Make this southern classic recipe in your Crockpot. You’ll love the tender beef and veggies in a flavorful, rich gravy with a bit of zip from the pepperoncini peppers. Slow Cooker Mississippi Beef Stew is the best comfort food!
This delicious dinner is a family favorite. It’s the best thing to come home to dinner already made and the smell of hours of cooking wafting through your home. It’s perfect for busy weeknights. Prep the night before and throw everything in the slow cooker before you leave in the morning.
Each bite has so much flavor from the beef, gravy and veggies. This is one of my go-to slow cooker beef stew recipes when I’m craving a one-pot meal with amazing flavor. Serve with mashed potatoes, noodles, rice or enjoy on its own.
If you are a fan of Mississippi Roast, you’ll definitely love the stew version. Same great taste, but as a beef stew recipe.
Why You’ll Love Slow Cooker Mississippi Beef Stew
- Simple ingredients
- A twist on the popular Mississippi Pot Roast recipe
- Slow cooking makes for fork tender meat and veggies
- Easy recipe for the home cook
- Uses an inexpensive cut of meat
- Family friendly
- Can easily freeze for later
- Stew beef
- Baby potatoes – I like yellow and red baby potatoes.
- Yellow or white onion
- Pepperoncini peppers
- Ranch seasoning – Make your own homemade ranch seasoning mix or buy a packet at the grocery store.
- Brown gravy mix packets
- Salted butter
- Parsley – For garnish, optional
How to Make Crockpot Mississippi Beef Stew
- Step One: Add stew beef, potatoes, carrots, onion and pepperoncini peppers to the slow cooker.
- Step Two: In a small bowl, whisk together ranch mix and 1 packet of brown gravy with 1 cup of water. Pour mixture in the slow cooker and stir to combine.
- Step Three: Place the stick of butter on top of the mixture in the slow cooker.
- Step Four: Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours.
- Step Five: When the meat and veggies are tender, stir the second brown gravy mix into the slow cooker to thicken up the gravy.
- Step Six: Serve over egg noodles, rice or mashed potatoes.
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What to Serve with Mississippi Beef Stew
- Serve on top of egg noodles, rice or mashed potatoes.
- Garlic bread
- Cornbread muffins
- Roasted asparagus
- French baguette or dinner rolls
Variations and Substitutions
- Use au jus mix packets instead of brown gravy mix packets.
- Try banana peppers instead of the pepperoncinis.
- Garnish with some shredded provolone cheese or a dollop of sour cream.
- Use pearl onions instead of the yellow onion.
- If you are watching your salt, used unsalted butter.
- If you want more heat, add more pepperoncinis and some of the juice from the jar as well.
- Stir in some frozen peas about 10 minutes before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I Freeze?
Yes, beef stew freezes great! Let the stew come to room temperature and add to freezer bags or freezer safe containers. Keep in the freezer for up to 3 months.
What is Mississippi Beef?
The original recipe hails from a home cook in the state of Mississippi. Pretty simple explanation, eh? It’s made with a combination of ranch seasoning and gravy mixes along with the bite of pepperoncinis. The roast is fall-apart tender with amazing flavors.
What Cut of Meat Do I Use?
I like to use stew beef. It’s already cut up and ready to use.
You could also try beef chuck roast, round roast, sirloin roast, or beef brisket. Cut into chunks or cook whole and then shred once it’s cooked. Mix the shredded beef with the rest of the stew.
How to Fix Tough Stew Meat
If you find that your stew meat is still too tough, there a couple things you can try to fix it. It means that there wasn’t enough time to break down the connective tissue and fat in the eat.
Cook the stew for longer. Add some beef broth in if you find that you need more liquid with the longer cook time.
You’ll also like this Slow Cooker Beef Brisket and Vegetable Soup.
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Mississippi Beef Stew
- 1 ½ lb stew beef
- 1 ½ lb baby potatoes halved
- 1 lb carrots sliced
- 1 yellow or white onion diced
- 6 pepperoncini peppers
- 1 envelope ranch seasoning
- 2 envelopes brown gravy mix (0.87oz)
- 1 cup water
- ½ cup salted butter
- Parsley for garnish
- Add stew beef, potatoes, carrots, onion and pepperoncini peppers to the slow cooker.
- In a small bowl, whisk together ranch seasoning and 1 packet of brown gravy with 1 cup of water. Pour mixture in the slow cooker and stir to combine.
- Place butter on top of the mixture in the slow cooker.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours.
- When the meat and veggies are tender, stir the second brown gravy mix into the slow cooker to thicken up the gravy.
- Serve over egg noodles, rice or mashed potatoes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
DORIS (Dottie) LINDSAY says
Thanks Stacie can’t wait to eat this stew .
Dottie in Mississippi
THIS RECIPE SOUNDS SO GOOD. MY FRIEND DOES NOT LIKE PEPPERS. CAN THIS BE MADE WITHOUT THE PEPPERS?
Stacie Vaughan says
Yes, you can leave the peppers out.