Beef Stew with Cuban Coffee Gravy
Source of Recipe
K.arlette2011
List of Ingredients
Beef Stew with Cuban Coffee Gravy
1 pound boned rump roast
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cups 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 potato
1 cup sliced mushrooms
1/4 cup whole pitted dates, chopped
1 tablespoon capers
2 cups 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 (or potato), mushrooms, dates, and capers; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Serve over rice; top with chayote (or squash).
Makes 4 servings.
Nutritional Information
Calories: 351
Calories from fat: 13%
Fat: 4.9g
Saturated fat: 1.7g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.3g
Protein: 30.1g
Carbohydrate: 44.9g
Fiber: 3g
Cholesterol: 65mg
Iron: 4.5mg
Sodium: 383mg
Calcium: 35mg
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