Recipes : Emeril's Best Beef Stew : Food Network

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Emeril's Best Beef Stew
Recipe courtesy Emeril Lagasse, 2006

Ingredients
1 tablespoon Essence, recipe follows
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into medium dice
2 stalks celery, cut into medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
2 1/2 cups beef broth

3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups chopped collard greens
2 tablespoons chopped fresh parsley leaves
Rice, for serving

Directions
Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well.
Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook,
turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set
aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables
are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and
broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of
steam is emitted from the valve.

Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20
minutes. Garnish with chopped parsley and serve over rice.

Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):

Directions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William
Morrow, 1993.