Stew

By Emeril Lagasse

2 tablespoons olive oil

2 pounds beef stew meat, cut into 1-inch pieces

1 1/2 teaspoons kosher salt

1 teaspoon Essence, recipe follows

3/4 teaspoon cracked black pepper

2 tablespoons unsalted butter

1/2 pound button mushrooms, thinly sliced

3 tablespoons all-purpose flour

3 cups veal or beef stock, at room temperature

2 tablespoons tomato paste

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon ground allspice

1 pound small (golf ball size) new potatoes, quartered

1 cup diced carrots

1 cup frozen pearl onions, thawed

1/2 cup frozen green peas, thawed

1 tablespoon chopped fresh parsley leaves

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 butter, mushrooms, flour, veal stock, 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. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.