Monticello Beef Stew

★★★★★ 1 Review
Chelipepper avatar
By chris elizondo
from Chicago, IL

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!

serves 5-6
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients

  • 2 lb
    beef stewing meat, cut into 1/2ish inch cubes
  • 3 lg
    carrots, cut into chunks
  • 3 lg
    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 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
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How To Make

  • 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!

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