- 4
Ingredients
- 1 teaspoon salt
- 2 tablespoons flour
- 1 1/2 pounds chuck, shoulder clod, or rump, cut into inch cubes
- 1 tablespoon vegetable shortening or oil
- 1 ½ cups strong black coffee
- 2 tablespoons molasses
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crumbled dried oregano
- 1/4 teaspoon hot red pepper (cayenne)
- 1 1/2 cups water
- 4 carrots, cut into ½-inch slices
- 2 small onions, quartered
- 3 medium potatoes, peeled and cut into 2-inch chunk
- 1/2 cup cold water mixed with 3 tablespoons all-purpose flour
Preparation
Step 1
On a sheet of waxed paper or a plate...
1. Mix the salt and the flour together.
2. Roll the cubes of beef until lightly coated on all sides.
In a large Dutch oven or heavy stew pot...
1. Melt the shortening.
2. Over moderately high heat, quickly brown the beef cubes, turning frequently, until crusty.
3. Brown a few at a time; do not crowd the pan, or the cubes will steam rather than brown.
4. Remove them as they are finished, and set aside.
5. Drain the fat from the pan and discard.
Return the meat to the pan...
1. Add the coffee, molasses, garlic, Worcestershire sauce, oregano, and cayenne.
2. Cover the pan and bring the mixture to a boil.
3. Lower the heat and let the stew simmer until the meat is almost tender, 45 minutes to an hour.
Add 1½ cups cold water and the carrots, onions, and potatoes to the pan.
1. Cover and cook gently until the vegetables are tender, about 30 minutes.
2. Stir in the flour-water mixture to thicken the sauce.
3. Cook until the sauce is thick and bubbling.
Serve in deep bowls.