Best Ever Beef Stew
photo by Bonnie G #2
- Ready In:
- 2hrs 20mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 907.18 g round tip roast, cut in 1-inch cubes
- 14.79 ml Emeril's Original Essence (or any Cajun seasoning)
- 118.29 ml all-purpose flour
- 59.14 ml vegetable oil
- 1 white onion, chopped
- 226.79 g baby carrots, cut in half
- 3.69 ml salt
- 2.46 ml ground black pepper
- 3 garlic cloves, crushed
- 29.58 ml tomato paste
- 2 bay leaves
- 14.79 ml dried thyme
- 2 plum tomatoes, seeded and roughly chopped
- 226.79 g button mushrooms, washed and quartered
- 473.18 ml dry red wine
- 2 (907.18 g) can beef broth
- 453.59 g russet potato, peeled and cut into 1-inch pieces
- 236.59 ml green peas
- 44.37 ml soy sauce
- 14.79 ml potato starch, for thickening
directions
- Mix Essence with flour and coat beef cubes with mixture.
- Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.
- 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.
- 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.
- 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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Reviews
-
I agree Gramma, this is the best ever. I followed the directions except the mushrooms I used weren't button as I had some others (don't know the name as they are in Chinese) and didn't have potatoes flour so used a corn starch slurry. I also browned the meat and then cooked in a crock-pot due to necessity. This is true comfort food and so easy to put together in the crock-pot and great directions. Made for PAC Spring 2010
RECIPE SUBMITTED BY
GrammaMikki
Elk Grove, California
Retired business analyst, I spend my time caring for grandchildren, cooking, gaming and pursuing my avocation as an artist. I love cooking for family and friends. Now that I'm retired I have the time to surprise busy working kids and their families with favorite dinners