Photo: Kevin McCutcheon
Emeril's Beef Stew
29 ingredients
45 min + 40 min
about 3 quarts, 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1582
Calories
65g
Protein
49g
Fat
221g
Carbs
Counts 22 of 23 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- 3 pounds beef stew meat, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 2 teaspoons Essence, recipe follows
- 1 teaspoon cracked black pepper
- 3 tablespoons unsalted butter
- 1 pound button mushrooms, quartered
- 2 cups roughly chopped yellow onions
- 2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
- 2 celery stalks, roughly chopped
- 1 tablespoon roughly chopped garlic
- 4 tablespoons all-purpose flour
- 4 1/2 cups veal or beef stock, at room temperature
- 4 tablespoons tomato paste
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1/4 teaspoon ground allspice
- 3 to 4 cups 1-inch dice russet potatoes
- 1 cup frozen green peas, thawed
- 2 tablespoons chopped fresh parsley leaves
- Steamed white rice or buttered egg noodles, for serving
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By foodnetwork ·
Recipe sourced from
openrecipes