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 Essence 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 sliced shallots and saute to soften slightly. Add the butter, mushrooms, flour, veal stock, wine, 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. Once the stew is mostly cooked, stir in the peas and parsley and cook just long enough to thaw and cook slightly.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (490g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 420 (62%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 165mg||51 %|
|Sodium 698.7mg||24 %|
|Potassium 1271.9mg||33 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 15.7g|
|Protein 46g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 679
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