Emeril's Beef Stew

beef, veal, potatoes, mushrooms, carrots, onions, peas, celery, tomato, butter, flour, garlic, paprika, essence, parsley, onion powder, oregano, thyme

Ingredients

• 3 tablespoons olive oil
• 3 pounds beef stew meat, cut into 1-inch pieces
• 2 teaspoons kosher salt
• 2 teaspoons Essence, recipe follows
• 1 teaspoon cracked black pepper
• 3 tablespoons unsalted butter
• 1 pound button mushrooms, quartered
• 2 cups roughly chopped yellow onions
• 2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
• 2 celery stalks, roughly chopped
• 1 tablespoon roughly chopped garlic
• 4 tablespoons all-purpose flour
• 4 1/2 cups veal or beef stock, at room temperature
• 4 tablespoons tomato paste
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
1/4 teaspoon ground allspice
• 3 to 4 cups 1-inch dice russet potatoes
• 1 cup frozen green peas, thawed
• 2 tablespoons chopped fresh parsley leaves
• Steamed white rice or buttered egg noodles, for serving
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions for Emeril's Beef Stew Recipe