Coffee Beef Stew Recipes

Steps:

• In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

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

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.

Steps:

• Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
• In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
• Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
• Simmer, covered, over low heat for 30 minutes.
• Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
• Uncover the stew and bring to a boil.
• Cover and cook over medium heat 10-15 minutes more.
• (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
• Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
• Boil, stirring constantly, until thickened (2 minutes).
• Pour gravy over meat and vegetables.