Beef Braised in Coffee is not a combination that many people will think of. However it really works well. I use espresso coffee as it has good strength and lovely flavour. To allay the fears of some, the beef does not end up tasting like your chewing coffee. It is a subtle flavour that boosts the flavour and texture of the beef. Served as a main dish on a bed of rice for a wholesome meal.
Beef Braised in Coffee
- 3 lbs beef stew meat trimmed of excess fat and cut into 2-inch (5 cm) pieces, 900-1350 g
- 1/4 cup all-purpose flour 60 ml
- 3 tbsp olive oil 45 ml
- 2 large onions chopped
- 3 large carrots cut into 2-inch (5 cm) pieces
- 4 large new or red potatoes halved
- 6 small small turnips peeled and quartered
- 1 cup espresso or strong coffee 250 ml
- 1/2 cup dry red wine 125 ml
- 1 tsp dried thyme 5 ml
- Dredge the beef in the seasoned flour, shaking off the excess.
- Heat the oil in a large heavy skillet and brown the meat on all sides.
- Transfer to a heavy pot or slow cooker.
- Using the same skillet, saute the onions until lightly browned and transfer to the pot.
- Add the carrots, potatoes, and turnips to the pot.
- Deglaze the skillet with the coffee and add to the pot.
- Add the wine and thyme, stirring to combine all the ingredients.
- Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours.