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

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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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have made this several times my family loves it. Delicious! item not reviewed by moderator and published
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 :( item not reviewed by moderator and published
Beautiful! Added a bit more oregano and a dash of red wine. Delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
great to make! i got rave reviews! item not reviewed by moderator and published
My absolute favorite. This is the best beef stew and crockpot ready. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. :- item not reviewed by moderator and published
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 ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This stew was fantastic and a definite repeat recipe. The broth in particular was very tasty. You could serve this recipe in a restaurant. I omitted the allspice and substituted kernel corn for the peas but otherwise followed the recipe. Next time (and there will be a next time I will double both the mushrooms and kernel corn. item not reviewed by moderator and published
This Stew was Fantastic as well as easy to make. A lot of flavor, although I changed a few things to suit myself. First of all I doubled to feed my large family, used beef broth,and McCormick's seasoning for the meat because my kids don't all like spicy. I also added 2 stalks of celery,and frozen green beans. This Stew cooked perfect and is in my book a keeper!! Loved it!!! : item not reviewed by moderator and published
I made this beef stew last night for dinner and it was a hit! My husband pretty much licked the bowl clean. I've been looking for a great beef stew recipe for a crock pot. I can certainly stop looking. I started this early in the morning before I left for work and found that there was a lot of prep work. Next time I'll do the prep the night before so I won't be late for work the next day. Also, I did use more beef stock than the recipe required. Turned out perfect! Thanks Emeril! item not reviewed by moderator and published
This is by far the best beef stew I have ever made. So much flavour...love the kick of spice. I would agree if you add too much of the essence it can be too spicy (hot. I coated each piece of my beef with the essence spice and it was a tad spicy...left me with a runny nose lol But I love spice so it was fine for me. For others, that would probably be too much. Hands down the only beef stew I will make from now on! item not reviewed by moderator and published
Made this a couple months ago, and hands down it was the best beef stew I have ever made. Everyone raved about it even my mother-in-law who is a great cook. The only change I made was not putting in as much of the Essence that it called for because it was a little too spicy. item not reviewed by moderator and published
Easy to make. I put half of the Essence in as called for because it is a little too spicy for a four year old. item not reviewed by moderator and published
I got some deer meat from my father in law and found this recipe. It was great. My family love it. My husband said it was little bit spicy for him but still tasty. Thanks for the recipe. item not reviewed by moderator and published
i just made this and i put wayyyyy to much essence in it lol idk why i put it all in but i did and its HOOOOOTTT! lol oops! but this is great!!! item not reviewed by moderator and published
This is a great recipe, and there are so many things you can do with it. I've used it as a base many times now, adding different things. I like my food with a little more zest, so I go a little heavier on the Essense. Whoever came up with that spice mix knew what they were doing. One thing I always do is add half a bottle of red wine to this. As it cooks, around hour six you're entire kitchen/dining room will fill with that wonderful cooked red wine aroma. Last time I made it, I added a bottle of Jamaican jerk sauce to it and it was absolutely amazing. Those carrots and potatoes taste soooo good after slow cooking in that red wine sauce for 8 hours. Love it! item not reviewed by moderator and published
This is the best beef stew I've made so far...and I've been trying different recipes for 13 years! Flavorful and easy. item not reviewed by moderator and published
This is wonderful. I put it on in the crockpot after dinner and let it cook on low all night. Warmed it up the next evening and added the peas. I added two garlic cloves and left out the onions. It was absolutely great. My husband and my father both loved it. Will definitely use this recipe again and again. item not reviewed by moderator and published
simple enough to prepare in slow cooker still has hearty flavor and can add your favorite ingredients with ease also item not reviewed by moderator and published
My daughter and I loved the flavors in this stew!! We cooked during the night on low and @ 7am it was done... DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
The directions said to cook on high for one hour and then add potatoes, carrots, etc and continue to cook another 7 hours. Well my stew turned out to be mush and no flavor either. I guess i should've used better judgement and turned it on low, but I was following the directions. item not reviewed by moderator and published
So good and so easy!! Definately a keeper item not reviewed by moderator and published
Very good ! would make it again item not reviewed by moderator and published
This stew was bland. I read the reviews and thought it would be great, but was very dissappointed. I followed the recipe to the letter. I have used a lot of Emeril's recipes and always liked them, but this one was a flop. item not reviewed by moderator and published
WOW!!!! This is the best beef stew I have ever made. I wasn't sure about some of the ingredients at first but after it was all said and done the stew tasted fantastic. The only thing I didn't use was the cayenne pepper because my Mom doesn't like things that have a hot taste. This is a 5 star recipe and I will make it again. Thanks Emeril. item not reviewed by moderator and published
Peppery and tasty item not reviewed by moderator and published
i waited 45 minutes to add potatoes and carrots. the stew was ready 2 1/2 hours later . i have a large crockpot. it may have cooked faster as a result. i would not advise cooking this stew for 8 hours! i used a tablespoon of the "BAM" seasoning when searing the meat to enhance the flavor. i really enjoyed this stew. item not reviewed by moderator and published
I'm a newly inspired chef-in-home-training, and this was my first attempt at beef stew. I cooked it for a Christmas Eve get-together with family. I loved the experience of preparing it, but what's more is that it got rave reviews from everyone that ate it. Even my 12 year old daughter, who doesn't eat beef stew, stole a second helping when she didn't think I was looking. There are a lot of ingredients with all the spices, but it makes for a very deep and flavor filled meal. It does call for a tablespoon of cayenne pepper, which I used. Despite the big batch I made, the cayenne really came out, but not to such a degree that it was too hot for those who don't like spicy. There was zing to it, but not too much. Five stars and two thumbs up to this recipe. item not reviewed by moderator and published
As another reviewer stated, I found this recipe to be an excellent starting point for beef stew but with some modification you can really ?kick it up a notch?. My own modifications were as follows: I left out the mushrooms and the peas (only because I don?t like them). I added 2 stalks of celery, green beans, and a red bell pepper, all chopped; 3/4 cup of red wine, and about a ? cup each of corn and petite tomatoes. I also used fresh pearl onions and halved them, doubled the dried herbs, added 3 more tablespoons of flour and added quite a bit of Creole seasoning (I didn?t measure but would guess it was an extra 1 to 2 tablespoons) along with an additional 2 to 3 cups of broth to equal the extra veggies. I cooked it on high for 3 hours adding the potatoes, green beans and carrots after the first hour then cooked an additional 4 ? hours on low adding the celery, bell pepper and onions with 2 1/2 hours left. The corn and tomatoes I added with a ? hour left. The beauty of Emeril's recipe and the reason I gave it 5 stars is it gives the experienced cook a canvas to build on and it is really easy to do your own thing with it and for the novice cook it is an easy recipe to follow and quite good without modification. item not reviewed by moderator and published
Best beef stew I have ever tasted and super easy to make; tastes even better the day after. I recommend a sourdough bread bowl, yum! item not reviewed by moderator and published
I'm rating this recipe as written because that's how I prepared it. It was really bland. I added salt, worstershire and neither helped. item not reviewed by moderator and published
This is a really great stew! My husband and I both ate it for dinner and again for lunch the next day. The meat was so tender by the end of the cooking time. I couldn't find frozen pearl onions, so I just used fresh. To save time peeling, I cut off the top and bottom of each and used a paring knife to cut through the first layer. I took the whole first layer off. It actually save a lot of time, and the onions stayed together during cooking. The pearl onions were so soft and slightly sweet. My husband who hates onions even ate them. Also, I tend to be picky about mushrooms. The mushrooms cook down so much that you can't really tell they are in there. The only drawback is I usually love crock pot meals for weekdays, but I couldn't make this recipe work with my schedule on weekdays. Finally, my husband, the condiment connoiseur, said it was better with ketchup, so I might add a bit more tomato paste next time. item not reviewed by moderator and published
excellent! item not reviewed by moderator and published
Very good!! Fried the stew beef the day before-kept it in a separate container-put all the ingredients in the slow cooker-the next day-just added the beef to the cooker-did'nt have any red wine -so added a little pinot grigio-was delicious!! Great dinner to come home to after a busy working day! item not reviewed by moderator and published
I served this on Halloween night to a group of sophisticated foodies-- they all loved it... especially because I added half a bottle of Cabernet Sauvignon to the recipe! I actually cooked the meat the night before -- exactly like the recipe says but then added the wine and beef broth and cooked it on high in the crockpot for an hour. Then turned the whole thing off for 8-9 hours....then reheated it to high, added all the fresh veggies, and let it cook on high for 8 hours. As it didn't thicken enough, I made some roue and it made lite gravy right away... very good! Meat tender, veggies flavorful, there wasn't a bite left in any bowl! item not reviewed by moderator and published
Outstanding! item not reviewed by moderator and published
Fantastic! I usually find something to tweak with soups and stews, but I followed this to a T and it was great. I did add extra peas (about 1 cup instead of 1/2 cup, but that was just a personal preference. Overall, it is very flavorful, the meat is tender, and there is a good combination of veggies. item not reviewed by moderator and published
Best ever beef stew. When the stew was fully cooked instant cornbread batter to the pot while stew was very hot and baked for 20 minutes. Outstanding. Also, I used two packets of beef gravy mix instead of the beef stock (none was available. item not reviewed by moderator and published
Delicious! To clarify on the temperature... you do keep it high for the full 8 hours. Since you open up the pot twice to add additional ingredients, I think a lot of the heat escapes, which is why you can keep it high for the full time. I also added celery to throw in another veggie. item not reviewed by moderator and published
This was wonderful!!! Great comfort food! item not reviewed by moderator and published
This was a very tasty recipe. My family and I enjoyed this so much so that we went for 2nds & 3rds! Thanks Emeril : item not reviewed by moderator and published
Excellent, wouldn't change a thing! item not reviewed by moderator and published
HELP ME OUT HERE FELLOW COOKS! I am planning to make this for tomorrow night's dinner but am concerned about the temperature setting for the crock pot. Eight hours on high doesn't seem correct. The crock pot manufacturer's recipe for beef stew has an much lower setting (with potatoes and carrots, also. I have read dozens of the reviews and found a few people making temperature adjustments, but most reviews don't mention this. item not reviewed by moderator and published
Delicious and pretty simple. It reminds me of that spaced episode where they end up eating stew at the end. It's very comfort food-esque. item not reviewed by moderator and published
My whole family loves this recipie. Just a few notes, I add one cup of red wine with the mushrooms and broth and the meat turns out more tender when cooked on the low setting of the crock pot. We love it, it is especially cute with small baby potatoes left whole. And don't overcook it, the peas look so nice when they are still bright green. item not reviewed by moderator and published
Delicious and wonderful. Hubby even loved it and ate the left-overs. item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
It was delicious and very hearty! My whole family loved it! item not reviewed by moderator and published
I was using another very tomatoey beef stew recipe before but I'm not looking back. I think the mushrooms MAKE this dish unique, it just adds another dimension of flavor. Also, I used those minuscule potatoes and it was just great eating them whole, the dish looks great. I didn't have beef stock so I used chicken, you won't even tell the difference. Amazing combination of spices. Thanks E. item not reviewed by moderator and published
So very simple and delicious. Searing the beef is a great call - I add the drippings from the pan as well. All I change is the addition of a bit of red wine, just whatever I have open. It adds another level of richness. But I agree with Beverly, the spices are absolutely perfect. item not reviewed by moderator and published
I have over the years tried to make the "perfect" beef stew without any luck. This was the easiest recipe for beef stew, as well as the best. It was fresh tasting, the right amount of spices and herbs, as well as not too many vegies or meat. I will definitely make this one again item not reviewed by moderator and published
Very good recipe! I doubled the recipe and made modest changes. I added soy sauce and used a combination of chicken and beef broth instead of just beef broth. This recipe has much more depth of flavor than traditional beef stew. item not reviewed by moderator and published
This stew was very good. I did not want to buy all the spices so I used an Italian blend. Also did not add the onions and peas, but it still turned out very tasty. I served it over mashed potatoes and we all enjoyed it! This will be a winter staple in our house. item not reviewed by moderator and published
I wanted to try a new beef stew recipe to switch things up. I found this one and decided I liked the sound of all the spices/herbs that went in it. I ended up using about 4 lbs of stew meat so I increased my broth to approx. 4 cups. Also increased the tomato paste to 3 TBS. Used more of the essence seasoning then called for, added worsterschire sauce and increased the flour amount. When it was time to add the onions I realized I forgot the pearl onions so I used what I had, purple onion. YUM! it came out really tasty. I did thicken the gravy with a tad more flour when it was finished cooking and served with biscuits. I will definitely be making this recipe again! item not reviewed by moderator and published
it could just be that i'm pretty liberal with the amounts, but it cooks up really thick almost like a brunswick stew, also i add in lima beans to it, for a little more green item not reviewed by moderator and published
Do not search for other stew receipes any longer. He is a AMAZING cook. item not reviewed by moderator and published
Excellent full bodied flavor. A complete meal. Serve with a side dish of plain steamed rice instead of bread. item not reviewed by moderator and published
Great recipe! I did add about a cup of dry red wine with the beef broth, and thought that added a nice additional layer of flavor. Also, I will put the onions in around hour 6 or 7, they were a little strong having only been in for a few min. item not reviewed by moderator and published
Wonderful! I used more Essence and no mushrooms. Only complaint was that we didn't have enough, next time will double the recipe. item not reviewed by moderator and published
As other reviews said, I too was worried about the thickness. I was really surprised with the change of consistency between 6 and 8 hours. You have to cook it for the full 8 hours. Some said it was bland but mine tasted great. I didn't follow the recipe to a T when applying seasoning. I added a ton more. This is by far one of the best Beef Stew recipes that I've tried. item not reviewed by moderator and published
This is an easy recipe to prepare and has great taste and textures. I served this with crusty Italian bread and everybody liked it. I like recipes like this one, not to complex and worth your effort. Check out my recipe blog if you like at http://rocksrecipies.blogspot.com/ item not reviewed by moderator and published
Excellent. This was wonderful & very easy. I used the beef broth. I didn't have mushrooms so I just added a bit extra carrots. My whole family loved it. The only problem was the yield. It was enough for 1 serving for 5pp. My 8 yr. old son was a pig and had a second bowl. Will double the recipe since I have an extra large crock pot! item not reviewed by moderator and published
This was excellent. I took advice from earlier reviews and added some balsamic and worchestershire. I also up graded the meat to beef tenderloin....very tender. I served my own portion over a little brown rice to add fiber and....reduce the calories and cholesterol. Alas....I went back for seconds! item not reviewed by moderator and published
This is a great recipe. I took a couple suggestions and added a splash of balsalmic wine vinegar, a little extra essence and a couple dashes worcestershire sauce. I omiitted the potatoes, put a few extra veges and served it over buttermilk mashed potatoes and buttermilk cornbread. It got rave reviews! item not reviewed by moderator and published
I added pot barley to mine to thicken it up even more. It adds great flavour and texture! item not reviewed by moderator and published
I used this recipe for my first attempt at making beef stew. Everyone absolutely loved it! I am making it again tomorrow for my boyfriends birthday. I did add some worcestershire and balsamic vinegar while adding the stock and other things in. If you make this, you will not be dissappointed! item not reviewed by moderator and published
I did make a few changes that turned out to be very good. I added a cup of beef stock and 3 table spoons of flour. I cooked it on high for 4 hours and switched it to low because it looked like the stew was boiling to much. about an hour before the stew was ready I added a couple of cups of frozen corn, a couple of cups of frozen peas, and a couple of chopped up cellary stocks. I tasted it and added a bunch more seasoning because I like extra flavor. The stew turned out great nice and thick, the meat was perfect everyone in my family loved it. Emeril's recipes have never let me down item not reviewed by moderator and published
For those of you who had a problem with it being too thin, you need to make sure that you do cook it for the full 8 hours. I was really worried about the thickness until the very end and then it was perfect! My only recommendation would be to take it off the heat very quickly afterward, I left my crock pot on on warm and it ended up thickening too much, the left overs looked like a paste. I will agree with others that if you use only the seasoning in the recipe that it will turn out bland; but I find that with most recipes you'll ending up needing a little extra salt, pepper, spices, etc. Will definitely use this recipe again! item not reviewed by moderator and published
I am in college and just learning to cook. I came home for spring break and wanted to cook dinner for my family and this stew was a big hit! Everyone loved it! I did add a little extra flour as many people had suggested to do that in the reviews and the consistency was perfect! We had a ton left over and it made a great lunch the next day as well! My little brother does not like mushrooms but even he ate it all gone, including the mushrooms! item not reviewed by moderator and published
I added a few dashes of worcestershire sauce to kick it up a notch! It tasted much better with it in. I also added a can of stewed tomatoes, because I always like stewed tomatoes in my stews or even in my spaghetti sauce. 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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