Real Recipes From Real Home Cooks ®

beef stew with cuban coffee gravy

review
Private Recipe by
Annacia *
Moose Jaw, SK

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.

yield 4 -6
prep time 25 Min
cook time 55 Min
method Stove Top

Ingredients For beef stew with cuban coffee gravy

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

How To Make beef stew with cuban coffee gravy

  • 1
    Trim fat from beef and cut into 1 inch cubes. Sprinkle with salt and pepper.
  • 2
    Heat a large saucepan over medium high heat. Add beef and cook 5 minutes or until browned.
  • 3
    Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil. Cover and reduce heat and simmer 45 minutes.
  • 4
    Add taro, mushrooms and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice
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