EMERIL'S BEST BEEF STEW
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 28
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 SLOW COOKER BEEF STEW
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
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 BEEF STEW
Provided by Food Network
Categories main-dish
Time 1h25m
Yield about 3 quarts, 6 servings
Number Of Ingredients 29
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.
BEEF STEW
Provided by Food Network
Categories main-dish
Time 8h10m
Yield about 2 quarts, 4 to 6 servings
Number Of Ingredients 27
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.
CROCK POT/SLOW COOKER - EXTRA BEEFY BEEF STEW
I threw this one together after not being able to find the recipe I had used the one and only time I had made beef stew. Luckily, I was blessed with a pretty good memory. Here it is....
Provided by Catlady13
Categories Stew
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place ingredients in crock pot in the following order:.
- Onions, garlic, carrots and potatoes.
- Beef.
- Canned tomatoes.
- Brown sugar.
- Red wine.
- All seasonings.
- Beef stock or beef gravy mix.
- Cook in slow cooker on High for 6-8 hours or Low for about 10, depending on the slow cooker.
Nutrition Facts : Calories 420.6, Fat 7.3, SaturatedFat 3.1, Cholesterol 96.8, Sodium 790.4, Carbohydrate 46.5, Fiber 4.6, Sugar 23.2, Protein 37
SLOW COOKER BEEF STEW
This is great to have ready when you come home from a long day. The beef is tender and mouth-watering.
Provided by CookingONTheSide
Categories One Dish Meal
Time 7h20m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In 3-quart slow cooker, combine the first 12 ingredients.
- Cover and cook on low for 7-8 hours or until meat is tender.
- Discard bay leaves.
- In small bowl, combine the cornstarch and water until smooth; stir into stew.
- Add corn and peas.
- Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts : Calories 261.9, Fat 4.8, SaturatedFat 2, Cholesterol 58.1, Sodium 667, Carbohydrate 31.9, Fiber 4.8, Sugar 3.7, Protein 24.7
COLD WEATHER SLOW COOKER BEEF STEW
Make and share this Cold Weather Slow Cooker Beef Stew recipe from Food.com.
Provided by HokiesMom
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef steak into 1-inch cubes.
- Cut carrots into 1 inch pieces.
- Cut red potatoes into quarters.
- In a large skillet, brown beef on all sides.
- In a 5-quart slow cooker, combine the vegetables and pour tomatoes over top.
- In a small bowl, whisk the flour, tomato paste, and broth until smooth.
- Stir in salt, garlic, and pepper.
- Pour into the slow cooker.
- Top with beef.
- Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts : Calories 435, Fat 15.8, SaturatedFat 6, Cholesterol 92.4, Sodium 630.8, Carbohydrate 36.3, Fiber 6.8, Sugar 11.2, Protein 37.7
SLOW COOKER BEEF STEW
Make and share this Slow Cooker Beef Stew recipe from Food.com.
Provided by CoffeeB
Categories Stew
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, onion powder, salt and pepper in a large plastic bag.
- Shake to mix.
- Add beef to bag and shake to coat.
- Heat olive oil in a skillet and add beef to brown on all sides.
- Place beef in a slow cooker.
- Add tomato juice just until beeef is covered.
- Add onions, celery and bay leaf.
- Cook beef on low until tender, about 4-6 hours.
- Add carrots, potatoes, green beans, bouillon and water.
- Cook 1-2 hours until vegetables are soft.
Nutrition Facts : Calories 499.9, Fat 13.4, SaturatedFat 3.7, Cholesterol 73.5, Sodium 2900.2, Carbohydrate 65.3, Fiber 9.5, Sugar 21.1, Protein 34.7
SHERI'S SLOW COOKER BEEF STEW
I love beef stew. I am not fond of canned stew and have read many recipes and finally just took a little from one and a little from another and just added the things I like. This one my family loved so it's a keeper!
Provided by Narshmellow
Categories Stew
Time 4h45m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked.
- Heat oil in a large skillet.
- Place flour in a gallon sized plastic bag and coat meat.
- Brown meat in skillet.
- (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot.
- Add remaining ingredients.
- Add flour from bag along with enough to make 1/3 of a cup of flour.
- Stir well and let simmer on low for 4 hours.
- If not to desired thickness you may remove cover and turn to high, stir every so often.
- Or add more flour or some cornstarch dissolved in a little water.
Nutrition Facts : Calories 1004.5, Fat 58.8, SaturatedFat 17.2, Cholesterol 142.2, Sodium 1522.4, Carbohydrate 75, Fiber 9, Sugar 6.8, Protein 47.5
SLOW COOKER BEEF STEW
Make and share this Slow Cooker Beef Stew recipe from Food.com.
Provided by cookie1010
Categories Stew
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat over medium high heat in the skillet with oil.
- Transfer the meat and juices to the crock pot.
- Add all ingredients (except for the cornstarch) to the crock pot and stir.
- Cook on high for 4 hours.
- Add cornstarch and stir. Cook 1 more hour.
- Serve over rice or egg noodles for a more hearty meal.
Nutrition Facts : Calories 272.4, Fat 11.3, SaturatedFat 2, Cholesterol 8.4, Sodium 1065.1, Carbohydrate 38.4, Fiber 8.2, Sugar 6.5, Protein 8.3
SLOW-COOKER HOISIN BEEF STEW
With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day. Serve over hot rice with a side of steamed edamame or sauteed snow peas.
Provided by SusieQusie
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
- Add the beef, onions, carrots and celery. Toss to coat well.
- Cover and refrigerate overnight.
- In the morning, transfer meat mixture into the slow cooker.
- Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).
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