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!
Prep Time15 minutes mins
Cook Time1 hour hr 45 minutes mins
Passive time0 minutes mins
Servings: 6
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Beef, Comfort Food, Easy Recipe, One Pot Meals
- 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
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.