Emeril's Beef Stew
AmericanBeefIntermediate120 minBy Northstar
Ingredients
Servings
4
- 2 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 0.3 cup flour
- 2 cup onions, chopped
- 0.5 cup celery, chopped
- 1 tbsp garlic, chopped
- 4 cup dark veal or meat stock
- 1 large Idaho potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
In a large skillet over medium heat, heat vegetable oil. Season beef with salt and pepper and toss with flour.
- 2
When oil is hot, add meat and cook until browned, about 6-8 minutes, stirring occasionally.
- 3
Add onions, celery, and garlic; cook until wilted and golden, about 6 minutes. Season with salt and pepper.
- 4
Deglaze with stock, scraping browned particles from the pan.
- 5
Add potatoes and carrots. Bring to a boil, reduce to a simmer, cover and cook 1.5-2 hours until meat is very tender.
- 6
Add remaining minced garlic in the last 10 minutes. Adjust seasoning and serve.
Tags
american