Tuesday, January 24, 2012

PostHeaderIcon Jenn: Comfort Food

The snow this weekend was a perfect excuse for comfort food.  A little snow, a chilly day spent in front of the fire and beef stew on the stove.  Even my "vegetarian" eats beef stew over egg noodles, minus the beef of course.  According to my husband, this stew is brilliant.  It is better the next day.  I omitted the mushrooms because I am the only one who eats them - and my kids asked that next time I omit the peas.  I keep Emeril's Essence on hand in the cabinet - I love it sprinkled on chicken, fish or steak and grilled - it adds a little spice to just about anything.

Emeril's Beef Stew (food network)

  • 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

  • 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.

    Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

    • 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.


    Post a Comment

    Related Posts with Thumbnails

    These are our original posts...

    MyFreeCopyright.com Registered & Protected

    What's for Dinner?

    Grab Our Button


    Grateful Sunday


    Click It!

    Click here and vote for us! Top Mommy Blogs - Mom Blog Directory Proud member of MommyBlogs
    Friday Follow

    Follow the MOMentum

    Top food blogs

    Blog Archive