Ingredients
- two tablespoons essential olive oil
- 2 pounds beef stew meat, reduce 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Essence, recipe follows
- 3/4 teaspoon cracked pepper
- two tablespoons unsalted butter
- 1/2 pound button mushrooms, thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups veal or beef stock, at 70 degrees
- two tablespoons tomato paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried tulsi
- 1/8 teaspoon ground allspice
- 1 pound small (basketball size) new taters, quartered
- 1 cup diced carrots
- 1 cup frozen gem onions, thawed
- 1/2 cup frozen eco-friendly peas, thawed
- 1 tablespoon chopped fresh parsley leaves
Directions
Set a 12-inch saute pan over medium-high temperature. Add 1 tablespoon from the essential olive oil towards the pan and season the beef with 1 teaspoon from the salt, 1 teaspoon Essence and 1/2 teaspoon from the pepper. Sear the beef (by 50 percent batches) within the saute pan for around two or three minutes per side.
Add some butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to some slow oven. Cover the slow oven and hang the high temperature to high. Prepare for one hour. Add some taters and carrots and then prepare the stew for an additional 7 hrs. Over the past hour of cooking, add some gem onions and switch the lid. When the stew is cooked, stir within the peas and parsley and serve immediately.
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
2 1/two tablespoons paprika
two tablespoons salt
two tablespoons garlic clove powder
1 tablespoon pepper