Emeril's Beef Stew

foodnetwork.com

Vecchio

3 tablespoons olive oil

3 pounds beef stew meat, cut into 1-inch pieces

2 teaspoons kosher salt

2 teaspoons Essence, recipe follows

1 teaspoon cracked black pepper

3 tablespoons unsalted butter

1 pound button mushrooms, quartered

2 cups roughly chopped yellow onions

2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)

2 celery stalks, roughly chopped

1 tablespoon roughly chopped garlic

4 tablespoons all-purpose flour

4 ½ cups veal or beef stock, at room temperature

4 tablespoons tomato paste

1 sprig fresh thyme

1 sprig fresh rosemary

¼ teaspoon ground allspice

3 to 4 cups 1-inch dice russet potatoes

1 cup frozen green peas, thawed

2 tablespoons chopped fresh parsley leaves

Steamed white rice or buttered egg noodles, for serving

subheading: Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 ½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions at foodnetwork.com

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