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Beef Stew with Cuban Coffee Gravy

Beef Stew with Cuban Coffee Gravy created by Annacia

This recipe was printed in the "Cooking Light" magazine.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Trim fat from beef and cut into 1 inch cubes.
  • Sprinkle with salt and pepper.
  • Heat a large saucepan over medium high heat.
  • Add beef and cook 5 minutes or until browned.
  • Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
  • Cover and reduce heat and simmer 45 minutes.
  • Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Serve over rice; top with chayote.
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RECIPE MADE WITH LOVE BY

@James Craig
Contributor
@James Craig
Contributor
"This recipe was printed in the "Cooking Light" magazine."
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  1. Annacia
    Beef Stew with Cuban Coffee Gravy Created by Annacia
    Reply
  2. Annacia
    When I came across this recipe I found it an intriguing mix of ingredients. I'm so glad that I decided to try it it's delicious. Having said that I didn't go exactly by the recipe and my changes were as follows: no wine as we don't care for it, I used the potato and subbed chopped raisins for the dates as dates are very expensive here, lastly I didn't have the chayote or squash so did without. Still the result was a very pleasant meal that even my super picky DH enjoyed. Don't be afraid if this, it's great! Made for Comfort Cafe, Jan '10.
    Reply
  3. Annacia
    When I came across this recipe I found it an intriguing mix of ingredients. I'm so glad that I decided to try it it's delicious. Having said that I didn't go exactly by the recipe and my changes were as follows: no wine as we don't care for it, I used the potato and subbed chopped raisins for the dates as dates are very expensive here, lastly I didn't have the chayote or squash so did without. Still the result was a very pleasant meal that even my super picky DH enjoyed. Don't be afraid if this, it's great! Made for Comfort Cafe, Jan '10.
    Reply
  4. James Craig
    This recipe was printed in the "Cooking Light" magazine.
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