Emeril's Beef Stew

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Very good! The potatoes took about 45 minutes to cook all the way through so I would also suggest adding them earlier to the pot. The meat was really tender and everything was delicious!

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sabrosa

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I am an amateur cook to say the least. I was a bit misled by the time listed on the recipe (40 min. The recipe was easy to follow. The essence recipe yields a lot more than what is needed, but I'll save the rest for further Emeril dishes. I don't really like peas, so I substituted french cut green beans which turned out to be an excellent substitution. I would recommend that the potatoes be added a little earlier as mine were not yet done after the recommended last 30 min of cooking. Emeril has a very similar recipe under the beef stew for the crock pot. It's listed as an 8 hour preparation time. My family thoroughly enjoyed it (without the rice or noodles

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Made this with goat meat, added some red wine and cooked about 2 hours on low heat in a crock pot. Absolutely fantastic.

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Altho I live alone I made the full pot of this delicious stew. For the most part I followed the recipe; my changes were dried herbs for the fresh herbs. So I added a teaspoon for the thyme and rosemary based on a sprig of each, except I wound up putting 2 teaspoons of thyme, but I can live with the thyme-y-ness. I used a mushroom mix instead of buttons and baby carrots a just enough bag full, altho I wished I'd at least cut them in two. Also I used red potatoes instead of russets and a small can of peas instead of thawed frozen. I also dumped one of those really small bottles of Cabernet sauvignon in as it simmered. But I cooked the stew the time of the recipe, not the guess prep and cook times (Just 85 minutes. 1.5 hours was the perfect cook time; everything got done and the meat was so tender. This is going to last me several meals but I'm looking forward to every one.

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Made this for dinner last night...my husband ate seconds, and then thirds! It was very tasty. I followed the recipe except for the meat. I used boneless short ribs (which I cut into 1" cubes because the stew meat at the store didn't look that good. We didn't do the rice or noodles either. It's hearty and filling enough with the vegetables and potatoes. Good crusty bread for sopping is a must! Delicious...well worth the time.

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Made this for our church's pot luck Sunday. It was a big success!!! Its a good thing a kept some at home because the pot was empty. I love to cook and this was a fun recipe to make.

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Instead of beef, I have used venison. Very tasty.

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This stew lived up to it's 5 star billing. I only changed it a bit. I had no fresh mushrooms, so I used some dried porcini (1/4 oz. soaked in warm water. I saved a 1/4 c. of the soaking liquid and added it to the liquids in the stew. Of course, I had to skip the browning of the mushrooms step, but used the butter to saute the other vegetables. I deglazed the browned bits after adding the garlic, with about 1/2 c. of sturdy red wine, a Shiraz. Then I added the rest of the ingredients. I cooked it a long time on simmer in my porcelain enameled dutch oven, since I started it early in the day. My husband ate 3 portions and I had to stop myself after 1.5 servings. It is that good. Did not serve with rice or noodles. Potatoes provided enough starch. This will be my favorite beef stew recipe forever. Thanks Emeril!

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Made this a few weeks ago and am planning on making it again tomorrow. It was sooo delicious! My husband never eats his veggies (especially onions but he cleaned the plate with this one! Totally recommend trying this!!