Beef Stew

This month Food ‘n Flix was hosted by La Cocina de Leslie. The movie this month was a movie I had never seen before, Last Holiday. Georgia Byrd, a woman who lives just an average life has a life changing moment when she learns she has only a small amount of time left to live. Georgia regrets not going for her dreams while she had the chance, the dreams of being a chef, the dreams of traveling.. So she cashes in her life savings and goes on a European adventure before she dies. To enter Food ‘n Flix this month, go here to check it out. You have until the 29th!

Georgia seems to have a love affair with the Food Network, with the first dish she makes in the movie being from Emeril Lagasse. I decided that in the spirit of the movie I would make a dish of Emeril’s. This stew was perfect. The flavors were absolutely amazing. For something as simple as stew, I was surprised this could be full of so much flavor. Part of the recipe calls for Essence. I made way too much of the spice mixture just for this stew, so I’ve been including it in every recipe I’ve cooked since. It’s a wonderful combination. If you see me mention  Essence in the ingredients of my upcoming posts, this is what it is!

Beef Stew
(Emeril Lagasse)

Ingredients
3 tbsp olive oil
3 lbs beef, cut into chunks
2 tsp salt
2 tsp Essence (recipe below)
1 tsp ground black pepper
3 tbsp butter
1 lb mushrooms, quartered
2 cups onions, chopped
2 cups carrots, sliced
2 celery stalks, chopped
1 tbsp garlic, minced
4 tbsp all-purpose flour
4 1/2 cups beef stock
4 tbsp tomato paste
1/4 tsp ground allspice
4 cups russet potatoes, chopped
1 cup frozen peas, thawed

Directions

1. Set a Dutch oven over medium heat. Add 3 tbsp of olive oil. Season the beef with salt, pepper, and Essence. Add the meat to the pot and cook until brown on each side. Remove the beef and set aside.

2. Add the butter and mushrooms to the pot, and cook until well browned. Add the onions, carrots, and celery and saute until the onions are softened, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 3 minutes. Add the beef stock, tomato paste, allspice, and beef. Bring to a boil. Cover the pot and cook for 30 minutes.

3. Add the potatoes. Recover and cook 30 minutes more.

4. Stir in peas. Remove from heat. Serve over rice or egg noodles.

* serves 6

Essence

Ingredients
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

1. Mix all together thoroughly. 

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2 responses

  1. Pingback: Baked Crab Cakes | lawstudentscookbook

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