For the “Most Flavorful” Beef Stew, Stir a Packet of This $2 Pantry Staple into the Pot (It’ll Surprise You!)

During the height of winter, my weeknight dinners have a few prerequisites: They must be delicious, generally easy to throw together, and very comforting. You know what fits the bill for that precisely? My three-ingredient beef stew. 

Yes! This beef stew has just three ingredients (plus oil and salt and pepper, but those you probably already have on hand). It’s a spin on the Southern classic Mississippi pot roast, and all you really need is beef stew meat, a jar of pepperoncini peppers, and a packet of Hidden Valley Ranch Seasoning. It takes a few hours to come together, but most of that is pretty hands-off. 

When I hear beef stew, I typically think of a long, laborious marathon of afternoon-into-evening cooking. This recipe is basically the opposite of that without sacrificing any of the flavor. A Mississippi pot roast gets the bulk of its flavor from a jar of pickled pepperoncini peppers and a medley of spices; I cut the middle man out and used a package of Hidden Valley Ranch Seasoning instead. It’s basically all of the flavor of ranch, without the cream.

There’s also usually butter and Worcestershire sauce involved in the traditional version, but I find that using stew meat with good fat marbling yields a savory and saucy stew without the extra fuss.  

As for taste, it is just delicious. This beef stew is super umami-forward and flavorful. It isn’t just a savory one-note meal. The pickled peppers and ranch seasoning cut the richness and make it tangy, punchy, salty, and herby — and it’s even better served with dinner rolls or a fresh steaming bowl of rice. 

With just a few ingredients and hardly any work, this dinner is one of the best and easiest things I’ve made this winter. 

1. Sear the meat: Pat 3 pounds of stew meat dry with paper towels to remove excess moisture. Season with salt and pepper. In a heavy pot with a lid, heat 1 tablespoon neutral or other high-heat oil over medium-high heat. Sear half the meat until browned on both sides, about 5 minutes. Remove and repeat with 1 additional tablespoon of oil and the remaining meat.

2. Add ingredients and cook: Return all meat to the pot. Add 1/4 cup water, 1/4 cup pickled pepperoncini liquid, 1/2 cup sliced pepperoncini peppers, and 1 package of Hidden Valley Ranch seasoning. Cover and transfer to an oven heated to 300°F. Cook for 2 1/2 hours. Remove from the oven and serve over rice or pasta, or with bread.

Buy: Hidden Valley Ranch Seasoning, $1.74 (on sale!) for one ounce at Amazon

This post originally appeared on The Kitchn. See it there: For the “Most Flavorful” Beef Stew, Stir a Packet of This $2 Pantry Staple into the Pot