Thursday, January 24, 2013

Random Recipe Thursday

I made a rendition of Emeril's Winter Beef Stew on Tuesday night and I will share it here with you, with my changes of course. Link to the original here. My changes will be featured in CAPITAL LETTERS so it seems like I am yelling at you.


Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch pieces (I ONLY HAD A POUND AND THAT WAS FINE. I MEAN FOR GOODNESS SAKES, THERE ARE ONLY 2 OF US. PLUS BUDDY BUT SHE WASNT SO HIP TO THE STEW THING.)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Essence, recipe follows (LAST TIME I MADE MY OWN ESSENCE. I DID! WHAT A KISS-ASS, HUH? THIS TIME I USED MCCORMICK'S STEAK SEASONING.)
  • 3/4 teaspoon cracked black pepper
  • 2 tablespoons unsalted butter
  • 1/2 pound button mushrooms, thinly sliced (GROSS I LEFT OUT OBVIOUSLY)
  • 3 tablespoons all-purpose flour
  • 3 cups veal or beef stock, at room temperature (I USED CHICKEN BECAUSE THAT'S WHAT I HAD)
  • 2 tablespoons tomato paste (NOPE, DIDN'T HAVE ANY.) 
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground allspice
  • 1 pound small (golf ball size) new potatoes, quartered 
  • 1 cup diced carrots (OR A COUPLE OF HANDFULS OF BABY CARROTS)
  • 1 cup frozen pearl onions, thawed (ONE SHALLOT, DICED)
  • 1/2 cup frozen green peas, thawed (HOW ABOUT A TURNIP? I HAD ONE SO I USED IT.)
  • 1 tablespoon chopped fresh parsley leaves (BABE HATES PARSLEY. SO DO TIGERS.)

Directions

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 Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side. YES. THIS IS WHAT I DID. THEN, I TOSSED THE MEAT IN THE SLOW COOKER AND ADDED THE ONIONS AND STOCK TO THE FRYING PAN TO GET ALL THE YUMMY BITS UP. THEN, I POURED IT INTO THE SLOW COOKER.) 
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. WOW: I DIDN'T EVEN SEE THIS: Cover the slow cooker and set the temperature to high. Cook for 1 hour! I ADDED THE POTATOES AND TURNIPS AND CARROTS AND COOKED ON LOW FOR LIKE 9 HOURS. IT WAS FREAKING DELICIOUS. I'M NOT GONNA LIE. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

1 comment:

Randi said...

Tigers hate parsley? Am I on drugs here?