Beef Stew with Cuban Coffee Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant coffee granules with 1 1/2 cups of hot water. 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 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:
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.
2. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.
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