Emeril'S Slow Cooker Beef Stew

• 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

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.

olive oil, beef stew meat, kosher salt, creole seasoning, cracked black pepper, yogurt spread, button mushroom, allpurpose, beef stock, tomato paste, thyme, oregano, basil, ground allspice, new potato, carrot, frozen pearl onions, frozen green pea, parsley

Taken from www.food.com/recipe/emerils-slow-cooker-beef-stew-450421 (may not work)