A delicious, rich, and slightly unique take on beef stew. Not so many people have heard of using coffee with beef in a stew, but trust me when I say this – you need to try it! The deep flavors that it produces is fantastic, almost similar to fish sauce that I add in other stews or chili’s of mine.
When you’re cooking the beef, it’s imperative that you don’t overcrowd the pan. You want nice caramelized browns on the cubes of beef – adding more flavor as they cook down with the rest of the ingredients. For red wine, I normally choose a Merlot. Anything that’s under $12 but above $5 works best for me. Not too expensive, but not too cheap. Cooking with wine can add great depths of flavors – and even unique flavor combinations you might have not tasted before.
You might call me lazy on this one (and I know sometimes I am), but I bought my mushrooms pre-sliced. The measurement of grams wasn’t taken, but if you slice your own mushrooms, it was just over 1 1/2 cup that I added to the entire recipe. The mushrooms help soak up some of the juices, and also add an essence of savory that I really enjoyed. You can garnish with a sprinkling of oregano and turmeric, but it’s not required.
Yields 6 Total Servings
- 2.5 pounds stew meat
- 3 cups coffee
- 1 cup beef stock
- 1 ½ cup baby bella mushrooms
- 2/3 cup red wine, like Merlot
- 1 medium onion
- 3 tablespoons coconut oil
- 2 tablespoons capers
- 2 teaspoons garlic
- 1 teaspoon salt
- 1 teaspoon pepper
1. Cube all stew meat into bite-size chunks. Cut off excess grit. Season with 1 tsp. Salt and 1 tsp. Pepper.
2. Slice onions, mushrooms, and mince garlic.
3. Bring 3 Tbsp. Coconut Oil to its smoking point in a pan on the stove.
4. Brown your beef in batches that don’t overcrowd the pan.
5. As you finish a batch, remove the beef to a plate and continue with your other batch (or batches).
6. Brew 3 cups of strong coffee. I use a Keurig coffee maker for this.
7. Once the beef is finished, start sauteing 1 Medium Onion, 1 1/2 Cup Mushrooms, and 2 tsp. Minced Garlic in the remaining fat.
8. Once the onions are translucent, add 3 Cups Coffee, 1 Cup Beef Stock, 2/3 Cup Red Wine, and 2 Tbsp. Capers.
9. Mix everything together well, then add your beef. Bring the mixture to a boil.
10. Once mixture is boiling, turn the stove to low and cover the pan with a lid.
11. Let this cook for 3 hours on low.
12. If you want to, you can let this simmer without a lid for 30 minutes after the 3 hour mark. This will help reduce the liquids if you want a thicker sauce.
Makes 6 total servings. Per serving, it is 504 Calories, 32.2g Fats, 2.7g Net Carbs, and 42.5g Protein.
|Coffee and Wine Beef Stew||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|2.5 Pounds Stew Meat||2400||150||0||0||0||250|
|3 Cups Coffee||7||0||0||0||0||0|
|1 Cup Beef Stock||45||1||0||0||0||5|
|1 1/2 Cup Mushrooms||30||0||3||0||3||0|
|2/3 Cup Red Wine (Merlot)||120||0||2||0||2||0|
|1 Medium Onion||46||0||11||2||9||0|
|3 Tbsp. Coconut Oil||360||42||0||0||0||0|
|2 Tbsp. Capers||4||0||0||0||0||0|
|2 tsp. Garlic||10||0||2||0||2||0|