Beef Stew with Cuban Coffee Gravy

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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