Beef Stew with Cuban Coffee Gravy |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This recipe was printed in the Cooking Light magazine. Ingredients:
1 lb boned rump roast |
1/4 teaspoon salt |
1/4 teaspoon fresh coarse 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 cloves garlic, minced |
1 cup taro root or 1 cup 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 chayotes or 1/2 cup yellow squash |
Directions:
1. Trim fat from beef and cut into 1 inch cubes.
2. Sprinkle with salt and pepper.
3. Heat a large saucepan over medium high heat.
4. Add beef and cook 5 minutes or until browned.
5. Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
6. Cover and reduce heat and simmer 45 minutes.
7. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
8. Serve over rice; top with chayote.
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