Beef Grillades

2 Tablespoons Emeril's Essence
½ cup all purpose flour
1½ pounds lean round steak, trimmed of fat and cubed
2 Tablespoons vegetable oil
½ cup dry red wine
1½ cups beef broth
2 peeled, seeded and chopped tomatoes
½ teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
1 large onion, chopped
½ cup chopped celery (about 2 large stalks)
½ cup chopped green bell pepper (about ½ bell pepper)
4 cloves garlic, minced
8 ounces button mushrooms, wiped clean and quartered
¼ teaspoon dried oregano
1 teaspoon dried basil
Cooked rice

Place Essence and flour in a plastic bag. Mix well. Add cubed beef; shake to coat.

Heat oil in a medium sized Dutch oven. Add the beef with the excess flour shaken off. Cook beef for about 3 minutes on each side, or until golden brown. Add the wine and beef broth; stir until thickened. Add the tomatoes, thyme, salt, cayenne pepper and black pepper. Cover and reduce heat to simmer.

Preheat oven to 350º F. In a non-stick frying pan, add the onion, celery and bell pepper. Cook over medium heat until softened, about 8 minutes. Add garlic and cook for one minute. Add vegetable mixture to the beef; mix well. Place Dutch oven in preheated oven. Cook for 2 hours, or until beef is fork tender. Add mushrooms, oregano and basil. Cook an additional 20 minutes in oven. Remove from oven; taste and adjust seasonings if necessary. Serve over rice. Yield: 4 servings.