Recipe by Cindy Starke
Another great recipe from Art Smith (with some small additions). This stew is yummy, and it freezes beautifully.
Top Review by Susie D
I made some changes to the recipe so I could prepare it in the crock pot. I was making half a recipe, but after adding more carrots I ended up leaving the liquid amounts the same instead of reducing them. Even then I added a cup of beef broth later because I didn't feel there was enough liquid. I also added salt & pepper, and subbed celery for the parsnips. It thickened nicely, had a lots of flavor, and was a nice pot of stew.
- 3 lbs beef chuck, cut into 1 . 5 inch cubes
- salt and pepper
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, finely chopped
- 2 cups hearty red wine (Zinfandel or Shiraz)
- 1 cup strong brewed coffee
- 1 tablespoon dried thyme
- 1 bay leaf
- 1 lb red potatoes, chunked
- 2 medium carrots, chunked
- 2 medium parsnips, chunked
- 1⁄3 cup unsalted butter, softened
- 1⁄3 cup flour
Directions See How It's Made
- Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter.
- Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
- Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
- Return beef to pot and add thyme and bay leaf. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
- Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
- Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.