Beef Stew

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: College Cookin'

Rated: 4 stars out of 5Rate itRead users' reviews (91)

RECIPE
COMMENTS & REVIEWS(91)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Parker's Beef Stew

Photo: Beef Stew

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Beef Collections

Comments & Reviews

recipe Beef Stew
Samantha Somerville, MA 10-31-2009
Flag

best beef stew recipe
Rated: 5 stars out of 5

This is definitely the best beef stew recipe I have had. It was my first attempt at using my slow cooker, and it came out... absolutly delcious! My fiance loved it!Read more
recipe Beef Stew
Karina Rocklin, CA 10-20-2009
Flag

Perfect on a Stormy Day
Rated: 5 stars out of 5

This was my first attempt at making one of Emeril's recipes... it was delicious! The recipe was easy to understand and I... only made a couple of changes. - I deglazed the pan that browned the beef with 1 cup of the chicken stock, then added it to the slow cooker. - I also added a considerable amount more of the carrots, peas and potatoes. I'm sure that all slow cookers are different, but my stew was done in less than 6 hours. It was superb as leftovers and was great for baby food... it was so tender and flavorful, I cut it up for my 1 year old. Served with some warm, crusty bread... you can't go wrong!Read more
recipe Beef Stew
Chelsea Greenwood, IN 10-20-2009
Flag

In college, so I had to try it.
Rated: 4 stars out of 5

It was really good, but I made a few changes. What college kid has allspice? I left it out, because I was too cheap to buy... any. I also didn't have thyme or basil, so I threw in Herb de Provence and a bay leaf. I upped the flour by 1 tbl because it didn't thicken up like I wanted, and I only kept it cooking for 7 hours. I also used diced onions instead of pearl because none of my roommates seemed brave enough for them. Overall, great results. It's a keeper.Read more
recipe Beef Stew
Debra East Greenbush, NY 10-12-2009
Flag

Glad I Tried It
Rated: 4 stars out of 5

I did use a dry red wine marinade over night which resulted in a nice dark gravy. The stew was thin though and I added a 4 T... of flour roux to the mix about an hour before turning the crock pot to low. The last hour on high was unnecessary as it was truly done earlier. I served it with a biscuit recipe from "Ask Aida" which was delicious. For the biscuits: 1 1/2 cups all-purpose flour 1/2 cup finely ground cornmeal 1 tablespoon minced fresh thyme leaves 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/3 cups heavy cream, plus more for brushing tops Read more
recipe Beef Stew
Ray Davis, CA 10-12-2009
Flag

Don't Make the Mistake I Made
Rated: 5 stars out of 5

Instead of seasoning the beef with 1/2 tsp of Essence, as listed in the ingredients, I assumed that I was supposed to use the... full 1/2 cup -- which includes 1 tbsp of cayenne. OMG! Talk about a five-alarm fire! I couldn't understand why all the reviews were so positive until I re-read the recipe -- now I know. ;-)Read more
recipe Beef Stew
janis hammond, IN 10-08-2009
Flag

The best beef stew I ever had
Rated: 5 stars out of 5

I did double the essence and added extra flour to thicken sauce