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Beef Fricassee

  • Yield: 4 servings


  • 3/4 cup vegetable oil
  • 3/4 cup flour
  • 1 pound beef stew meat, cut into 2-inch chunks
  • 4 teaspoons salt
  • 1/2 teaspoon cayenne
  • 4 to 5 carrots, trimmed and cut into 2-inch chunks (about 2 cups)
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup dry red wine
  • 5 cups water
  • 6 small red potatoes, cut into 2-inch chunks (about 2 cups)
  • 3 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme


  • Combine the oil and flour in a large heavy saucepan over medium-high heat. Stirring constantly for 10 to 15 minutes, make a dark brown roux, the color of chocolate.
  • Season the stew meat with 2 teaspoons of the salt and the cayenne. Add the meat to the roux and brown the meat, stirring constantly, about 3 minutes. Add the carrots, onions, and celery. Cook, stirring often, for 2 minutes. Add the wine and stir for 1 to 2 minutes, until a paste forms. Add the water and stir to blend into the roux mixture. Add the potatoes, bay leaves, the remaining 2 teaspoons salt, the black pepper, and thyme. Bring to gentle boil and cook, uncovered, stirring occasionally, for 1 hour, or until the meat is tender.
  • Remove the bay leaves, skim off any fat that has risen to the surface, and serve