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Beef Stew with Cuban Coffee Gravy




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Recipes Wiki


List of Ingredients




1 lb boned rump roast
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 1/2 cup strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped Onion
1/3 cup dry red wine
2 garlic cloves minced
1 cup diced peeled taro root OR 1 cup diced peeled Potato
1 cup sliced Mushrooms
1/4 cup whole pitted dates chopped
1 tbl capers
2 cup hot cooked long-grain rice
1/2 cup shredded chayote or yellow squash

Recipe



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, 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.

NOTES : To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1 1/2 cups of hot water.