February 19, 2012 |
My mother came across this recipe online, it belongs to Emeril Lagasse, and it is the best beef stew I have ever had. It is a wonderful crock pot recipe, and is almost torturous with the wonderful aroma it fills your home with all day while it cooks. It is a somewhat adjustable; for example, I like my stews to be slightly runny, so I add more stock, and to give it a bit more of a hearty flavor, I add in 1/2 cup of red wine.
2 Tbsp Olive Oil
2 Pounds Beef Stew Meat, cut into 1-inch pieces
1 1/2 tsp Essence, recipe follows
3/4 Tbsp Cracked Black Pepper
2 Tbsp Unsalted Butter (I normally just use regular, salted butter and it works just fine)
1/2 Pound Button Mushrooms, thinly sliced
3 Tbsp All-Purpose Flour
3 Cups Veal or Beef Stock, at room temperature
1/2 Cup Red Wine (optional)
2 Tbsp Tomato Paste
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
1/8 tsp Ground Allspice
1 Pound Small (golf ball size) New Potatoes (or other waxy potato), quartered
1 Cup Diced Carrots
1 Cup Frozen Pearl Onions, thawed
1/2 Cup Frozen Green Peas, thawed
1 Tbsp Chopped Fresh Parsley
Emeril’s Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
Combine all ingredients thoroughly.
Yield: 2/3 Cup
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 of 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 crock pot. Cover the crock pot 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.
This dish goes really well with garlic bread served on the side.
*When browning your meat, it is important to do it in 2-3 batches; overcrowding the pan will create too much steam and you won’t be able to brown the meat properly.