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coffee beef stew

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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

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

Ingredients For coffee beef stew

  • 3 lb
    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 Tbsp
    vegetable oil
  • 1 Tbsp
    clarified butter
  • 3 c
    white onions, chopped
  • 3 lg
    cloves garlic, pressed
  • 1 tsp
    hot paprika
  • 1 tsp
    dried thyme leaves
  • 1/2 tsp
    dried rosemary
  • 3 Tbsp
    unbleached all-purpose flour
  • 1/2 c
    dry red wine
  • 3 Tbsp
    tomato paste
  • 3 Tbsp
    brown sugar
  • 3 c
    low-sodium beef broth
  • 1/2 c
    strong brewed coffee
  • 1 Tbsp
    worcestershire sauce
  • 1 lg
    bay leaf
  • 1 1/2 c
    celery (about 3), cubed into 1-inch pieces
  • 1 1/2 c
    carrots (about 2), cubed into 1-inch pieces
  • 4 1/2 to 5 c
    red potatoes (about 4), peeled and cubed into 1-inch pieces
  • 1 Tbsp
    cornstarch (mixed with 1/2 cup cold water)
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make coffee beef stew

  • 1
    Generously season beef cubes with salt and pepper; set aside.
  • 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.
  • 3
    Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
  • 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.
  • 5
    Return the cubes to the Dutch oven and season with hot paprika, thyme and rosemary; stir well.
  • 6
    Using a tablespoon at a time, dust the cubes with flour and stir until well incorporated; cook for 2 minutes stirring continuously.
  • 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.
  • 8
    Cover, reduce the heat to medium-low and cook for 1 hour, stirring occasionally.
  • 9
    Add celery, carrots and potatoes. Combine the veggies into the mixture making sure they’re somewhat submerged by pushing them down.
  • 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.
  • 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.
  • 12
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/tcfDvuzK6J4
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