Coffee Beef Stew

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For all of you that read my blog regularly, you know that I’m a big coffee lover. Coffee, coffee, coffee. All the time. Every day. I have a coffee marinade recipe that I use for steak, and I was really craving it the other day. My only problem was I didn’t have any steak in the house. I did however have some stewing beef, and so I thought I’d be able to alter it a bit to use it to make a beef stew. It added such great flavor and was so tasty, I thought I would share it all with you.

4.5 from 2 reviews

Coffee Beef Stew

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Author: Tammy Litke

Serves: 4 servings

Ingredients

3 tablespoons all-purpose flour
1 pound beef stew meat, trimmed
1 tbsp olive oil
½ cup strong brewed coffee
3 tbsp balsamic vinegar
1 tsp minced garlic
2 tbsp brown sugar
¼ tsp cinnamon
1 tsp salt
1 tsp pepper
1 tbsp Dijon mustard
water
3 carrots, cut into large chunks
1 large shallot, chopped
Mashed potatoes

Instructions

Place flour in a zip topped bag; add beef chunks and coat completely with flour. In a dutch oven pot, heat oil over medium-high heat and cook beef 8 to 10 minutes, turning to brown all sides.
In a separate dish mix coffee, vinegar, garlic, sugar, cinnamon, salt, pepper and mustard; mix well and then add water to bring mixture to 1½ cups total.
Add coffee mixture to the dutch oven and bring to a boil. Reduce heat to low, cover, and simmer 1 hour.
Add carrots and shallot and simmer 50 to 60 more minutes.
Serve over mashed potatoes.