Coffee-Braised Beef w/Mushroom Sauce

Kim Biegacki


This is an outstanding recipe that the mushroom sauce & some hot rolls alone would have made me happy. This was my first time to braise any meat with coffee & it really lent to the taste of the meat & sauce. My husband Anthony who hates coffee & shrooms just LOVED this! (He didn't eat any shrooms I want to mention that this is low sodium as well. Seriously, this is so delicious you'll want seconds for sure!

Other than adding more water to the sauce this recipe is from my Ninja Cooking System cookbook.

pinch tips: How to Use a Meat Thermometer



4 - 6 people


10 Min


1 Hr 40 Min


Slow Cooker Crock Pot


2 1/2 - 3 lb
boneless beef rump roast
1 tsp
1/2 tsp
black pepper
2 Tbsp
2 Tbsp
olive oil
8 oz
baby portabella mushrooms, sliced
1 large
onion, chopped
4 clove
garlic, minced
2 c
strong-brewed black coffee
1/4 c
red wine vinegar
1/4 c
all-purpose flour
1/4 c
cold water
3/4 - 1 c
water to sauce to desired consistency

Directions Step-By-Step

1 Ninja Cooking System, crockpot or covered dish.
Rinse off roast w/water and pat dry. Season with salt & pepper on all sides. Place butter & oil into pot. Set on STOVETOP HIGH & add beef once butter is melted. Brown beef on all sides which will take about 15 minutes and then place meat on a plate.
Add your delicious shrooms and diced up onions to pot with the remaining drippings from searing meat. Cook them uncovered until shrooms are tender about 15 minutes or so. Make sure to stir occasionally. Stir in your garlic and cook 2 minutes more. Add the hot coffee and vinegar to the pot.
Place beef on roasting rack and into pot. Cover and set OVEN TO 375 degrees F cook for 55 minutes. This will be for medium to medium well doneness. When finished cooking remove beef from pot and keep warm. (I placed mine in a covered dish.)
Stir in flour & 1/4 cup cold water, whisk till smooth or stir with fork. Set to STOVETOP HIGH & cook uncovered 10 minutes till mixture thickens. Stir often, as mine was immediately thick and I had to add about 3/4 cup of water to get the right consistency for my sauce. I poured the sauce over beef, covered and placed in a warm oven till ready to eat.

I served this with mashed red potatoes, honey orange glazed carrots and rolls.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American