Emeril's Slow Cooker Beef Stew |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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Our favorite stew recipe with a few adjustments. So tasty and SO easy! Ingredients:
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 |
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 |
Directions:
1. 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 creole seasoning and 1/2 teaspoon of the black pepper.
2. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
3. Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
4. Cover the slow cooker and set the temperature to high. Cook for 1 hour.
5. Add the potatoes and carrots and continue to cook the stew for another 7 hours.
6. During the last hour of cooking, add the pearl onions and replace the lid.
7. Once the stew is cooked, stir in the peas and parsley and serve immediately.
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