I have had it in my head to develop a beef stew that’s a nod to my favorite Mississippi pot roast! This stew turned out soooo good! I decided on a whim to give it a whirl today and used the ingredients I had on hand and as Carl always says…”I wouldn’t change a thing” Seriously, this stew was SOOO EASY to throw together and the flavor was NEXT LEVEL!! It is a must try for you busy Mom’s & Dad’s out there that need a yummy dinner waiting for you when you get home 😋 This is a crowd pleasing recipe as everyone will be asking for seconds! Serve with some dinner rolls and a nice green salad to round out your meal. I would pair this stew with a nice Zinfandel from California! Enjoy!
Slow Cooker Mississippi Beef Stew
6
servings15
minutesIngredients
1-2 lbs 1-2 Beef Stew Meat
1 lb 1 Potatos Cubed
1 1 Yellow Onion
3 3 Carrots Sliced
2 2 Celery Stalks Sliced
2 cups 2 Beef Stock
1 1 Packet Ranch Seasoning Mix
1 1 Stick of Butter Sliced into 2″ thick pats
1/4-1/3 cup 1/4-1/3 Banana Peppers
Pinch of Thyme, Basil & Oregano
S&P to Taste
Directions
- To begin, wash and prep your veggies
- Place veggies and beef in slow cooker and season with S&P and herbs
- Top with banana peppers
- Mix ranch seasoning with beef stock and pour over beef and veggies
- Top with pats of butter. Cover slow cooker and set to low. Cook for 8 hours
- Ladle in bowls and ENJOY!