Email to Cat      

Braised Beef in Espresso

Source of Recipe


From "Not Your Mother's Slow Cooker Cookbook"






List of Ingredients



• 3 pounds beef stew meat, such as boneless chuck, trimmed of fat, cut into 1-1/2-inch chunks and blotted dry
  
• 2 Tbsp all-purpose flour
  
• Pinch of salt
  
• Pinch of freshly ground black pepper
  
• 3 Tbsp olive oil
  
• 2 medium-size onions, chopped
  
• 3 carrots, cut diagonally into 2-inch chunks
  
• 4 new red or white potatoes, diced
  
• 6 small turnips, peeled and quartered
  
• 1 cup strong coffee
  
• 1/2 tsp dried thyme
  
• 1/2 cup dry red wine
  






Instructions



1. In a zippered-top plastic bag or a bowl, toss the beef with the flour, salt and pepper, shaking off the excess. In a large skillet over medium-high heat, warm 1-1/2 tablespoons of the oil until very hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to the slow cooker. Repeat with remaining oil and beef.
   
   
2. Add the onions to the skillet and cook, stirring, until softened -- about 5 minutes. Transfer to the cooker and add the carrots, potatoes, and turnips.
   
   
3. Add the coffee and thyme to the cooker. Pour the wine into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Pour into the cooker and stir. Cover and cook on LOW until the meat is tender, 7 to 8 hours. Taste for salt and pepper, and serve.