Java Beef Stew

READY IN: 3hrs
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
  3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
  4. Return beef to pot and add thyme and bay leaf. Bring to a boil.
  5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
  6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
  7. 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.

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