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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a recipe handed down from my mother's mother, to my mother, then to me. Low maintenance and very tasty!! Ingredients:
3 lbs beef stew meat, cleaned of fat, grizzle, and cut into 1 1/2 inch cubes |
3 lbs tiny new potatoes, cleaned and left whole |
1 lb carrot, peeled and chopped into 1 1/2 inch pieces |
2 medium onions, chopped into 1 1/2 inch pieces |
1 bunch celery heart, cleaned and chopped into 1 1/2 inch pieces |
10 ounces frozen green peas |
flour |
emeril's original essence |
olive oil |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 1/4 ounces onion soup mix |
1 (6 ounce) can tomato juice |
6 ounces water |
2 tablespoons worcestershire sauce |
2 teaspoons horseradish (not sauce) |
4 large garlic cloves, minced |
Directions:
1. For the meat:
2. Sprinkle the cut meat with flour, to cover.
3. Add amount of Emeril’s of your choice. (I go heavy).
4. Heat a large heavy pan over medium high heat, and brown the meat (in batches if necessary) until all the meat is browned all over.
5. When all the meat is browned, transfer to a large baking dish. (One large enough to accommodate easily and can stir in).
6. In the same skillet the meat was browned in, add soup, soup mix, tomato juice, water, worcestershire sauce, horseradish and garlic.
7. Simmer covered for 5 minutes.
8. Place potatoes, carrots, celery, onions, into the same baking dish with the meat.
9. Add the soup mixture and mix well.
10. Bake covered at 350° for 1 1/2 – 2 hours, stirring every 30 minutes and until meat is tender and the vegetables are done, adding the peas at about the last 15 minutes of cooking time.
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