Beef Stew

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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 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 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

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