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Emeril’s All Natural Beef Stock Recipes

Italian Style Beef and Vegetable Soup
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

1 tablespoon olive oil 1 pound top sirloin, cut into ½ inch cubes
½ cups chopped yellow onion
¾ cup diced carrots
¾ cup diced celery
6 cups Emeril’s All Natural Beef Stock
1 28-ounce can whole peeled tomatoes, broken into pieces
1 1-inch by 4-inch piece of parmesan cheese rind (optional)
1 bay leaf
1 ½ teaspoons salt
¼ teaspoon crushed red pepper
1 ½ cups diced zucchini and/or yellow squash
¾ cups diced red bell pepper 1 cup peeled and diced new potatoes
1 14-ounce can cannelini or great northern beans, drained and rinsed
2 cups spinach leaves

In a large saucepan or soup pot over medium high heat, add olive oil. When hot, add the sirloin and brown on all sides, about 3 minutes. Add the onion, carrots, and celery and cook until tender, 3 to 4 minutes. Add the beef stock, tomatoes, parmesan rind, bay leaf, salt and crushed red pepper. Bring to a simmer and cook for 20 to 25 minutes. Add the zucchini, red bell pepper, new potatoes and cannelini beans and cook until the vegetables are tender, usually 10 to 12 minutes. Add the spinach leaves, stir to combine, and set aside for 5 minutes before serving. Yield: 3 quarts, 6 to 8 servings\

Beef and Broccoli Stir Fry
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

2 tablespoons vegetable oil
cloves garlic, sliced
1 pound sirloin steak, cut into ½ inch strips
8 to 12 ounces broccoli florets (about 2 small heads)
½ cup Emeril’s All Natural Beef Stock
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 ½ tablespoons hoisin sauce
1 teaspoon crushed red pepper
2 teaspoons sugar
1 teaspoon cornstarch
Steamed white rice, for serving

Heat vegetable oil in a large skillet or wok over medium high heat. When the oil is hot add the garlic and sauté until fragrant, about 30 seconds. Add the sliced beef and cook for 1 to 2 minutes on each side, then add the broccoli florets. Add the beef stock to the pan, cover and cook for 4 to 5 minutes or until most of the broth has evaporated and the broccoli is tender.

In a small bowl combine the soy sauce, balsamic vinegar, hoisin sauce, crushed red pepper, sugar and cornstarch. Stir the soy sauce mixture into the beef and broccoli, and continue to cook until sauce thickens, 1 to 2 minutes longer. Serve with steamed rice if desired.

Yield: 2 to 4 servings

Easy Beef Stroganoff
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

2 tablespoons olive oil
1/2 pounds beef sirloin, cut into ½-inch strips
1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper, plus more for seasoning noodles
5 tablespoons unsalted butter
12 ounces mushrooms, quartered
1 1/2 cups thinly sliced yellow onion
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 ¾ cups Emeril’s All Natural Beef Stock
7 tablespoons sour cream
1 teaspoon Dijon mustard
1 (12-ounce) package wide egg noodles, cooked al dente, drained and set aside to keep warm
1 tablespoon chopped parsley

Heat a large 12-inch skillet over medium-high heat and add the olive oil. Season the beef strips with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add the beef to the hot pan and sear until golden on both sides, 2 to 3 minutes. Transfer the beef to a large plate and set aside.

Return the skillet to the heat and add 3 tablespoons of the butter to the pan. When the butter has melted, add the mushrooms and sauté, stirring often, until well browned, about 7 minutes. Add the onion to the pan and cook, stirring often, until onion is soft and lightly browned around the edges, 4 to 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Whisk in the flour and cook, stirring, for 1 minute. Add the beef stock and browned beef to the pan and bring the contents of the pan to a boil while whisking constantly. Once sauce has thickened, remove from the heat and whisk in the sour cream, mustard, and remaining salt.

Add the remaining 2 tablespoons of butter to the warm noodles and season to taste with black pepper. Toss to blend. Add the noodles to the warm Stroganoff sauce and warm briefly over medium heat, stirring frequently; do not allow the sauce to boil. Add the parsley and stir to combine. Serve immediately.

Yield: 4 main course servings Creamy Mushroom Soup
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

3 tablespoons unsalted butter
pound button mushrooms, trimmed and sliced
Salt and freshly ground black pepper
3 tablespoons minced shallots
1 teaspoon minced garlic
1 ½ tablespoons flour
2 sprigs fresh thyme
2 cups Emeril’s All Natural Beef Stock
½ cup heavy cream

Heat a 3 quart skillet over medium high heat. Melt the butter and add the mushrooms. Season with salt and pepper and cook, stirring, until mushrooms are golden around the edges, 4 to 6 minutes. Add the shallots and garlic and cook for 1 minute longer. Sprinkle the flour over the mushrooms, stir well, and cook for 1 minute. Do not allow to brown. Add the thyme sprigs and beef stock and stir to combine. Bring to a simmer and cook until stock has reduced by half, about 5 minutes. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes longer. Remove the thyme sprigs, adjust seasoning if necessary, and serve hot over steak, chicken, or pasta.

Yield: About 2 cups sauce

Some Real Good Chili

1 TBL vegetable oil
1 1/2 pounds lean ground beef
2 Cup chopped yellow onion
1 TBL minced garlic
2 TBL chili powder
2 teaspoons Emeril’s Essence
1 tsp salt
2 tsp ground cumin
1/4 tsp ground black pepper
1 (15-ounce) can whole peeled tomatoes
3 TBL tomato paste
1 tsp sugar
2 Cups Emeril's All Natural Beef Stock

Heat oil in a large, heavy pot over medium-high heat.

Add meat and stir with a spoon to break up the pieces. Cook, stirring, until meat is browned & cooked through, about 5 min. Add onion, garlic, chili powder, Emeril’s Essence, salt, cumin, and pepper. Cook, stirring, until soft, about 4 minutes.

Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes, tomato paste, sugar, & stock to the pot. Stir well and bring to boil. Lower heat to med-low and simmer, uncovered, for 30 min, stirring occasionally to prevent chili from sticking to the bottom of the pot.

Remove the pot from the heat, ladle the chili into bowls, and serve.

Yield: 6 cups, serving about 6 to 8

Garlic Lovers' Pot Roast

1 boneless beef chuck roast (about 3 pounds)
10 cloves garlic, peeled and cut in half lengthwise
2 teaspoons salt
1/2 tsp ground black pepper
2 TBL vegetable oil
2/3 Cup beef stock

Using tip of a sharp knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.

Season the roast on all sides with the salt and pepper. Wash hands well before continuing.

Heat a Dutch oven over high heat. Add the oil and, when hot, use meat fork to add the roast. Sear the meat on all sides until very well browned, about 4 to 6 minutes per side.

When roast is evenly browned on all sides, carefully add the stock and cover the pot.

Reduce heat to low-medium and cook the roast until it is very tender, about 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. If necessary, add more stock.

When the roast is very tender, carefully transfer to a serving platter with a meat fork.

Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top.

YIELD: 6 to 8 servings

Some Real Good Beef Chili

1 Tablespoon vegetable oil
1 ½ pounds lean ground beef
1 Tablespoon minced garlic
2 Tablespoons chili powder
2 teaspoons Emeril’s Original Essence
1 teaspoon salt
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 15oz can whole peeled tomatoes
3 Tablespoons tomato paste
1 teaspoon sugar
2 Cups Emeril’s Beef Stock

Heat oil in a large heavy pot over medium-high heat.

Add meat and stir with a spoon to break up the pieces. Cook, stirring, unitl meat is browned & cooked through about 5 minutes. Add onion, garlic, chili powder, Emeril’s Essence, salt, cumin and pepper. Cook, stirring until soft, about 4 minutes.

Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes, tomato paste, sugar and stock to the pot. Stir well and bring to boil. Lower heat to medium-low and simmer, uncovered, for30 minutes, stirring occasionally to prevent chili from stocking to the bottom of the pot.

Remove the pot from the heat, ladle chili into bowls, and serve.

Garlic Lovers’ Pot Roast

1 boneless beef chuck roast (about 3 pounds)
10 cloves garlic, peeled and cut in half lengthwise
2 teaspoons salt
½ teaspoon ground black pepper
2 Tablespoons vegetable oil
2/3 cup Emeril’s Beef Stock

Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 ½ inches deep all over the pot roast. Using your fingers insert the garlic cloves as deep into the meat as possible.

Season the roast on all sides with the salt and pepper. Wash hands well before continuing.

Heat a Dutch oven (heavy tall sided pot with lid) over high heat. Add the oil and, when hot, use a meat fork to add the roast. Sear the meat on all sides wntil very well browned, about 4 to 6 minutes per side. When the roast is evenly browned on all sides, carefully add the stock and cover the pot.

Reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 to 3 ½ hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. Add more stock if necessary.

When the roast is very tender carefully transfer to a serving platter with a meat fork. Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top.

YIELD: 6 to 8 servings