No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Sam's Beef Stew

Sam's Beef Stew

Nothing warms you up like a hearty stew. Serve with bread for dipping.

  • Prep Time: 30 minutes
  • Total Time: 2 1/2 to 3 hours
  • Yield: 4 to 6 servings


  • 2 tablespoons vegetable oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
  • 1/4 cup flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 2 bay leaves
  • 1 bundle of fresh thyme
  • 2 tablespoons tomato paste
  • 1 tablespoon plus 2 teaspoons chopped garlic
  • 4 cups dark veal or meat stock
  • 1 large Idaho potato, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1/4 cup chopped fresh parsely leaves


  • In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat in batches and cook until the meat is browned on all sides, this will take about 15 minutes to brown all the meat. Transfer to a platter and set aside.

  • Add the onions, celery, bay leaves, thyme, tomato paste and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan.

  • Return the beef to the pot and add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary. Serve hot garnished with fresh parsley and crusty bread