bag.
Add the flour, salt, and pepper to the bag.
Then seal the bag and shake until all the beef’s evenly coated.
Shake off excess flour, and transfer the coated beef to a waiting plate.
Then, sear the beef, by adding half the oil to a large skillet and heat over medium high heat.
When the oil is hot, add half the beef to the skillet in an even layer.
Sear it for 2-3 minutes, then flip the beef and sear the other side.
Transfer the seared beef to a large soup pot, and repeat with the remaining meat.
Add all of the remaining ingredients to the soup pot, and stir together until evenly combined.
Bring the soup to a boil.
Once it boils, reduce the heat so it is simmering, and simmer for 30 minutes, stirring occasionally.
Serve over mashed potatoes or cooked egg noodles.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove until warmed through, thinning with more beef broth if needed.
Tips and Tricks
- Prefer a traditional ‘whole meal’ style stew? Add sliced carrots and diced potatoes to the mix, and serve it in a bowl with crusty bread or biscuits.
- To make this in the slow cooker, follow the directions above, but instead of putting the seared beef in the soup pot, put it in the slow cooker along with the broth. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
- You could also do this right in the Instant Pot, searing the beef on saute mode. Once the beef is seared, pull it out of the Pot and deglaze the Pot with beef broth, scraping any brown bits off the liner with a sturdy wooden spoon. Add the beef back and pressure cook for 30 minutes. Let the stew rest for 10 minutes before carefully opening the vent valve to release the remaining steam.
Other Pot Roast Recipes
Mississippi pot roast stew is a delicious, zippy cross between pot roast and beef stew you’ll love.
Make it and enjoy!
Looking for other pot roast recipes?
Try these:
- Nonna’s Beef Pot Roast with Mushroom Gravy
- Copycat Cracker Barrel Roast Beef
- Crockpot Beef & Noodles
If you’ve tried this easy MISSISSIPPI POT ROAST STEW recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mississippi Pot Roast Stew
Ingredients
- 3 lbs beef stew meat cut into roughly 1" cubes
- 1/2 cup flour
- salt & pepper to taste
- 1/4 cup canola oil
- 1 pkt au jus gravy mix
- 1 pkt ranch dressing mix
- 6 cups beef broth
- 2 cups chicken broth
- 1 cup sliced pepperoncini rings medium heat
- 2 tbsp pepperoncini juice
- 2 tbsp butter
Instructions
- Add the cubed stew meat to a large ziplocking bag. Add the flour to the bag. Add salt & pepper, to taste. Seal the bag and shake until all the beef's evenly coated. Shake off excess flour, and transfer the coated beef to a waiting plate.
- Add half the oil to a large skillet and heat over medium high heat. Working in batches, add 1/2 the beef to the hot oil, and spread it out in an even layer. Allow the meat to sear 2-3 minutes, then flip and sear the other side. Transfer to a large soup pot, and repeat with the remaining meat.
- Add all of the remaining ingredients to the soup pot, and stir together until evenly combined.
- Bring the soup to a boil, then reduce heat, and simmer for 30 minutes- stirring occasionally.
- Serve over mashed potatoes or cooked egg noodles.
Notes
- Prefer a traditional 'whole meal' style stew? Add sliced carrots and diced potatoes to the mix, and serve it in a bowl with crusty bread or biscuits.
- To make this in the slow cooker, follow the directions above, but instead of putting the seared beef in the soup pot, put it in the slow cooker along with the broth. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
- You could also do this right in the Instant Pot, searing the beef on saute mode. Once the beef is seared, pull it out of the Pot and deglaze the Pot with beef broth, scraping any brown bits off the liner with a sturdy wooden spoon. Add the beef back and pressure cook for 30 minutes. Let the stew rest for 10 minutes before carefully opening the vent valve to release the remaining steam.
Nutrition
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