Coffee Beef Stew Food

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.

SLOW-COOKED COFFEE BEEF ROAST

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.

BEEF STEW WITH COFFEE GRAVY

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.

COFFEE BEEF STEW

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.

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.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

COFFEE BEEF STEW

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