The recipe for Emeril's Best Beef Stew involves cooking beef with an assortment of vegetables, herbs and spices in beef broth and red wine. The recipe has a long list of ingredients but employs easy cooking techniques. It takes approximately 30 minutes to prepare and 50 minutes to cook.
Begin by making Emeril's Essence seasoning. Combine 2 ½ tablespoons paprika, 2 tablespoons each of salt and garlic powder and 1 tablespoon each of black pepper, cayenne pepper, onion powder, dried oregano and dried thyme. You only need to use a small portion of this seasoning, the rest can be safely stored for future use.
Chop 1 yellow onion, 2 stalks celery and 1 cup button mushrooms. Combine 1 tablespoon each of Essence seasoning and flour, then coat 1 pound diced beef in the mixture. Brown the beef with 1 tablespoon olive oil in a pressure cooker, then place the meat on a plate. Add the vegetables to the pressure cooker. Season with salt and pepper. When the vegetables are soft, return the meat to the pressure cooker along with 1 tablespoon chopped garlic, 1 bay leaf, 1 tablespoon chopped thyme and 1 teaspoon chopped rosemary. Pour in 2 ½ cups beef broth and 1 cup red wine. Cook the mixture for 20 minutes.
Chop 3 parsnips and 2 turnips. Prepare 2 cups chopped collard greens. Add these vegetables to the pressure cooker and allow the stew to cook for another 20 minutes. Serve with a scattering of 2 tablespoons chopped parsley.