Redeye Stew

This slow cooker stew is inspired by a southern classic—ham and redeye gravy.

• Ready In: 8 hrs
• Serves: 4

Ingredients

• 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

Directions

1. Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
2. Put a large sauté pan over med-high heat; add in the oil.
3. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
4. Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
5. 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.
6. Pour the coffee into the slow cooker; add in the water.
7. Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.
8. Add in the peas; cook 30 minutes.
9. Ladle into bowls; serve hot.