Beef Stew

Total Time:
8 hr 10 min
10 min
8 hr

about 2 quarts, 4 to 6 servings

  • 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

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

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    184 Reviews
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    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.
    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.
    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.
    This is a great recipe!!! After reading through some of the reviews I made sure to do the following. Definitely need to spice the meat with ingredients from Emeril's Essence. I didn't actually make a batch of the Essence, I just added a few shakes of each of the ingredients to the meat before browning. Use some of the stock to deglaze the pan after searing your meat and add it to the crock pot. On that note, make sure you are using STOCK not BROTH!!! I used beef, not veal, and it was still delicious. And of course you will need to turn down the crock pot to LOW after the first hour. Anything cooked on high for that long will turn to mush:-) Got rave reviews from the family and everyone went back for seconds.
    This was very good. I substituted beef for venison and used jamaican allspice. I also added zucchini and 1/2 cup cooking wine. I prepared some hot water cornbread to complete the meal.
    This is WAY too long to cook meat, potatoes and carrots. The stew turned mushy and was not flavorful enough. I added some bouillon and balsamic vinegar, which helped. I also sautéed the pearl onions with some olive oil, water, salt, and sugar, and put them in at the very end.
    Delicious! Make this recipe with Emeril's beef stock. I added an extra cup of stock and doubled the flour. I also used a tbs. of bacon grease and one tbs. of the olive oil to brown the flour and make a roux, then used a whisk to stir in the stock to the flour mixture before adding to the slow cooker. Also, if you use fresh pearl onions, add them three hours before serving, not one.
    This recipe is simple & OUTSTANDING! Made it today for dinner to kill my craving for homemade beef stew. I did make some minor changes to the recipe. I added some cabernet sauvignon (red wine) to the stew mixture in the second step. I also used russet potatoes and fresh herbs instead of new potatoes and dried herbs because I already had them on hand. In the last hour of cooking, I added a small amount of kosher salt for taste. The stew was intense in beef flavor and hearty. Will definitely make this again! My only criticism is that the recipe did not state that the stew should be cooked on a low setting after the first hour in the slow cooker, for the benefit of those who may not know that stews and soups should be cooked low and slowly. For this reason, I gave the recipe only 4 stars.
    I added some dijon mustard just prior to serving ( about 1 Tablespoon) This really made the difference. The reason it may have been a little lacking in depth of flavor prior to adding the dijon may have been that I only had beef broth, not beef stock or bouillon to add. It was delicious and very filling. I will be making this again!
    Very good!
    This was a very easy recipe and my whole family loved it. My ten year old helped me sear the meat before we put it together and was amazed at how aroma filled the whole house had gotten with essence and was beside herself with anticipation to try it and fully cook it that way. We tried things a little different and baked it for 21/2 hours in corning ware and it was so tender it fell apart. We made buttermilk biscuits to compliment it and it was a hit with the kids. Great for a cold and snowy day.
    Outstanding! I'm not a very good cook - but occasionally I make something really good. This is it! The only thing I changed was I added some red wine and didn't use the mushrooms (because mushrooms are yucky). The red wine made the gravy like velvet - and honestly doesn't red wine improve everything? I think even Emeril would agree! Served over lightly buttered egg noodles and with a nice green salad- dinner was divine!
    This is a very tasty dish I must say. Emeril's Essence spice mix is quite flavorful, unique with a little kick. So I followed some folks feedback regarding the flavor being bland - I added more Essence. I dunno how much, just to taste. Enough to taste the kick. There's such a great flavor mix in that Essence, really. OK, directions a little vague - 1st hour on High, thereafter put it on Low. I added only a couple of tablespoons of wondra flour at the last hour. This can serve a lot of folks. Being just two in my house, we've had leftovers and lunch for some time. The last portion wasn't too large, so I made some fusilli and used this Stew as the sauce. Awesome.
    I loved this dish!! Simple to make and very delicious. My boyfriend couldn't wait to eat all the leftovers lol :) I don't understand how people can say it's bland, the flavor just popped out and I followed the recipe exactly! Definitely making this again!
    We didn't like the recipe. I followed it exactly and I was expecting a lot from it because I did cook some of the Emeril's recipes before and they were great.  
    I think it had too much thyme. While it was cooking, even my head started to hurt because of the strong thyme smell. It needed more salt too (that's something you can fix. I assumed that after 8 hours of cooking beef would be very flavorful, but it was very bland. Even potatoes were bland.  
    I was thinking to cook it again adjusting thyme and salt, but I'd rather explore other recipies.
    I agree with the comments of bland. Not enough acidity, not enough depth, not enough fresh herbs, and mushy (wrong overall cooking time and bad veggie timing. Sauce would taste much better if flour was added at the end to thicken, not at the beginning.
    I have made this several times my family loves it. Delicious!
    We did not like this as a family at all. It was so bad that I had to throw it all away. I had to way to recover it which was frustrating since I put so much time into it :(
    Beautiful! Added a bit more oregano and a dash of red wine. Delicious!
    I used a little more carrots and a little more peas. I also did the first hour on high like it says but then the rest on low (with the lid down. My husband loved it.
    Highly recommend this recipe. Some reviewers called it "bland", but I don't think that's possible unless they left out the spices! It's VERY flavorful, although I did have to double the spice-coating part of the recipe to get all 2 lbs. of meat coated. The only modifications I made were: added a T. of flour to the spice mixture to coat the meat before browning and, after browning, I deglazed the pan with about a 1/2 c. of red wine, and added that to the crock pot. I cut up russet potatoes and a whole onion (because that's what I had on hand, and they worked just fine. And I used crimini mushrooms, quartered instead of sliced. I also added about a cup of sliced celery. Delicious!
    I've been searching for a good beef stew recipe and this is by far the best! Deglaze the veggies with a little red wine for some extra debth of flavor!
    great to make! i got rave reviews!
    My absolute favorite. This is the best beef stew and crockpot ready.
    This is great and easy to make. One thing though, upon re-reading the recipe, I think it insinuates (evidenced by the lots of runny broth in the stew that you should cook this uncovered after the potatoes go in until the onions go in.
    I made this twice this week and everyone loved it. I didn't have all spice or the fresh herbs that you add at the end but it still came out fine. I'll be making this meal all winter long, Cost to make for us was somewhere around 20 dollars. $10 for the meat, $5 for the potatoes (with left overs to make a second batch less than $5 for the 3 cups of broth. $1 for onions, $1 for carrots and $1 for the peas (with leftovers for a second batch. All the spices we had around the house. It fed 5 people with enough seconds for 2 of them. A great meal at only around $4 per person A+. 
    ALSO: It is easy to make, very easy!
    I didn't have any "Essence" so I added a little onion & garlic powder to the mix. I also added a little extra tomato paste (about 1/2 tbsp. It came out really good. The whole family ate it up and there were no left overs. :-
    This was the most tasteless stew that I have ever eaten. And if I had left it in the slow cooker as long as the recipe noted, I would have had nothing but mush !
    I made this two days in a row. One slow cooker, the other Dutch oven. I made the 1st one for my parents. They're getting older and I'm cooking and taking them delicious food. And this was delicious. They enjoyed it so much. My brother took it to them, the slow cooker one and I got the feedback on that one which was so outstanding that my brother asked me if I would make it again. Didn't want to wait 8 hours, so I made a second one pretty much the same exact way. I must tell you though that I used 4 large, frozen cubes of my homemade beef demi-glace and added water to bring it up to 4 cups for my stock and a whole onion. It was thick and creamy and I can't express how good this brown, rich food was. Anne Burrell is always talking about how brown food is good and this was superb. Used a chuck roast not beef stew meat and it was tender in 2-1/2 hours. Can't wait for my son to come home from college to make it for him too. Emeril always rocks it out of the park in my home.
    So good! To save time, I used a pre-made Creole seasoning. I accidentally threw the seasoning in the crockpot instead of seasoning the meat prior to browning it and it was fine. I also accidentally threw the peas in at the beginning - which also was fine. My husband doesn't like pearl onions so I chopped a regular onion and added it at the beginning. The stew turned out great and I can't wait to make it again!
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