Beef Stew

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: College Cookin'

Rated: 4 stars out of 5Rate itRead users' reviews (100)

RECIPE
COMMENTS & REVIEWS(100)

Cook Time:
8 hr 0 min
Level:
Easy
Yield:
about 2 quarts, 4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 8 hr 0 min
Total:: 8 hr 10 min

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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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Comments & Reviews

recipe Beef Stew
Jennifer Parkville, MO 03-11-2010
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My Family LOVED This!
Rated: 5 stars out of 5

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! Read more
recipe Beef Stew
Merle La Canada, CA 02-18-2010
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great stew
Rated: 5 stars out of 5

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. Read more
recipe Beef Stew
ELSIE MIAMI, FL 02-16-2010
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Question?
Rated: 5 stars out of 5

Don't the potatoes over-cook or disappear I should say in a slow cooker over a long (8-9 hours) low set cook time? Just... wondering. Stew meat is pretty tuff and I usually pressure cook mine. First time using a slow cooker for this recipe. Thanks.Read more
recipe Beef Stew
Cheryl Winchester, VA 02-11-2010
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Yum!!!!
Rated: 5 stars out of 5

So easy to make and the essence spice lasts so that you can make many more batches of this stew in the future.
recipe Beef Stew
Lynn Newfields, NH 01-26-2010
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Easy to make, and fills ya up and warms ya up on a cold NH Day!
Rated: 5 stars out of 5

Thought this was a great recipe. Very easy to put together. Love the idea of the pearl onions.. what a flavor they added... when you bit into them. Instead of having that over onion flavor in the stew.. it was more of an individual type flavor. Just great!! Thank you so much, this is going in my recipe box! Lynn for NHRead more
recipe Beef Stew
Ana Stoughton, MA 01-24-2010
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Yummy!
Rated: 5 stars out of 5

I added a bit more flour to thicken it up, a little less beef broth and some red wine for flavor. Delish!