Yield: 4 servings
|¾ cup||vegetable oil|
|1.00 pounds||beef stew meat; cut 2 chunks|
|1 \N||emerils essence; see * note|
|1.00 cup||chopped onions|
|1.00 cup||chopped celery|
|1 \N||salt; to taste|
|1 \N||cayenne pepper; to taste|
|2.00 \N||bay leaves|
|1.00 cup||dry red wine|
|½ pounds||pearl onions; peeled|
|¼ pounds||baby carrots; peeled|
|¼ pounds||baby turnips|
|¼ pounds||baby new potatoes; quartered|
|1.00 tablespoon||chopped garlic|
|½ teaspoon||dried thyme|
|½ teaspoon||freshly-ground black pepper|
* Note: See the Emerils Essence Information recipe which is included in this collection.
In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10 to 15 minutes, for a dark roux. Season the stew meat with Emerils 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 to 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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