Beef Stew With Cheesy Fried Grits Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup to 1 cup vegetable oil, for pan frying

1/2 cup whole milk

2 1/2 tablespoons paprika

2 cups dry red wine

1 tablespoon dried leaf oregano

8 ounces button mushrooms, wiped clean and quartered

2 tablespoons tomato paste

1 pound baking potatoes, like russets, peeled and cut into 1-inch cubes

1/2 cup all-purpose flour

1 teaspoon salt

3 cups reduced beef or chicken stock

1 tablespoon cayenne pepper

Cheesy Fried Grits, recipe follows

Chopped chives, garnish

2 cups chopped yellow onions

3 tablespoons chopped green onions (scallions)

1/2 teaspoon minced garlic

1 tablespoon chopped garlic

1 tablespoon onion powder

2 bay leaves

1 teaspoon unsalted butter

1 1/4 cups all-purpose flour

2 sprigs fresh thyme

1 cup seeded and roughly chopped plum tomatoes

1/2 turnip, chopped

1 cup grated white cheddar

2 large eggs

2 carrots, peeled and cut into 1-inch pieces

1 tablespoon Essence, recipe follows

1/4 cup chopped fresh parsley

1/4 cup vegetable oil

1 tablespoon black pepper

2 pounds boneless beef chuck, cut into 1-inch cubes

2 tablespoons garlic powder

1 cup old fashioned grits

5 cups water

2 tablespoons salt

1 cup green peas

1 tablespoon dried thyme

3/4 teaspoon salt

Fresh chives, garnish

1/2 teaspoon ground black pepper

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