Beef Stew Emeril Lagasse Food

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

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.

BEST EVER BEEF STEW

Steps:

• Mix Essence with flour and coat beef cubes with mixture.
• Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.
• After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft. Add garlic and tomato paste and continue cooking for another 2 minutes. Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.
• Add wine and stir to deglaze pan then add the broth, potatoes and meat. Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender. Add peas and soy sauce during the last five minutes of cooking time. Note: I removed the lid for the last half hour to begin reducing the gravy.
• Remove bay leaves. Mix potato starch with 1/4 cup water and stir into stew to thicken. I served this with Cheese Toast and fresh fruit to absolute raves.

BEEF STEW

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 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 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

EMERIL'S BEEF STEW

Steps:

• Set 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.
• Add 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.
• Combine all ingredients thoroughly.

EMERIL'S SLOW COOKER BEEF STEW

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.

VENISON STEW

Steps:

• In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
• Remove the stew from the oven and serve in shallow bowls with crusty bread.
• 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 STEW

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.