Barista Blend Stew

By Thom7747

Ingredients

• 1/4 cup flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of freshly ground pepper
• 2 pounds boneless beef Chuck, cut into 1 inch pieces
• 3 tablespoons of olive oil, divided
• two onions, chopped
• four cloves garlic, minced
• 2 teaspoons dried thyme
• 1/2 cup dry red wine
• 1 barista brewed 8 ounce setting
• 1 14-ounce can beef broth
• 12 ounces whole button or cremini mushrooms
• 1 bay leaf
• 4 large carrots, scrubbed and cut into 1 – inch pieces
• 1 1/2 cup frozen peas
• 1/3 cup fresh parsley, minced

Preparation

Step 1

combine flour, salt, and pepper in medium bowl. Toss cubed beef into bowl until coated.

Heat large Dutch oven and add 1 tablespoon oil. Cook beef into batches, browning on all sides; transfer to bowl or plate.

add remaining oil two pipe along with onions, garlic, and thyme. Cook, stirring, four minutes or until softened. Add wine, coffee, and broth, scraping up browned bits stuck to the bottom of pot. Transfer the beef and accumulated juices back to pot and add mushrooms and bay leaf. Cover, reduce heat, and simmer one hour. Add carrots and simmer, covered, 30 minutes or until beef is tender. Stir in the peas and parsley and cook five minutes more or until cooked through. Season to taste with salt and pepper.