Beef stew with new potatoes

Ingredients:

• 0.9 kg beef, cut into 2.5 cm pieces
• 3 cups veal or beef broth at room temperature
• 1/4 tsp dried thyme
• 1/4 teaspoon dried oregano
• 1/4 tsp dried basil
• 1/8 tsp ground allspice
• 225 g of thinly sliced ​​champignons
• 1 cup diced carrots
• 1 cup frozen onion sets, thawed
• 1/2 cup frozen green peas, thawed
• 450 g of small new potatoes (golf ball size), cut into 4 pieces
• 2 tbsp. l. olive oil
• 1.5 tsp coarse salt
• 1 tsp spice mix (see recipe below)
• 3/4 tsp crushed black pepper
• 2 tbsp (30 g) unsalted butter
• 3 tbsp. flour
• 2 tbsp tomato paste
• 1 tbsp chopped fresh parsley leaves

Emeril's Creole Spice Blend:

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme

Preparation:

1. Place a 12-inch (30 cm) skillet over medium-high heat. Add 1 tablespoon of olive oil. Season the beef with 1 teaspoon of salt, 1 teaspoon of Creole spice mix, and 1/2 teaspoon of black pepper. Brown the beef (in two batches) for 2-3 minutes on each side.
2. Place the butter, mushrooms, flour, veal broth, tomato paste, thyme, oregano, basil, allspice, and browned meat in a slow cooker. Close the slow cooker and set the temperature to high. Cook for 1 hour.
   
   Add the new potatoes and carrots and continue simmering for another 7 hours. An hour before the end of cooking, add the onion sets and close the lid again. When the beef stew is ready, add the peas and parsley and serve immediately.
   
   Creole Spice Mix: Mix all ingredients thoroughly. Yields 2/3 cup.