| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Cook: | 40 min |
| Yield: | about 3 quarts, 6 servings |
Ingredients
- 3 tablespoons olive oil
- 3 pounds beef stew meat, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 2 teaspoons Essence, recipe follows
- 1 teaspoon cracked black pepper
- 3 tablespoons unsalted butter
- 1 pound button mushrooms, quartered
- 2 cups roughly chopped yellow onions
- 2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
- 2 celery stalks, roughly chopped
- 1 tablespoon roughly chopped garlic
- 4 tablespoons all-purpose flour
- 4 1/2 cups veal or beef stock, at room temperature
- 4 tablespoons tomato paste
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1/4 teaspoon ground allspice
- 3 to 4 cups 1-inch dice russet potatoes
- 1 cup frozen green peas, thawed
- 2 tablespoons chopped fresh parsley leaves
- Steamed white rice or buttered egg noodles, for serving
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon dried thyme
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
Instructions
- Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
- Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
- Combine all ingredients thoroughly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 671 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 62 g |
| Cholesterol | 158 mg |
| Sodium | 1793 mg |
Reviews
Genius! We absolutely love this!! Fun to make!
I have been making those for years and the entire family loves it! The only thing I do differently is add some Italian style diced tomatoes because that’s what we like. If we are having a large crowd I will make some mashed potatoes with it so it goes a bit farther but other than that we just eat it with a nice crusty loaf of French bread.
I made this last for my husband and I . Absolutely delicious and very flavorful. The seasoning is next level of flavor..
Best beef stew reciepe !!! perfect what else can I say! We didnt serve over rice or noodles , it was a stand alone dish.
Love this recipe.
I ended up using veal and lamb stew meat, browning both before putting them in the stew and it came out tasting beautifully.
Will definitely make this again.
Great easy recipe. I always coat the meat with flour before browning it. ( thickens the sauce) and that is the only change I make
SOOOO GOOD! Emeril’s Essence was just the right spice! And I have plenty leftover for other recipes! This beef stew made everyone in my family part of the clean plate club!
Gorgeous! Made it a second time,with more broth and a bit of wine in the braise, and served as a stand alone stew with no extra starch, still balanced and delicious.
All in all a good recipe however I feel there was a bit too much paprika and cayenne….about half of what is stated would be my thoughts. It tends to overpower the dish….
This is my go to beef stew recipe! Delicious!