Red-Eye Beef Stew

Name: Red-Eye Beef Stew
Ingredients: 2-1/2 pounds beef chuck shoulder or bottom round pot roast , cut into 1-1/2 inch pieces; 1/3 cup all-purpose flour; 1 teaspoon dried thyme leaves; 1/2 teaspoon pepper; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1 medium onion, chopped; 2-1/2 cups brewed coffee; 1/3 cup tomato paste; 2 tablespoons molasses; 1 tablespoon Worcestershire sauce; 6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered; 8 ounces button or cremini mushrooms, cut in half; 1-1/2 cups baby carrots; 8 ounces sugar snap peas

Red-Eye Beef Stew was pinched from <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=4936" target="_blank">www.beefitswhatsfordinner.com.</a>

INGREDIENTS

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2-1/2 pounds beef chuck shoulder or bottom round pot roast , cut into 1-1/2 inch pieces

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1/3 cup all-purpose flour

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1 teaspoon dried thyme leaves

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1/2 teaspoon pepper

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2 tablespoons olive oil, divided

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1/2 teaspoon salt

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1 medium onion, chopped

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2-1/2 cups brewed coffee

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1/3 cup tomato paste

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2 tablespoons molasses

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1 tablespoon Worcestershire sauce

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6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered

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8 ounces button or cremini mushrooms, cut in half

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1-1/2 cups baby carrots

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8 ounces sugar snap peas

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