Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I like this stew because the potatoes are not part of the stew, but served on the side instead.

Ingredients Nutrition


  1. Heat 2 tablespoons of the oil in a large saucepan; add the onions and carrots and cook over a medium heat for about 8 minutes, until softened and lightly browned.
  2. Remove the vegetables with a slotted spoon, transfer to a plate or dish and reserve.
  3. Add another 1 tablespoon of oil to the pan and add the beef cubes.
  4. Increase the heat and cook until the meat is browned all over.
  5. If necessary, fry the meat in batches to ensure it browns evenly; season to taste.
  6. Return the vegetables to the pan and stir in the flour and the remaining oil.
  7. Cook, stirring constantly, for 1 minute.
  8. Add the beef stock, coffee, oregano and bay leaf.
  9. Bring to a boil and cook, stirring often, until thickened; reduce the heat to very low.
  10. Cover the pan and allow the stew to simmer very gently for at least 1 or 1½ hours until the beef is tender.
  11. Add the peas and simmer for a further 5-10 minutes.
  12. Discard the bay leaf; taste and adjust seasoning as desired.
  13. Serve hot with mashed potatoes.
Most Helpful

5 5

I'm with you Miller - I love mashed potatoes on the side with all that good gravy! Since I was cooking for 2, I cut the recipe in half - otherwise I followed the directions exactly. I must admit that I was a little skeptical about the coffee, but the flavour was awesome & the beef was fork tender. My husband said that it was the kind of stew that he would just keep eating as long as I kept putting more on his plate!! Thanx for posting.