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coffee beef stew

41 Pinches 1 Photo
ClubFoody avatar
Surrey South, BC
Updated on Feb 1, 2022

Rich, hearty with bold flavor, this is just what’s needed for the cold winter months!

prep time 15 Min
cook time 1 Hr 45 Min
method Stove Top
yield 6 servings

Ingredients

  • 3 pounds boneless beef blade steak, trimmed and cubed into 1 1/2-inch pieces
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 tablespoons vegetable oil
  • 1 tablespoon clarified butter
  • 3 cups white onions, chopped
  • 3 large cloves garlic, pressed
  • 1 teaspoon hot paprika
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 cup dry red wine
  • 3 tablespoons tomato paste
  • 3 tablespoons brown sugar
  • 3 cups low-sodium beef broth
  • 1/2 cup strong brewed coffee
  • 1 tablespoon worcestershire sauce
  • 1 large bay leaf
  • 1 1/2 cups celery (about 3), cubed into 1-inch pieces
  • 1 1/2 cups carrots (about 2), cubed into 1-inch pieces
  • 4 1/2 to 5 cups red potatoes (about 4), peeled and cubed into 1-inch pieces
  • 1 tablespoon cornstarch (mixed with 1/2 cup cold water)
  • 1 tablespoon fresh chopped parsley, for garnish

How To Make coffee beef stew

  • Step 1
    Generously season beef cubes with salt and pepper; set aside.
  • Step 2
    In a Dutch oven over medium-high heat, add oil and clarified butter. When it gets hot, working in batches, sear the cubes on all sides, about 3 to 4 minutes.
  • Step 3
    Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
  • Step 4
    After the meat is done, reduce the heat to medium and add onions; sprinkle lightly with sea salt. Sauté them until soft, about 4 minutes scraping the bottom of the pot. Add garlic and sauté for 30 seconds.
  • Step 5
    Return the cubes to the Dutch oven and season with hot paprika, thyme and rosemary; stir well.
  • Step 6
    Using a tablespoon at a time, dust the cubes with flour and stir until well incorporated; cook for 2 minutes stirring continuously.
  • Step 7
    Add red wine and scrape the bottom of the pot before adding tomato paste and brown sugar; stir to blend. Add beef broth, coffee, Worcestershire sauce and bay leaf. Stir, increase the heat to medium-high and bring the mixture back to a simmer.
  • Step 8
    Cover, reduce the heat to medium-low and cook for 1 hour, stirring occasionally.
  • Step 9
    Add celery, carrots and potatoes. Combine the veggies into the mixture making sure they’re somewhat submerged by pushing them down.
  • Step 10
    Increase the heat to medium-high and bring the stew back to a simmer. Cover, reduce the heat to medium-low and cook for 30 to 40 minutes or until the vegetables are tender.
  • Step 11
    When time is up, discard the bay leaf, add the cornstarch mixture and stir until the sauce thickens. Before serving, we’ll sprinkle on some fresh chopped parsley.
  • Step 12
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/tcfDvuzK6J4
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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