Barista Beef Stew

Serves 6. I prefer to use my slow cooker. I also use potatoes instead of peas
Photo by Berenice M.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1/2 1/2

    1/2 cup flour

  • 1/2 1/2

    1/2 teaspoon salt

  • 1/2 1/2

    1/2 teaspoon freshly ground black pepper

  • 2 2 1-inch

    lbs. boneless beef chuck, cut into 1-inch pieces

  • 3 3

    3 Tablespoons olive oil, divided

  • 2 2

    2 onions, chopped

  • 4 4

    4 cloves garlic, minced

  • 2 2

    2 teaspoons dried thyme

  • 1/2 1/2

    1/2 cup dry red wine

  • 1 1 8-oz.

    Barista Prima Italian Roast K-Cup® or Vue® pack, brewed at 8-oz. setting

  • 1 14-oz. 1 14-oz.

    14-oz. can beef broth

  • 12-oz. 12-oz.

    whole button or cremini mushrooms

  • 1 1

    1 bay leaf

  • 4 4 1-inch

    large carrots, peeled and cut into 1-inch pieces

  • 1 1/2 1 1/2

    1/2 cup frozen peas

  • 1/3 1/3

    1/3 cup fresh parsley, minced

  • Directions

  • 1 to to

    oven and add 1 Tablespoon oil. Cook beef in two batches, browning on all sides. Transfer to bowl or plate. Add remaining oil to Dutch oven along with onions, garlic, and thyme.

  • 30-minutes 5-minutes to

    simmer, covered, 30-minutes or until beef is tender. Stir in peas and parsley and cook for 5-minutes or until cooked through. Season to taste with salt and pepper.

Directions

Directions Heat large Dutch oven and add 1 Tablespoon oil. Cook beef in two batches, browning on all sides. Transfer to bowl or plate. Add remaining oil to Dutch oven along with onions, garlic, and thyme. Cook, stirring, 5-minutes or until softened. Add wine, coffee and broth, scrapping up brown bits on the bottom of the pan. Transfer the beef and accumulated juices back to the Dutch oven and add mushrooms and bay leaf. Cover, reduce heat, and simmer 1-hour. Add carrots and simmer, covered, 30-minutes or until beef is tender. Stir in peas and parsley and cook for 5-minutes or until cooked through. Season to taste with salt and pepper.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: