Monticello Beef Stew

chris elizondo


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: Emeril's Essence
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!


★★★★★ 1 vote

20 Min
1 Hr 30 Min
Stove Top


  • 2 lb
    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 oz
    red cooking wine (the cheaper the better, seriously!)
  • 2 Tbsp
    garlic paste
  • 1/3 tsp
    salt (or to taste)
  • 1/16 tsp
    black pepper (or to taste)
  • 2 tsp
    emeril's essence
  • 2 tsp
    dry beef bouillon

How to Make Monticello Beef Stew


  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.
  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.
  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.
  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!

Printable Recipe Card

About Monticello Beef Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtag: #stew

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