beef stew with cuban coffee gravy

Name: Beef Stew with Cuban Coffee Gravy
Prep time: 25 min
Cook time: 55 min
Yield: 4
Cuisine: Cuban
Ingredients: 1 pound(s) boned rump roast; - salt and fresh coarse ground black pepper to taste; 1/2 cup(s) strong brewed coffee; 1 cup(s) no-salt-added beef broth; 1/2 cup(s) finely chopped onion; 1/3 cup(s) dry red wine or more beef broth; 2 clove(s) garlic, minced; 1 cup(s) taro root or 1 cup potato; 1 cup(s) sliced mushrooms; 1 tablespoon(s) capers; 2 cup(s) cooked long-grain rice

11 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jul 5, 2016

My version of a recipe in "Cooking Light" magazine. My version omits 1/4 cup pitted dates, 1/2 cup shredded chayotes. Add them if you wish along with the mushrooms.

Rate

prep time 25 Min

cook time 55 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 pound boned rump roast
- salt and fresh coarse ground black pepper to taste
1/2 cup strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine or more beef broth
2 cloves garlic, minced
1 cup taro root or 1 cup potato
1 cup sliced mushrooms
1 tablespoon capers
2 cups cooked long-grain rice

How To Make beef stew with cuban coffee gravy

Step 1

Trim fat from beef and cut into 1 inch cubes. Sprinkle with salt and pepper.

Step 2

Heat a large saucepan over medium high heat. Add beef and cook 5 minutes or until browned.
Step 3

Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil. Cover and reduce heat and simmer 45 minutes.
Step 4

Add taro, mushrooms and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice
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