A beef stew cooked to perfection in a slow cooker. Rich and savory with tender chunks of beef, potatoes, carrots, onions, mushrooms, and peas, Emeril’s beef stew will take you back to the classic meal you grew up eating.
SLOW COOKER BEEF STEW
SERVES 6
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Emeril’s Essence Creole Seasoning (recipe follows)
3/4 teaspoon cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups beef stock, room temperature
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
Season beef with 1 teaspoon salt, Essence, and 1/2 teaspoon black pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add half the beef and cook until well seared all over, 2 to 3 minutes per side. Transfer seared beef to a plate and repeat process with remaining beef.
In a large slow cooker, add remaining tablespoon of olive oil, butter, mushrooms, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, tomato paste, thyme, oregano, basil, and allspice. Sprinkle over flour and add beef stock, stirring to combine. Add seared beef and cover slow cooker and set temperature on high for 6 hours. After 5 hours, add potatoes, carrots, and pearl onions. Replace lid and cook for 1 hour more. Just before serving, stir in peas and serve immediately
EMERIL’S ESSENCE CREOLE SEASONING
MAKES 2/3 CUP
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 leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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