Beef Stew with Cuban Coffee Gravy

Beef Stew with Cuban Coffee Gravy
Beef Stew with Cuban Coffee Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    pound boned rump roast

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon coarsely ground black pepper

  • 1 1/2

    cups strong brewed coffee

  • 1

    cup no-salt-added beef broth

  • 1/2

    cup finely chopped onion

  • 1/3

    cup dry red wine

  • 2

    garlic cloves minced

  • 1

    cup diced peeled taro root

  • OR

  • 1

    cup diced peeled potato

  • 1

    cup sliced mushrooms

  • 1/4

    cup whole pitted dates chopped

  • 1

    tablespoon capers

  • 2

    cups hot cooked long-grain rice

  • 1/2

    cup shredded chayote or yellow squash

Directions

Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote. Serving Size:1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote

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