Crockpot Mississippi Beef Stew Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality ranch and au jus mix. The brand can make a difference, so try a few to find your favorite. If you prefer a thicker gravy, mash a few of the cooked potatoes into the sauce before serving.

For a spicier stew, add a few tablespoons of the pepperoncini brine along with the peppers. You can also add a splash of beef broth if the stew seems too thick, but it is usually perfect as is.

This stew is versatile. You can add other vegetables like mushrooms, celery, or onions if you like, but keep the core ingredients to stay true to the Mississippi style.

If you are short on time, cook on high for 4-5 hours instead of low. The result will be similar, though the meat may be slightly less tender. Always let the stew rest for a few minutes before serving to allow the flavors to meld.

Variations

• Spicy Kick: Add 1-2 tablespoons of pepperoncini brine and a pinch of red pepper flakes for extra heat. You can also use hot cherry peppers instead of pepperoncini for a different flavor.
• Low-Carb Option: Replace the baby potatoes with cauliflower florets. Add the cauliflower during the last 2 hours of cooking so it does not become mushy. The rest of the recipe stays the same.
• Add Mushrooms: Add 8 oz of sliced cremini mushrooms along with the vegetables. They will release moisture and add an earthy depth to the gravy. No other changes needed.
• Make It a Roast: Instead of cubed beef, use a 3-pound chuck roast. Cook on low for 8-10 hours, then shred the meat. Serve over mashed potatoes or rice with the vegetables and gravy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a little beef broth or water if the gravy is too thick.

Store leftover stew in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the gravy has thickened too much. The flavors often deepen overnight, making it even better the next day.

You can assemble the stew the night before, cover, and refrigerate the insert. In the morning, place it in the slow cooker and cook as directed.

Add 30 minutes to the cooking time if starting from cold. The seasonings will continue to flavor the meat overnight, which is a bonus.

Serving ideas

Serve this stew in shallow bowls with a side of crusty bread or dinner rolls to soak up the gravy. It also pairs well with mashed potatoes, rice, or egg noodles. For a low-carb option, serve over cauliflower mash or alongside a simple green salad.

Garnish with fresh parsley or chopped chives if desired, though the stew is flavorful enough on its own. The pepperoncini can be left whole or sliced for a more pronounced tang. This is a hearty, complete meal that needs little else to shine.

Frequently asked questions

Recipe card

Crockpot Mississippi Beef Stew

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes
• 1 1/2 lb baby potatoes, halved
• 1 lb baby carrots
• 1 cup pepperoncini, whole or sliced
• 1 oz ranch seasoning mix (1 packet)
• 1 oz au jus gravy mix (1 packet)
• 1/2 cup unsalted butter, melted

Instructions

1. Place the cubed beef chuck in an even layer at the bottom of the slow cooker insert. There is no need to brown the meat first; the long slow cooking will create deep flavor and tender texture.
2. Scatter the halved baby potatoes and baby carrots over the beef. Then add the pepperoncini, distributing them evenly across the top. The vegetables will cook down and release moisture during the long slow cooking.
3. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the beef and vegetables. These dry seasonings will form a savory crust and create the rich gravy as they combine with the meat juices and butter.
4. Melt the butter and pour it evenly over the seasoned beef and vegetables. The butter adds richness and helps carry the flavors of the seasonings throughout the stew as it melts and combines with the juices.
5. Cover the slow cooker with the lid and cook on low for 8 hours, or on high for 4-5 hours. The stew is done when the beef is fork-tender and easily falls apart, and the vegetables are soft. Let it rest for 3 minutes before slicing.
6. Test the beef with a fork: it should shred easily and have an internal temperature of at least 145°F (63°C) for food safety, though the long cooking will bring it well above that. Let the stew rest for at least 3 minutes before serving.
7. Ladle the stew into shallow bowls, making sure to include some of the rich gravy with each serving. The beef should be falling apart, and the vegetables soft and coated in the buttery sauce.

Contains: milk, gluten

Estimated nutrition per serving

Calories

540

Protein

35 g

Carbohydrates

30 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.