Beef and Baby Root Vegetable Fricassee
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 pound beef stew meat, cut into 2-inch chunks
- Essence, recipe follows
- 1 cup chopped onions
- 1 cup chopped celery
- Salt and cayenne
- 2 bay leaves
- 1 cup dry red wine
- 5 cups water
- 1/2 pound pearl onions, peeled
- 1/4 pound baby carrots, peeled
- 1/4 pound baby turnips
- 14 pound baby new potatoes, quartered
- 1 tablespoon chopped garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10-15 minutes, for a dark roux. Season the stew meat with Essence. Add the meat to the roux and brown the meat for 3 minutes, stirring constantly. Add the chopped onions and celery. Season with salt and cayenne. Cook for 2 minutes, stirring constantly. Add the bay leaves and red wine.
Stir for 1 minute, until a paste forms. Stir the water into the roux mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover and cook for 30 minutes. Remove the lid and continue to cook for 30-40 minutes, or until the meat is very tender. Remove the bay leaves and adjust the seasoning if needed. Serve over rice or creamy grits.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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