- Prep: –
- Cook Time: 1 hr 15 min
- Total: 1 hr 15 min
- Serving: Serves 4
Whether you're looking for a main dish or dessert, cooking with coffee is a wonderful way to add flavor and depth to your recipes. You can use leftover brewed coffee—if you make it strong and heady—or you can use instant espresso powder to easily add a thick, rich coffee flavor to your dishes. Whatever you choose, cooking with coffee creates wonderful tastes and textures in both sweet and savory meals.
Warm and wonderful, coffee and beef are a scrumptious pairing in this hearty winter stew.
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean stew beef, cut into cubes
- 2 onions, thinly sliced
- 1 garlic clove, minced
- 2 green bell peppers, halved, seeded, thickly sliced
- 1/4 cup all-purpose flour
- 5 tablespoons dry white wine
- 5 tablespoons strongly brewed coffee
- Kosher salt and freshly ground pepper to taste
- Fresh thyme
- Bay leaves
- Heat oil in a sauté pan over medium-high heat. Add meat and cook, stirring often until browned on all sides. Remove meat and keep warm.
- Reduce heat to low and add onions, garlic, and peppers. Cook over low heat, stirring often, for 10 minutes. Sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Gradually stir in wine and coffee.
- Increase heat to medium and bring to a simmer, stirring constantly. Return the meat to the pan, season with salt and pepper to taste, add a few sprigs of fresh thyme, two bay leaves, cover and reduce heat to medium-low.
- Simmer 1 hour, or until meat is tender. Remove bay leaves and serve hot.