Beef Stew with Cheesy Fried Grits (Emeril Lagasse) Recipe

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Beef Stew with Cheesy Fried Grits (Emeril Lagasse)
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  1. Place the meat in a dish and season with 2 teaspoons of the Essence. Combine the flour with the remaining teaspoon of Essence. Dredge the meat in the flour to lightly coat, shaking to remove any excess.
  2. In a large pot, heat the oil over medium-high heat. Add the meat in batches and cook, stirring until evenly browned. As the meat browns, remove to a plate. Add the onions, carrots, and turnip, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and cook until brown, about 2 minutes. Add the bay leaves, thyme, and tomatoes, and cook for 1 minute. Add the mushrooms and cook, stirring, for 2 minutes.
  3. Add the wine and stir to deglaze the pan. Add the stock and potatoes and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours. Add the peas to the stew during the last 5 minutes of cooking time. Remove from the heat and discard the bay leaves and thyme stems. Add the parsley and stir to combine.
  4. Arrange the fried grit squares in shallow bowls and ladle the stew over the grits. Garnish with chopped chives and fresh chive stems.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Cheesy Fried Grits:
  10. Grease an 8 by 8-inch baking sheet with the butter and set aside. In a large, heavy saucepan, bring the water to a boil. Slowly add the grits, salt and pepper, whisking constantly. Bring to a boil, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally.
  11. Remove from the heat, add the cheese, green onions, and garlic, and adjust the seasoning to taste. Turn out the mixture onto the prepared baking sheet and using an offset cake spreader or rubber spatula, spread evenly across the bottom. Refrigerate until completely cooled and firm, at least 1 hour. Cut the grits into squares and refrigerate until ready to work.
  12. In a large, heavy skillet or saute pan, heat 1/2 cup of the oil to 350 degrees F.
  13. Combine the flour and Essence in a shallow dish. Combine the eggs and milk in another shallow dish, whisking to combine.
  14. Dredge the squares in the seasoned flour, dip into the egg wash, and then back into the flour, 1 at a time. Fry in batches, turning, until golden brown, 2 to 3 minutes, adding more oil as necessary. Remove with a slotted spoon and drain on paper towels. Season fried grits lightly with Essence.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1784.42 Kcal (7471 kJ)
Calories from fat 673.14 Kcal
% Daily Value*
Total Fat 74.79g 115%
Cholesterol 228.64mg 76%
Sodium 3840.46mg 160%
Potassium 1551.15mg 33%
Total Carbs 197.77g 66%
Sugars 7.99g 32%
Dietary Fiber 13.42g 54%
Protein 71.55g 143%
Vitamin C 26.2mg 44%
Vitamin A 0.3mg 10%
Iron 15.4mg 85%
Calcium 358.1mg 36%
Amount Per 100 g
Calories 193.24 Kcal (809 kJ)
Calories from fat 72.9 Kcal
% Daily Value*
Total Fat 8.1g 115%
Cholesterol 24.76mg 76%
Sodium 415.9mg 160%
Potassium 167.98mg 33%
Total Carbs 21.42g 66%
Sugars 0.87g 32%
Dietary Fiber 1.45g 54%
Protein 7.75g 143%
Vitamin C 2.8mg 44%
Iron 1.7mg 85%
Calcium 38.8mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.1
  • 46

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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