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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    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.
    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.
    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.
    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.
    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
    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!
    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!
    Loved it. Very different but wonderful flavor.
    Loved it. Very different but wonderful flavor.
    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.
    Never had a stew with these ingredients before, never had some of these vegetables before so I thought it was worth a try. FANTASTIC! Destined to be a family favorite.
    I am telling you this recipe is SIMPLY FABULOUS!!! I have become the greatest cook ever!! My kids tell me I should have my own show!!! In any case this recipe is for the southern cook meets fine cuisine. Made exactly to the recipe specifications. It's seasonings sing sensational flavor!!! I am foodie for life because of Emeril and all of the FN chefs!!!! Thank You!!!!
    and it still turned out tender and flavourful.
     
    Yummy stew that took the boredom out of the 'same old stew'. The greens give the stew that 'Orleans' touch and the meat was incredibly tender. This goes in my book of favorites!
    This was a different kind of beef stew that I am familiar with, but oh my, it was excellent. I have never cooked with turnips and parsnips before, but it was so much better than using the usual beef stew ingredients. It was to spicy for my 6 year old, but she ate the mushrooms.
    it's great if you leave out the collard greens and turnips
    Personally, I hate wine and collard greens... but this recipe, when put together is OUT OF THIS WORLD. Just make sure to follow the directions as listed. I doubled up on everything first time around and I am GLAD I did. Excellent meal! (Oh, and I did mine on stovetop, and it was fine!!!)
    my family liked this recipe but I think I was expecting something a little differant..tasty but not sure I would make it again.
    Stew was so full of flavor we couldn't believe it! Didn't have a pressure cooker so I used a regular pot. Simmered on low for about 2 hours and the beef was tender. I also added carrots to the recipe. Highly recommended!
    I was able to get all the ingredients prepared easily while my 9 month old played by herself. I made it in a pot rather than a pressure cooker because I didn't have one. It would have been nice to have some more stock (probably because I used a pot) but besides that it is quite delicious.
    easy to follow and tastes great all of emeril's recipes are great and his show on the network
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