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Best Ever Beef Stew

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“I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly.”
2hrs 20mins

Ingredients Nutrition


  1. Mix Essence with flour and coat beef cubes with mixture.
  2. Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.
  3. After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft. Add garlic and tomato paste and continue cooking for another 2 minutes. Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.
  4. Add wine and stir to deglaze pan then add the broth, potatoes and meat. Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender. Add peas and soy sauce during the last five minutes of cooking time. Note: I removed the lid for the last half hour to begin reducing the gravy.
  5. Remove bay leaves. Mix potato starch with 1/4 cup water and stir into stew to thicken. I served this with Cheese Toast and fresh fruit to absolute raves.

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