Emeril's Best Beef Stew

Description
Contributed by PressureCookerRecipes Y-Group
 * Yield: 1 stew and ⅔ cup of Emeril's Essence

Ingredients

 * 1 tablespoon Essence, recipe follows
 * 1 tablespoon all-purpose flour
 * 1 pound beef stew meat, cut into 1-inch cubes
 * 1 tablespoon olive oil
 * 1 medium yellow onion, cut into medium dice
 * 2 stalks celery, cut into medium dice
 * ¼ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 1 cup button mushrooms, quartered
 * 1 tablespoon chopped garlic
 * 1 bay leaf
 * 1 teaspoon chopped fresh thyme leaves
 * 1 teaspoon chopped fresh rosemary leaves
 * 1 cup dry red wine
 * 2½ cups beef broth
 * 3 parsnips, peeled and cubed
 * 2 turnips, peeled and cut into ½-inch cubes
 * 2 cups chopped collard greens
 * 2 tablespoons chopped fresh parsley leaves
 * rice, for serving

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)

 * 2½ 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

 * 1) Combine the essence, flour, and beef cubes in a bowl.
 * 2) Toss to coat well.
 * 3) Add the oil to a pressure cooker and heat over medium-high heat until hot.
 * 4) Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes.
 * 5) Transfer the meat to a plate and set aside.
 * 6) Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes.
 * 7) Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth.
 * 8) Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
 * 9) Add the parsnips, turnips, and collard greens, stir well, and replace lid.
 * 10) Cook an additional 20 minutes.
 * 11) Garnish with chopped parsley and serve over rice.

Emeril's Essence

 * 1) Combine all ingredients thoroughly.