Beef and Baby Root Vegetable Fricassee

3/4 cup vegetable oil
3/4 cup flour
1 lb beef stew meat cut 2-inch chunks
Emeril's Essence to taste
1 cup chopped onions
1 cup chopped celery
salt to taste
cayenne pepper to taste
2 bay leaves
1 cup dry red wine
5 cup water
1/2 lb pearl onions peeled
1/4 lb baby carrots peeled
1/4 lb baby turnips
1/4 lb baby new potatoes quartered
1 tbsp chopped garlic
1/2 tsp dried thyme
1/2 tsp freshly-ground black pepper

In a large sauce pan, with a lid, over medium heat, whisk the oil and flour together. Stir the mixture constantly for about 10 to 15 minutes, for a dark roux. Season the stew meat with Emeril's Essence.

Add the meat to the roux and brown the meat for 3 minutes, stirring constantly. Add the chopped onions and celery. Season with salt and cayenne. Cook for 2 minutes, stirring constantly.

Add the bay leaves and red wine. Stir for 1 minute, until a paste forms. Stir the water into the roux mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover and cook for 30 minutes.

Remove the lid and continue to cook for 30 to 40 minutes, or until the meat is very tender.

Remove the bay leaves and adjust the seasoning if needed. Serve over rice or creamy grits.

This recipe yields 4 servings.