Coffee Beef Stew

As much as I can’t stand winter and its cold months, there’s an advantage that comes with the season… cooking nice hearty dishes with bold flavors! Recipes like chilies, hot soups, pasta, roasts, and stews simmering slowly for hours are perfect for this time of year! I think of Fish Stew, Bouilli, Slow Cooker Beef Stew, Chicken Paprikash, Beef Goulash, Pork Stew with Meatballs, and others including this featured one… my Coffee Beef Stew! Flavorful and tasty, this satisfying dish is exactly what you’re looking for to serve your family.
 
As the title indicates, there’s coffee in it which brings a delicious complexity to this dish! Besides its flavor, coffee also helps to tenderize the meat due to the acidity level. I like to treat coffee as a spice in many of my savory & sweet recipes like in this Coffee Beef Stew, Espresso Roast Beef, Turkish Coffee Pork Chops, Roasted Lamb in Minted Coffee Sauce, Coffee Dressing, or my Chocolate Raspberry Cake with Mirror Glaze, Mocha Orange Cupcakes, Coffee Cake, Cappuccino Cookies, Coffee Ice Cream as well as beverages like Spanish Coffee, Carajillo, Vietnamese Iced Coffee, Affogato, etc.
 
Here’s a brief history of these amazing beans…
Coffee… what a fabulous ingredient! These little beans are so flavorful! The earliest indication of coffee consumptions goes back to the 15th century in Yemen. Hundreds of years later, this beverage had made its way to the rest of the Middle East and North Africa before spreading over Europe, becoming popular across the continent.
 
By the mid-1600’s, coffee arrived in the port of New York which back then was called New Amsterdam. Unfortunately tea was the preferred beverage until the protest back in 1773 known as the Boston Tea Party due to a heavy tax on tea imposed by King George III. That is when coffee became the favored drink. Thomas Jefferson even quoted back in 1824 – “Coffee… the favorite drink of the civilized world”
 
Coffee plants are cultivated in over 70 countries and have been one of the most profitable international commodities. Besides becoming the favorite beverage worldwide, cooking and baking with coffee is also a delicious way to enjoy it. It’s a great versatile ingredient that home chefs should use regularly.
 
During the colder months, make this comforting and easy Coffee Beef Stew recipe! With vegetables and delicious ingredients in a deep rich sauce, this dish is perfect for the season. Served with crusty bread, I’m sure this will become a family favorite!
Bon Appétit!
 
Check out these other delicious comfort food recipes…
– Slow Cooker Chicken Cacciatore
– Beef Meatloaf
– Tuna Casserole
– Meat Manicotti
– Ultimate Slow Cooker Chili
– Frankie’s Macaroni Casserole
– Shepherd’s Pie
and for even more beef recipes, click on this link… Recipe Category • Beef
 

 
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Coffee Beef Stew

Rich, hearty with bold flavor, this Coffee Beef Stew is just what’s needed for the cold winter months! This is a great recipe to enjoy!

5 from 3 votes

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Servings 6

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Passive time 0 minutes mins

Ingredients

  

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• 3 lbs. 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 tips & tricks
• 1 tbsp. clarified butter
• 3 cups white onions, chopped
• 3 large 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 cup dry red wine
• 3 tbsp. tomato paste tips & tricks
• 3 tbsp. brown sugar
• 3 cups low-sodium beef broth
• 1/2 cup strong brewed coffee
• 1 tbsp. Worcestershire sauce
• 1 large bay leaf
• 1 1/2 cups celery (about 3), cubed into 1-inch pieces
• 1 1/2 cups carrots (about 2), cubed into 1-inch pieces
• 4 1/2 to 5 cups 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 tips & tricks

Directions

 

• 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.

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