Beef Stew Bake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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 ½ – 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.