| Level: | Easy |
| Total: | 8 hr 10 min |
| Prep: | 10 min |
| Cook: | 8 hr |
| Yield: | about 2 quarts, 4 to 6 servings |
Ingredients
- 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
- 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
Instructions
- Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
- Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Reviews
I’ve been using this recipe for 15 plus years! Love it! I omit the mushrooms and pearl onions (no one likes them except me), and add a handful of fresh green beans towards the end of cooking too.
This has been my go to beef stew recipe for the last 15 years. All I adjust is that I add more flour. Thanks Emeril.
Great recipe… been making this for a while. I change it up by adding a bag of mixed vegetables and a bag of lima beans…
Awesome recipe. Well rounded flavours, it’s a keeper !!!
This recipe is incredible. I recommend doubling the recipe and freezing leftovers in plastic freeze bags to save space and have awesome comfort meals in the winter! It keeps quite well frozen if all air eliminated from freezer bags. I also recommend seasoning to taste with Emeril’s essence. I like it a bit strong. But to each their own. Enjoy!!!
(A glitch must have happened with the food network’s website, because this recipe used to have around 30 or more reviews.) I’ve been making stew by this recipe for at least 9 years and it turns out great. I think the key is the emeril’s essence spice blend. and when I make it I generously sprinkle more spice blend. I switched out the pearl onions (which I think have a weird taste and texture) for large-sliced yellow onions. and I serve with either Hawaiian sweet rolls or white rice, depending on my crowd. I recommend not slicing the mushrooms, since mushrooms already disappear when cooked, there’s no need to make them smaller.
delicious recipe and so easy,