COFFEE BEEF STEW

COFFEE BEEF STEW image

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

Provided by Francine Lizotte @ClubFoody

Categories Beef

Number Of Ingredients 23

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Ingredients

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

Steps:

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