The Melaniff Family Cookbook

Beef Stew

Recipe courtesy of Emeril Lagasse

SHOW: Emeril Live EPISODE:College Cookin’


2 T olive oil

2 Lbs beef stew meat, cut into 1-inch pieces

1 1/2 t kosher salt

1 t Essence, recipe follows

3/4 t cracked black pepper

2 T unsalted butter

1/2 Lb button mushrooms, thinly sliced

3 T all-purpose flour

3 C veal or beef stock, at room temperature

2 T tomato paste

1/4 t dried thyme

1/4 t dried oregano

1/4 t dried basil

1/8 t ground allspice

1 Lb small (golf ball size) new potatoes, quartered

1 C diced carrots

1 C frozen pearl onions, thawed

1/2 C frozen green peas, thawed

1 T chopped fresh parsley leaves


Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.

Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour.

Add the potatoes and carrots and continue to cook the stew for another 7 hours.

During the last hour of cooking, add the pearl onions and replace the lid.

Once the stew is cooked, stir in the peas and parsley and serve immediately.

On since 2016

Emeril's ESSENCE Creole Seasoning


2 1/2 T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T onion powder

1 T cayenne pepper

1 T dried oregano

1 T dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup