Beef Stew With Coffee Gravy Food

EASY BEEF STEW FOR THE SLOW COOKER

Steps:

• Put beef in a slow cooker.
• Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
• Cook on High for 6 hours.

EASY BEEF STEW RECIPE

Steps:

• Preheat oven to 300°F. Mix all ingredients in large casserole dish; cover.
• Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
• Remove and discard bay leaf.

ROAST BEEF WITH COFFEE GRAVY

Steps:

• Season the beef with salt and pepper.
• Heat the oil in a pan.
• Add the beef and brown on all sides and set aside.
• Add the onion to the pan and saute until tender, about 3-5 minutes.
• Add the beef stock and deglaze the pan.
• Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.
• Cover and transfer to a preheated 325F/170C over and bake until fork tender, about 3-5 hours.
• Set the beef aside, cover and let cool.
• Strain the solids from the gravy and skim off the fat.
• Add the flour and water mixture and simmer until it thickens, a few minutes.
• Season the gravy with salt and pepper.

OLD FASHIONED BEEF STEW GRAVY

Steps:

• Cut meat into medium-sized cubes. Preheat a soup pot with oil and brown all the sides of the meat cubes.
• Dice carrots and onions. Add the veggies to the pot and cook them until they soften. Season with salt and pepper.
• Add the water to the pot and turn the heat to low. Allow the stew gravy to simmer for at least 45 minutes, or until the beef turns super tender.
• Whisk flour with a bit of cold water until there are no lumps. Whisk into the stew gravy. Simmer for an additional 10 minutes. Serve alongside your favorite grain or potato dish and enjoy!

BEEF TIPS AND GRAVY

Steps:

• Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
• Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
• Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

OLD FASHIONED BEEF STEW

Steps:

• *See the pictured tutorial for more info on the tips to creating the best beef stew.
• Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
• Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
• Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
• Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
• Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
• Serve hot sprinkled with a little chopped fresh parsley.

RED-EYE BEEF STEW

Steps:

• Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
• Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
• Add remaining 2 teaspoons oil and onion to stockpot; cook and stir 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
• Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.

COFFEE ROAST BEEF

Steps:

• In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.

BEEF STEW WITH CUBAN COFFEE GRAVY

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, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
• Serve over rice; top with chayote.

HEARTY BEEF STEW

Steps:

• Pre heat over to 150 degrees C/ gas mark 2.
• Chop the onion, carrots, swede and parsnip and add to a casserole dish. Peel the potatoes and cut into chunks. Add these also.
• Cut the braising steak into bite size pieces and add this, raw, to the casserole dish also.
• Sprinkle over the beef stock, then fill the casserole dish with cold water, so that the water just covers the ingredients.
• Put a lid on the casserole dish and place in the centre of the oven. Leave to cook for between 4 to 6 hours. The longer you leave it to cook, the more tender the meat will be. Stir every hour to make sure the ingredients don't stick. Approx. 15 minutes before the stew is ready, add the gravy granules to the mixture and stir well. Add a little at a time until the mixture is as thick as you like it. Add 4 or 5 shakes of tabasco sauce. Leave to cook in the oven for a further 15 minutes until warmed through. Serve immediately with crusty bread or in a giant Yorkshire Pudding.

SUNNY'S EASY RED-EYE BEEF STEW

Steps:

• Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
• Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
• At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

BEEF STEW WITH CUBAN COFFEE GRAVY

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