Emeril's Slow Cooker Beef Stew
Recipe courtesy Emeril Lagasse, 2006. Uses Emeril's Essence Creole Seasoning (its own recipe).
Ingredients
- 2 tbsp Olive oil
- 2 lb Beef stew meat, cut into 1-inch pieces
- 1 1/2 tsp Kosher salt
- 1 tsp Creole seasoning, Emeril's Essence
- 3/4 tsp Black pepper, cracked
- 2 tbsp Unsalted butter
- 1/2 lb Mushroom, button, thinly sliced
- 3 tbsp Flour, all-purpose
- 3 cup Veal stock, or beef stock, at room temperature
- 2 tbsp Tomato paste
- 1/4 tsp Dried thyme
- 1/4 tsp Oregano, dried
- 1/4 tsp Dried basil
- 1/8 tsp Allspice, ground
- 1 lb Potato, small (golf-ball size) new potatoes, quartered
- 1 cup Carrot, diced
- 1 cup Pearl onion, frozen, thawed
- 1/2 cup Green peas, frozen, thawed
- 1 tbsp Parsley, fresh leaves, chopped
Directions
- Set a 12-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil. Season the beef with 1 teaspoon of the salt, the Essence and 1/2 teaspoon of the pepper. Sear the beef in 2 batches, about 2 or 3 minutes per side.
- Add the butter, mushrooms, flour, stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover and cook on high for 1 hour.
- Add the potatoes and carrots and cook another 7 hours, adding the pearl onions during the last hour.
- Stir in the peas and parsley and serve immediately.