Beef Stew with Coffee
Ingredients
- 1 cup flour
- 1½ tsp. salt
- ½ tsp. pepper
- 1 tsp. thyme
- 3 lbs. stew beef cubed
- 3 T. oil
- 5 cups beef broth
- 1 cup strong brewed coffee
- 1 T. Worcestershire sauce
- 1 tsp. paprika
- 1 tsp. sugar
- 3 T. catsup
- 6 potatoes peeled and quartered
- 2 small or 1 large onion quartered
- 6 carrots peeled and quartered
- ½ cup peas fresh or frozen
Instructions
- Place the flour, salt, pepper, and thyme in a medium-sized mixing bowl or gallon-sized plastic bag and mix or shake to blend.
- Add the beef cubes, working in batches, and shake or stir to coat.
- You can set the coated pieces on a cookie sheet as you continue coating all the beef cubes.
- In a large stockpot, heat the oil and add the beef cubes; brown on all sides.
- (You may need to add a bit more oil, especially if you brown the beef in batches.
- ) Next, add all remaining ingredients, except for the peas, and simmer, covered, for about 1½-2 hours.
- Add the peas and continue to simmer the stew until peas are done, about 10-15 minutes more.
Notes / Tips / Wine Advice:
When I know I’m going to be making this stew for lunch or dinner, I purposely make extra coffee in the morning. I measure out a cup and put it in the fridge (covered) until time to make the stew.