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Brighten up your kitchen with Emeril beef stew recipes. The last one is a must-try
Food and Drinks

Brighten Up Your Kitchen With Emeril Beef Stew Recipes. The Last One Is A Must-try

Nothing heart warming than an Emeril beef stew pot. Here are different ways you can nail it. BestLifeTips highly recommend to choose the last one.

In this article BestLifeTips reveals 3 different ways to cook Emeril beef stew. Choose ones that fit your kitchen and get ready for your

How to cook Emeril beef stew slow cooker

Emeril’s Best Beef Pressure-Cooker Stew will quickly become a household favorite because of how easy and quick this dish is to make. Fresh vegetables such as collard greens, turnips, parsnips, and fresh parsley add a healthy twist to the dish. Serve this recipe with crusty fresh baked bread, buttered white rice, or even hot and fresh masted potatoes for added decadence.

emeril beef stew 1

Source: Marthastewart.com

See more: Emeril beef stew calories by Myfitnesspal.com

Ingredients

  • 2 tablespoons tomato paste
  • 1⁄4 teaspoon dried thyme
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon dried basil
  • 1⁄8 teaspoon ground allspice
  • 1 lb new potato, quartered
  • 1 cup carrot, diced
  • 1 cup frozen pearl onions, thawed
  • 1⁄2 cup frozen green pea, thawed
  • 1 tablespoon fresh parsley leaves, chopped
  • 2 tablespoons olive oil
  • 2 lbs beef stew meat, cut into 1-inch pieces
  • 1 1⁄2 teaspoons kosher salt
  • 1 teaspoon creole seasoning
  • 3⁄4 teaspoon cracked black pepper
  • 2 tablespoons yogurt spread
  • 1 lb button mushroom, thinly sliced
  • 3 tablespoons all-purpose flour
  • 3 cups beef stock, at room temperature

Instruction

  • Preheat a 12-inch saute pan to medium-high. Season the beef with 1 teaspoon of salt, 1 teaspoon of creole seasoning, and 1/2 teaspoon of black pepper in a skillet with 1 tablespoon of olive oil.
  • In a saute pan, sear the beef (in two batches) for about 2 or 3 minutes per side.
  • In a slow cooker, combine the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat.
  • Set the slow cooker’s temperature to high and cover it. 1 hour of cooking
    Cook the stew for another 7 hours after adding the potatoes and carrots.
  • Replace the lid and add the pearl onions during the last hour of simmering.
    When the stew is done, add the peas and parsley and serve real quick.

How to cook Emeril beef stew pressure cooker

Emeril beef stew

Source: Theblackpeppercorn.com

Ingredients

  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups chopped collard greens
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into medium dice
  • 2 stalks celery, cut into medium dice
  • 1/4 teaspoon salt
  • Rice, for serving

Emeril’s ESSENCE Creole Seasoning

  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder

Instruction

  • In a mixing bowl, combine the Essence, flour, and meat cubes. Toss well to coat. In a pressure cooker, heat the oil over medium-high heat until it is hot. Cook, rotating periodically, until the meat is uniformly brown, approximately 5 minutes. Put the meat on a platter and put it aside. Cook, stirring occasionally, until the onion, celery, salt, pepper, and mushrooms are wilted, about 3 minutes. Add the garlic, bay leaf, thyme, rosemary, red wine, and broth to the browned meat. Cook for 20 minutes under pressure, then reduce heat to low after a continuous stream of steam is produced from the valve.
  • Replace the cover and mix in the parsnips, turnips, and collard greens. Cook for another 20 minutes. Serve over rice, garnished with chopped parsley.

How to cook Emeril beef stew instant pot

Ingredients

STEW:

  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups collard greens, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • 1 tablespoon Essence
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into a medium dice
  • 2 stalks celery, cut into a medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 cup dry red wine
  • rice, for serving

EMERIL’S ESSENCE:

  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder

Instruction

  • For Emeril essence: combine all ingredients above and mix them thoroughly.
  • In a mixing dish, combine the Essence, flour, and meat cubes. Toss well to coat.
    In an instant pot, heat the oil over medium-high heat until it is hot. Cook, rotating occasionally, until the meat is evenly brown, about 5 minutes. Put the meat on a platter and set it aside.
  • Cook, stirring occasionally, until the onion, celery, salt, pepper, and mushrooms are wilted, about 3 minutes. Add the garlic, bay leaf, thyme, rosemary, red wine, and broth to the browned meat. Cook for 20 minutes under pressure, then reduce heat to low once a steady stream of steam is produced from the valve.
    Replace the lid and stir in the parsnips, turnips, and collard greens. Cook for another 20 minutes.

How to cook Emeril beef stew cheesy grits

emeril beef stew

Source: Emerils.com

Ingredients

  • 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
  • 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

Instruction

  • Season the meat with 2 tablespoons of the Essence on a plate. Combine the flour and the last teaspoon of Essence in a mixing bowl. Dredge the meat in flour until it is gently coated, brushing off any excess.
  • 1/4 cup oil, heated over medium-high heat in a large pot Cook, tossing constantly, until the meat is evenly browned. Remove the meat to a plate as it browns, using additional oil as needed.
  • Cook, turning occasionally, until the onions, carrots, and turnip are tender, about 3 minutes. Cook, stirring constantly, for 30 seconds after adding the garlic. Cook for 2 minutes, or until the tomato paste has turned brown. Cook for 1 minute after adding the bay leaves, thyme, and tomatoes. Cook, stirring occasionally, for 2 minutes after adding the mushrooms. To deglaze the pan, add the wine and whisk it in. Bring the stock and potatoes to a boil together. Reduce the heat to low, cover, and cook, stirring occasionally, for 1 1/2 to 2 hours, or until the meat is very soft.
  • During the last 5 minutes of cooking, add the peas to the stew. Remove the bay leaves and thyme stalks from the pot and set aside. Stir in the parsley until everything is well combined.
  • In shallow bowls, arrange the fried grit squares and spoon the stew over them. Garnish with fresh chive stalks and minced chives.

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It’s quite easy and time saving to make a hearty Emeril beef stew for your family. If you nailed it, give BestLifeTips a thumb up and don’t stay away because we will update with more tips for your kitchen.