Beef & baby root vegetable fricassee

Yield: 4 servings

Measure Ingredient
¾ cup vegetable oil
¾ cup flour
1.00 pounds beef stew meat; cut 2” chunks
1 \N emeril’s 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
5.00 cup water
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 “Emeril’s 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 Emeril’s 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@...

03-21-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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