Emeril's Slow Cooker Beef Stew

Our favorite stew recipe with a few adjustments. So tasty and SO easy!

• Ready In: 8 hrs 10 mins
• Serves: 6
• Yields: 2 quarts

Ingredients

• 2  tablespoons olive oil
• 2  lbs beef stew meat, cut into 1-inch pieces
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon  creole seasoning
• 3⁄4 teaspoon cracked black pepper
• 2  tablespoons  yogurt spread
• 1  lb button mushroom, thinly sliced
• 3  tablespoons all-purpose flour
• 3  cups  beef stock, at room temperature
• 2  tablespoons tomato paste
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried basil
• 1⁄8 teaspoon ground allspice
• 1  lb new potato, quartered
• 1  cup carrot, diced
• 1  cup  frozen pearl onions, thawed
• 1⁄2 cup frozen green pea, thawed
• 1  tablespoon fresh parsley leaves, chopped

Directions

1. Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
2. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
3. Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
4. Cover the slow cooker and set the temperature to high. Cook for 1 hour.
5. Add the potatoes and carrots and continue to cook the stew for another 7 hours.
6. During the last hour of cooking, add the pearl onions and replace the lid.
7. Once the stew is cooked, stir in the peas and parsley and serve immediately.