Prep 30 mins
Cook 7 hrs 30 mins
This slow cooker stew is inspired by a southern classic—ham and redeye gravy.
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 1⁄2 lbs beef stew meat, trimmed of fat
- 2 large russet potatoes, peeled and cut into chunks (or 6 small potatoes)
- 2 carrots, cut into large pieces
- 1 yellow onion, cut into 8 slices
- 2 garlic cloves, minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup strong coffee
- 2 cups water or 2 cups beer or 2 cups wine
- 1 cup frozen peas
- Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
- Put a large sauté pan over med-high heat; add in the oil.
- Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
- Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
- Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
- Pour the coffee into the slow cooker; add in the water.
- Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.
- Add in the peas; cook 30 minutes.
- Ladle into bowls; serve hot.