Beef Stew

Total Time:
8 hr 10 min
Prep:
10 min
Cook:
8 hr

Yield:
about 2 quarts, 4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Essence, recipe follows
  • 3/4 teaspoon cracked black pepper
  • 2 tablespoons unsalted butter
  • 1/2 pound button mushrooms, thinly sliced
  • 3 tablespoons all-purpose flour
  • 3 cups veal or beef stock, at room temperature
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground allspice
  • 1 pound small (golf ball size) new potatoes, quartered
  • 1 cup diced carrots
  • 1 cup frozen pearl onions, thawed
  • 1/2 cup frozen green peas, thawed
  • 1 tablespoon chopped fresh parsley leaves
Directions

Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.

Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

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

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.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 191
family enjoyed it! item not reviewed by moderator and published
My husband & I both thought this recipe was fabulous. I made exactly as printed. I'm very confused as to why some say it has no flavor. The allspice and essence come through loud and clear. I can see possibly if one wanted more depth to add a little red wine as suggested by others. Great recipe, this will be in my monthly rotation! item not reviewed by moderator and published
I had to make a few changes to the recipe due to allergies to wheat and onions; I cooked it low in a slow cooker and overall the meat was tender with a great sauce but the flavor of orange was overwhelming and the occasional bite into orange slices left a bitter aftertaste. I might try this again without the orange but I doubt it. item not reviewed by moderator and published
I can't rate the recipe accordingly, as I dumped the whole 2/3 cup of spices in... had to add a bunch of water (like 1 1/2 gallons of it) after transferring to a larger pot. Put the carrots and potatoes in the oven while pot simmered on the stove on low. Oven set to 375F and cooked carrots and potatoes like 90 minutes. Added to 'stew' in the pot, and cooked together for an hour on low. Added some celery diced up, like 8 sticks. Oh, instead of onion powder I used a whole large white onion. I pretty much stopped adding ingredients after the first paragraph where you add the tomato paste, so I stopped at where you brown the meat (like I said, I dumped all the mix in). I'd advise putting half the amount of red pepper in next time into the mix. Still, it's like a hot spicy mexican beef stew now... item not reviewed by moderator and published
This was a really good base recipe. I found I had to make some changes to give it the depth of flavor it needed. After I browned the beef, I deglazed the pan with a cup of red wine and then poured that into the pot. I also added a tablespoon of minced garlic and some red pepper flakes. I omitted the extra oregano and thyme just because I'm not a huge fan. I substituted pumpkin pie spice for the allspice. I added the onions and peas frozen at the beginning. It was very soupy when done so I took about 1.5 cups of the juices and thickened it with about 3 tablespoons flour then added it back to the pot. I repeated this step. Then it was in a great brown gravy. It also needed a little more salt and pepper. But overall I thought this was a great recipe and would use it as a base again. item not reviewed by moderator and published
,My husband made this stew almost to the letter except I had to add a little more flour to thicken it up and cup of red wine to give it more depth. It was just right, not too spicy and just enough flavor that my normally picky son ate 2 bowls full. It makes for a good baseline stew and easily modifiable in which you could add your own touches to suit your tastes. Good easy comfort food, and cooking in the slow cooker allowed the flavors to get even more rich and complex. A definite do-over! item not reviewed by moderator and published
Love the food. Thanks for the share! item not reviewed by moderator and published
It turned out great!!! I added another cup of beef stock and more tomato paste to make it more like a soup. My fiancé forgot to buy the onion powder, cayenne and garlic so I just dashed the meat with Lawry's seasoning and added two cloves of garlic to the pot! My fiancé recommend adding egg noodles at the end which tasted fantastic! I am going to definitely repeat. Reminds me of a better version of my grandma's stew who is a better cook than I will ever be. item not reviewed by moderator and published
Followed the recipe.. It is bland. If you read the other reviews, most people "doctored it up" a little... and I should have done the same. It is edible, but I need to add something to it. Maybe more Essence. Also, you DO NOT need all that time to get the ingredients soft. It started to turn mushy. item not reviewed by moderator and published
I have made this stew over the past couple of years and it is always a hit! The biggest change I made was when I just started cooking it on the stovetop in my dutch oven. Doesn't take all day, and, cooks up perfectly in about 1 1/2 hrs. A "never fail" recipe in my house. item not reviewed by moderator and published
Where does it say to put orange in it? item not reviewed by moderator and published
Oh please tell me they put orange in instead of oregano. that is hilarious item not reviewed by moderator and published

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