Best 3 Emerils Best Beef Stew Recipes

Indulge in a hearty and flavorful culinary experience with Emeril's exceptional beef stew recipes. From the classic and comforting rendition to variations that tantalize taste buds with unique ingredients and cooking techniques, this article offers a diverse selection of stews that cater to every palate. Whether you prefer a traditional slow-cooked stew or a modern interpretation with a twist, these recipes guarantee a delightful meal that warms the soul and satisfies the appetite.

1. **Emeril's Classic Beef Stew:** Embark on a journey of culinary tradition with this timeless recipe. Tender beef chunks, succulent vegetables, and a rich, savory broth come together in perfect harmony, creating a comforting and nostalgic dish that evokes memories of home.

2. **Emeril's Beef Stew with Red Wine:** Experience a symphony of flavors with this elevated stew. The addition of red wine imparts a delightful depth and complexity, while the combination of aromatic herbs and spices adds layers of intrigue. Prepare to be captivated by the robust and sophisticated flavors that dance on your palate.

3. **Emeril's Beef Stew with Guinness:** Discover the magic of stout beer in this unique and flavorful stew. Guinness contributes a distinctive richness and malty sweetness, while the beef and vegetables bask in its bold embrace. Get ready for a hearty and satisfying stew that will leave you craving more.

4. **Emeril's Beef Stew with Sweet Potatoes & Black Beans:** Embark on a culinary adventure with this vibrant and flavorful stew. Tender beef, sweet potatoes, black beans, and an array of spices create a harmonious blend of textures and flavors. Prepare to be delighted by the unexpected yet delightful combination that tantalizes your taste buds.

5. **Emeril's One-Pot Beef Stew:** Experience the convenience and flavor of this quick and easy one-pot stew. With minimal preparation and cleanup, this recipe allows you to savor a delicious and comforting stew without sacrificing taste. Perfect for busy weeknights or casual gatherings, this stew is sure to become a family favorite.

Prepare to embark on a culinary journey with Emeril's exceptional beef stew recipes. From the classic and comforting to the unique and adventurous, these recipes promise to deliver a delightful and memorable dining experience. So gather your ingredients, fire up your stove, and let the aromas of a hearty and flavorful stew fill your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

EMERIL'S BEST BEEF PRESSURE-COOKER STEW RECIPE - (4.5/5)

Emeril's Best Beef Pressure-Cooker Stew Recipe - (4.5/5) image

Provided by á-896

Number Of Ingredients 30

Ingredients

STEW:
1 tablespoon Essence, recipe follows
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into a medium dice
2 stalks celery, cut into a medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon garlic, chopped
1 bay leaf
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 cup dry red wine
2 1/2 cups beef broth
3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups collard greens, chopped
2 tablespoons fresh parsley leaves, chopped
rice, for serving
EMERIL'S ESSENCE:
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

Steps:

EMERIL'S ESSENCE: Combine all ingredients thoroughly. Yields 2/3 cup. STEW: Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve. Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.

EMERIL'S SLOW COOKER BEEF STEW

Emeril's Slow Cooker Beef Stew image

Make and share this Emeril's Slow Cooker Beef Stew recipe from Food.com.

Provided by K. Van Vleck

Categories Stew

Time 8h10m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 lbs beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon creole seasoning
3/4 teaspoon cracked black pepper
2 tablespoons yogurt spread
1 lb button mushroom, thinly sliced
3 tablespoons all-purpose flour
3 cups beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 lb new potato, quartered
1 cup carrot, diced
1 cup frozen pearl onions, thawed
1/2 cup frozen green pea, thawed
1 tablespoon fresh parsley leaves, chopped

Steps:

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 creole seasoning 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.
Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
Cover the slow cooker and set the temperature to high. Cook for 1 hour.
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 BEST BEEF STEW

Emeril's Best Beef Stew image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

1 tablespoon Essence, recipe follows
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into medium dice
2 stalks celery, cut into medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
2 1/2 cups beef broth
3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups chopped collard greens
2 tablespoons chopped fresh parsley leaves
Rice, for serving
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

Steps:

Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Tips:

Use high-quality beef chuck roast for the best flavor and texture.
Brown the beef in batches to avoid overcrowding the pan and ensure even cooking.
Use a Dutch oven or large pot with a heavy bottom to evenly distribute heat and prevent scorching.
Add a variety of vegetables to the stew, such as carrots, celery, onions, and potatoes, for a colorful and flavorful dish.
Use a good quality red wine for the stew, such as a Cabernet Sauvignon or Merlot, to add depth and richness to the flavor.
Simmer the stew for at least 1 hour, or until the beef is fall-apart tender.
Serve the stew with mashed potatoes, egg noodles, or crusty bread for a hearty and satisfying meal.

Conclusion:

Emeril's Best Beef Stew is a classic comfort food dish that is perfect for a cold winter day. The beef is tender and flavorful, the vegetables are perfectly cooked, and the gravy is rich and delicious. This stew is sure to be a hit with your family and friends.