Emeril's Best Beef Stew

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into medium dice
  • 2 stalks celery, cut into medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups chopped collard greens
  • 2 tablespoons chopped fresh parsley leaves
  • Rice, for serving
Directions

Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.

Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.

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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4.4 21
I am new at using the pressure cooker, so take this with a grain of salt, but... There was not enough liquid. I had to add about 6 cups of water. Also this was way over spiced. I would recommend cutting the spices in half. If those two things were done, this would be a great recipe. item not reviewed by moderator and published
Good flavor, but this should be called "Parsnip Stew" instead of beef stew. I'd recommend using only one parsnip and one turnip, adding a couple carrots, and doubling the amount of meat. THEN it'd be a beef stew. Can't recommend it as is, however. item not reviewed by moderator and published
I usually have beef stew with potatoes and carrots, but we're big parsnip fans and the turnips and collard greens were good also. Nice to do it so quickly in the pressure cooker. A keeper. item not reviewed by moderator and published
I did use the pressure cooker, followed recipe to a T except for cutting way back on the salt. I had never used parsnips or turnips before and it turns out that we are not fans. The meat was very tender, but we did not care for the this dish. item not reviewed by moderator and published
I hoped that the combination of vegetables w/ the "Essenced" meat would make for a unique and richly flavored stew so I doubled the recipe - and am very glad I did. This is now a favorite. Only change that I made was adding the onion, celery, salt, pepper & shitakes to the browned meat at the same time as the garlic, bay leaf, thyme, rosemary, red wine, and broth - then proceeded as written. I used a Cuisinart CPC600. item not reviewed by moderator and published
I made this beef stew Saturday for dinner. I actually made 2 pots, one for my husband and one for myself, since I can't eat onions and garlic. It was the BEST stew we both have ever eaten!! Even mine without onions and garlic had the best flavor of all the stew I have ever made in my life. I made enough for left overs for 2 meals and my husband and I, for the first time, cant wait for left over beef stew for Tues and again Thur or Friday. Planning on making it one Saturday every month item not reviewed by moderator and published
This is an awesome recipe! I use a stew pack (cabbage, carrots, turnip and parsnips) instead of the collard greens so I add a little more wine and beef broth to the recipe and it turns out amazing every time! Great recipe Emeril! item not reviewed by moderator and published
Very good recipe! I did not have a pressure cooker. So I used the regular ole pot on the stove method. I used fresh collards and cut the stem out just using the leafy part. I was debating using the fresh or frozen collards and I'm very glad I used the fresh. Worth the extra few minutes of prep. The seasoning was perfect and followed to a tee. I cooked the meat mix for about 25 minutes without the turnips, parsnips, and collards. Then I added them and cooked for an additional hour and 15 minutes. Turned out fabulous! item not reviewed by moderator and published
Loved it. Very different but wonderful flavor. item not reviewed by moderator and published
Made this last night in cast iron pot on stove top. 2 1/2 hrs. Used all ingredients in recipe. This was the best stew I've ever made. Even better then croc pot! Easy to assemble and the aroma will have you salivating till dinner. The tang from the greens and sweetness from turnips and parsnips were a nice surprise. item not reviewed by moderator and published

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Recipe courtesy of Aida Mollenkamp