Beef Stew

INGREDIENTS

• 3 cups veal or beef stock, at room temperature
• 1 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 pound small (golf ball size) new potatoes, quartered
• 1/8 teaspoon ground allspice
• 1/4 teaspoon dried basil
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon Essence, recipe follows
• 1 cup diced carrots
• 1/2 cup frozen green peas, thawed
• 2 tablespoons tomato paste
• 1/4 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 2 pounds beef stew meat, cut into 1-inch pieces
• 1/2 pound button mushrooms, thinly sliced
• 1 cup frozen pearl onions, thawed
• 3/4 teaspoon cracked black pepper