Beef Stew With Cheesy Fried Grits | Emerils.com

Ingredients

• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 1 tablespoon Emeril's Original Essence
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 2 cups chopped yellow onions
• 2 carrots, peeled and cut into 1-inch pieces
• 1/2 turnip, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped garlic
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 cup seeded and roughly chopped plum tomatoes
• 8 ounces button mushrooms, wiped clean and quartered
• 2 cups dry red wine
• 3 cups reduced beef or chicken stock
• 1 pound baking potatoes, like russets, peeled and cut into 1-inch cubes
• 1 cup green peas
• 1/4 cup chopped fresh parsley
• Fresh chives, garnish
• Chopped chives, garnish
• Cheesy Fried Grits