Beef Stew

By sherryl61

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon Emeril's Bayou Blast seasoning
• 3/4 teaspoon cracked black pepper
• 2 tablespoons unsalted butter
• 1/2 pound button mushrooms, thinly sliced
• 3 tablespoons all-purpose flour
• 3 cups veal or beef stock, at room temperature
• 2 tablespoons tomato paste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground allspice
• 1 pound small (golf ball size) new potatoes, quartered
• 1 cup diced carrots
• 1 cup frozen pearl onions, thawed
• 1/2 cup frozen green peas, thawed
• 1 tablespoon chopped fresh parsley leaves
• Emeril's Bayou Blast, if you cannot find in store
• 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
• Combine all ingredients thoroughly.
• Yield: 2/3 cup

Preparation

Step 1

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 or beef 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.