Beef Stew
Beef Stew recipe: This Recipe is adapted from an old cookbook, "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bigoven.com.
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
