BEEF STEW WITH CUBAN COFFEE GRAVY

Beef Stew with Cuban Coffee Gravy image

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.

Provided by Annacia * @Annacia

Categories Beef

Number Of Ingredients 11

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

Steps:

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

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