Coffee Beef Stew

Coffee Beef Stew

Serves 4

Warm and wonderful, coffee and beef are a scrumptious pair 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 cattleman’s cup, coffee.
Kosher salt and freshly ground pepper to taste
Fresh thyme
Bay leaves

1. Heat oil in a saute pan over medium-high heat. Add meat and cook, stirring often, until browned on all sides. Remove meat and keep warm.

2. Reduce heat to low and add onions, garlic and peppers and cook over low heat, stirring often, for 10 minutes. Sprinkle in flour and cook, stirring continually, for 2 to 3 minutes. Gradually stir in wine and coffee.

3. Increase heat to medium and bring to 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.