| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 3/4 |
c |
Vegetable oil |
| 3/4 |
c |
Flour |
| 1 |
lb |
Beef stew meat; cut 2. chunks |
|
|
Emeril.s Essence; see * Note |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 2 |
|
Bay leaves |
| 1 |
c |
Dry red wine |
| 5 |
c |
Water |
| 1/2 |
lb |
Pearl onions; peeled |
| 1/4 |
lb |
Baby carrots; peeled |
| 1/4 |
lb |
Baby turnips |
| 1/4 |
lb |
Baby new potatoes; quartered |
| 1 |
tb |
Chopped garlic |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
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