Emeril's Beef Stew

4.4(98)

by Food Network·published 2017-03-01

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Main Dish

Servings

about 3 quarts, 6 servings

Total time

—

Calories / serving

671 kcal

Ingredients (29)

serves

3 tablespoons olive oilolive-oil
3 pounds beef stew meat, cut into 1-inch piecesbeef-stew-meat
2 teaspoons kosher saltsalt
2 teaspoons Essence, recipe followsessence
1 teaspoon cracked black pepperpepper
3 tablespoons unsalted butterbutter
1 pound button mushrooms, quarteredbutton-mushroom
2 cups roughly chopped yellow onionsonion
2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)carrot
2 celery stalks, roughly choppedcelery
1 tablespoon roughly chopped garlicgarlic
4 tablespoons all-purpose flourflour
4 1/2 cups veal or beef stock, at room temperature
4 tablespoons tomato pastetomato-paste
1 sprig fresh thymethyme
1 sprig fresh rosemaryrosemary
1/4 teaspoon ground allspiceallspice
3 to 4 cups 1-inch dice russet potatoespotato
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley leavesparsley
Steamed white rice or buttered egg noodles, for servingnoodle
2 1/2 tablespoons paprikapaprika
2 tablespoons saltsalt
1 tablespoon dried thymethyme
2 tablespoons garlic powdergarlic-powder
1 tablespoon black pepperpepper
1 tablespoon onion powderonion-powder
1 tablespoon cayenne pepperpepper
1 tablespoon dried oreganooregano

Instructions (3 steps)

01Set 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.
02Add 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.
03Combine all ingredients thoroughly.

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