Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 1 pound beef stew meat, cut into 2-inch chunks
  • Essence, recipe follows
  • 1 cup chopped onions
  • 1 cup chopped celery
  • Salt and cayenne
  • 2 bay leaves
  • 1 cup dry red wine
  • 5 cups water
  • 1/2 pound pearl onions, peeled
  • 1/4 pound baby carrots, peeled
  • 1/4 pound baby turnips
  • 14 pound baby new potatoes, quartered
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme

Directions

In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10-15 minutes, for a dark roux. Season the stew meat with Essence. Add the meat to the roux and brown the meat for 3 minutes, stirring constantly. Add the chopped onions and celery. Season with salt and cayenne. Cook for 2 minutes, stirring constantly. Add the bay leaves and red wine.

Stir for 1 minute, until a paste forms. Stir the water into the roux mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover and cook for 30 minutes. Remove the lid and continue to cook for 30-40 minutes, or until the meat is very tender. Remove the bay leaves and adjust the seasoning if needed. Serve over rice or creamy grits.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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