Coffee Beef Stew

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.Coffee Beef Stew

4.5 from 2 reviews
Coffee Beef Stew
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. Add coffee mixture to the dutch oven and bring to a boil. Reduce heat to low, cover, and simmer 1 hour.
  4. Add carrots and shallot and simmer 50 to 60 more minutes.
  5. Serve over mashed potatoes.

5 thoughts on “Coffee Beef Stew

  1. Yumm this so good. Going to show my husband tonight and see if he will try it.. thanks for another awsome dinner recipe

  2. I love coffee, and I never thought of adding it to stew. I am so curious about this recipe. I am going to pin it and hopefully try it soon.

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