Total Time
Prep 30 mins
Cook 2 hrs 30 mins

Another great recipe from Art Smith (with some small additions). This stew is yummy, and it freezes beautifully.

Ingredients Nutrition


  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.


Most Helpful

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.

Susie D January 12, 2009

I haven't made this recipe yet, but I intend to. Pleae don't be put off by the coffee - this is a classic and delicious dish!

Sherrie-pie September 12, 2005

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