Best Ever Beef Stew

• round tip roast↗2 lbs

  cut in 1-inch cubes

• Emeril's Original Essence (or any Cajun seasoning)1 tablespoon
• all-purpose flour↗1⁄2 cup
• vegetable oil↗1⁄4 cup
• white onion↗1

  chopped

• baby carrots↗1⁄2 lb

  cut in half

• salt↗3⁄4 teaspoon
• ground black pepper↗1⁄2 teaspoon
• garlic cloves↗3

  crushed

• tomato paste↗2 tablespoons
• bay leaves↗2
• dried thyme↗1 tablespoon
• plum tomatoes↗2

  seeded and roughly chopped

• button mushrooms↗8 ounces

  washed and quartered

• dry red wine↗2 cups
• (16 ounce) cans beef broth↗2
• lb russet potato, peeled and cut into 1-inch pieces↗1
• cup green peas↗1
• tablespoons soy sauce↗3
• tablespoon potato starch, for thickening↗1

Step-by-step instructions

1. 1

   Mix Essence with flour and coat beef cubes with mixture.

2. 2

   Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.

3. 3

   After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft. Add garlic and tomato paste and continue cooking for another 2 minutes. Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.

4. 4

   Add wine and stir to deglaze pan then add the broth, potatoes and meat. Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender. Add peas and soy sauce during the last five minutes of cooking time. Note: I removed the lid for the last half hour to begin reducing the gravy.

5. 5

   Remove bay leaves. Mix potato starch with 1/4 cup water and stir into stew to thicken. I served this with Cheese Toast and fresh fruit to absolute raves.