monticello beef stew

Name: Monticello Beef Stew
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 5
Cuisine: American
Ingredients: 2 pound(s) beef stewing meat, cut into 1/2ish inch cubes; 3 large carrots, cut into chunks; 3 large potatoes, cut into chunks; 1 - rib of celery, cut into chunks; 1 can(s) 14 oz diced tomatoes; 1 can(s) 14 oz beef broth; 1 can(s) 6 oz tomato paste; 3 ounce(s) red cooking wine (the cheaper the better, seriously!); 2 tablespoon(s) garlic paste; 1/3 teaspoon(s) salt (or to taste); 1/16 teaspoon(s) black pepper (or to taste); 2 teaspoon(s) emeril's essence; 2 teaspoon(s) dry beef bouillon

(1 RATING)

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chris elizondo

Chicago, IL

Updated on Oct 27, 2013

Fall and winter are the perfect time for hearty beef stews - and stews are perfect for adding a French taste spin to with a little cooking wine and certain spices. Emeril's Essence is a blend of spices that Chef Emeril Lagasse uses and u can either buy it preblended at most major grocery stores or find the recipe here: http://www.justapinch.com/recipes/sauce-spread/spread/emerils-essence.html?p=2 This stew dresses up very nicely if u want to turn it into a nice adult meal and pair it with a hearty red drinking wine, croissants and a salad. Enjoy!

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

yield 5-6 serving(s)

Ingredients

2 pounds beef stewing meat, cut into 1/2ish inch cubes
3 large carrots, cut into chunks
3 large potatoes, cut into chunks
1 - rib of celery, cut into chunks
1 can 14 oz diced tomatoes
1 can 14 oz beef broth
1 can 6 oz tomato paste
3 ounces red cooking wine (the cheaper the better, seriously!)
2 tablespoons garlic paste
1/3 teaspoon salt (or to taste)
1/16 teaspoon black pepper (or to taste)
2 teaspoons emeril's essence
2 teaspoons dry beef bouillon

How To Make monticello beef stew

Step 1

In a large dutch over, brown the beef in a small bit of olive oil til seared on all sides. Season with salt and pepper and stir a few good turns. Add garlic paste and stir again.

Step 2

Add tomato paste, and then diced tomatoes- including the juice in the can. Add beef broth and cooking wine. Stir til blended. Add Essence and dry bouillon and stir again.
Step 3

Add all vegetables and give a good stir so that the vegetables are under the liquid and will cook thru. The starch in the vegetables is what is going to give u a nice thick gravy.
Step 4

Bring mixture to a slow boil and then lower to medium low and allow to simmer for an hour to an hour and 15 mins, stirring every 15 mins or so. When the vegetables are cooked and the gravy has thickened, its time to enjoy!
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