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Emeril's Beef Stew


Emeril's Beef Stew Recipe

Ingredients:
  • 3 tablespoons olive oil
  • 3 pounds beef stew meat, cut into 1-inch pieces
  • 2 teaspoons kosher salt
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon cracked black pepper
  • 3 tablespoons unsalted butter
  • 1 pound button mushrooms, quartered
  • 2 cups roughly chopped yellow onions
  • 2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
  • 2 celery stalks, roughly chopped
  • 1 tablespoon roughly chopped garlic
  • 4 tablespoons all-purpose flour
  • 4 1/2 cups veal or beef stock, at room temperature
  • 4 tablespoons tomato paste
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 teaspoon ground allspice
  • 3 to 4 cups 1-inch dice russet potatoes
  • 1 cup frozen green peas, thawed
  • 2 tablespoons chopped fresh parsley leaves
  • Steamed white rice or buttered egg noodles, 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
Directions:
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