Emerils Best Beef Stew Recipes

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EMERIL'S SLOW COOKER BEEF STEW



Emeril's Slow Cooker Beef Stew image

Make and share this Emeril's Slow Cooker Beef Stew recipe from Food.com.

Provided by K. Van Vleck

Categories     Stew

Time 8h10m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 lbs beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon creole seasoning
3/4 teaspoon cracked black pepper
2 tablespoons yogurt spread
1 lb button mushroom, thinly sliced
3 tablespoons all-purpose flour
3 cups beef stock, at room temperature
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 lb new potato, quartered
1 cup carrot, diced
1 cup frozen pearl onions, thawed
1/2 cup frozen green pea, thawed
1 tablespoon fresh parsley leaves, chopped

Steps:

  • 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 creole seasoning 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 spread, 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.

EMERIL'S BEST BEEF STEW



Emeril's Best Beef Stew image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 28

1 tablespoon Essence, recipe follows
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into medium dice
2 stalks celery, cut into medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
2 1/2 cups beef broth
3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups chopped collard greens
2 tablespoons chopped fresh parsley leaves
Rice, for serving
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

Steps:

  • Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
  • Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

EMERIL'S BEST BEEF PRESSURE-COOKER STEW RECIPE - (4.5/5)



Emeril's Best Beef Pressure-Cooker Stew Recipe - (4.5/5) image

Provided by á-896

Number Of Ingredients 30

STEW:
1 tablespoon Essence, recipe follows
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into a medium dice
2 stalks celery, cut into a medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon garlic, chopped
1 bay leaf
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 cup dry red wine
2 1/2 cups beef broth
3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups collard greens, chopped
2 tablespoons fresh parsley leaves, chopped
rice, for serving
EMERIL'S ESSENCE:
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

Steps:

  • EMERIL'S ESSENCE: Combine all ingredients thoroughly. Yields 2/3 cup. STEW: Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve. Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.

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