EMERIL'S SLOW COOKER BEEF STEW

Emeril's Slow Cooker Beef Stew image

Provided by K. Van Vleck

Categories Stew

Time 8h10m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 19

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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.