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Mississippi Beef Stew
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. The best comfort food!
Course
Soup
Cuisine
American
Keyword
beef stew, stew
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
6
Calories
313
kcal
Author
Stacie Vaughan
Equipment
6 Quart Crockpot
Measuring cups
Mixing bowl
Wooden spoon
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
33
g
|
Protein:
29
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
499
mg
|
Potassium:
1185
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
12699
IU
|
Vitamin C:
36
mg
|
Calcium:
90
mg
|
Iron:
4
mg