Beef And Baby Root Vegetable Fricassee

Recipe Ingredients

3/4 cup	177ml	Vegetable oil
3/4 cup	46g / 1.6oz	Flour
1 lb	454g / 16oz	Beef stew meat - cut 2" chunks
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
2		Bay leaves
1 cup	237ml	Dry red wine
5 cups	1185ml	Water
1/2 lb	227g / 8oz	Pearl onions - peeled
1/4 lb	113g / 4oz	Baby carrots - peeled
1/4 lb	113g / 4oz	Baby turnips
1/4 lb	113g / 4oz	Baby new potatoes - quartered
1 tablespoon	15ml	Chopped garlic
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10 to 15 minutes, for a dark roux. Season the stew meat with Emeril's Essence. Add the meat to the roux and brown the meat for 3 minutes, stirring constantly. Add the chopped onions and celery. Season with salt and cayenne. Cook for 2 minutes, stirring constantly. Add the bay leaves and red wine. Stir for 1 minute, until a paste forms. Stir the water into the roux mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover and cook for 30 minutes. Remove the lid and continue to cook for 30 to 40 minutes, or until the meat is very tender. Remove the bay leaves and adjust the seasoning if needed. Serve over rice or creamy grits.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A01 broadcast 01-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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