Beef Stew

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef stew meat cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon Essence recipe follows
• 3/4 teaspoon cracked black pepper
• 2 tablespoons unsalted butter
• 1/2 pound button mushrooms thinly sliced (optional)
• 3 tablespoons all-purpose flour
• 3 cups veal or beef stock at room temperature
• 2 tablespoons tomato paste
• 1/4 cup red wine or Madeira
• 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
• 2 large Shallots sliced
• 1/2 frozen green peas
• 1 tablespoon chopped fresh parsley leaves

Instructions

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.
2. Add the sliced shallots and saute to soften slightly. Add the butter, mushrooms, flour, veal stock, wine, 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. Once the stew is mostly cooked, stir in the peas and parsley and cook just long enough to thaw and cook slightly.
3. Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. 2 1/2 tablespoons paprika
5. 2 tablespoons salt
6. 2 tablespoons garlic powder
7. 1 tablespoon black pepper
8. 1 tablespoon onion powder
9. 1 tablespoon cayenne pepper
10. 1 tablespoon dried oregano
11. 1 tablespoon dried thyme
12. Combine all ingredients thoroughly.