Name: Beef Stew with Cuban Coffee Gravy
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 1 lb boned rump roast; 1/4 teaspoon salt; 1/4 teaspoon fresh coarse ground black pepper; 1 1/2 cups strong brewed coffee; 1 cup no-salt-added beef broth; 1/2 cup finely chopped onion; 1/3 cup dry red wine; 2 cloves garlic, minced; 1 cup taro root or 1 cup potato; 1 cup sliced mushrooms; 1/4 cup whole pitted dates, chopped; 1 tablespoon capers; 2 cups hot cooked long-grain rice; 1/2 cup shredded chayotes or 1/2 cup yellow squash

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Recipe by James Craig

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Beef Stew with Cuban Coffee Gravy created by Annacia

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

Ready In:: 1hr 25mins
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ingredients

1 lb boned rump roast
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh coarse ground black pepper
1 ¹⁄₂ cups strong brewed coffee
1 cup no-salt-added beef broth
¹⁄₂ cup finely chopped onion
¹⁄₃ cup dry red wine
2 cloves garlic, minced
1 cup taro root or 1 cup potato
1 cup sliced mushrooms
¹⁄₄ cup whole pitted dates, chopped
1 tablespoon capers
2 cups hot cooked long-grain rice
¹⁄₂ cup shredded chayotes or 1/2 cup yellow squash

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

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@James Craig

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

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photo by Annacia

1/19/2010

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review by Annacia

1/19/2010

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.

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tweak by Annacia

1/19/2010

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.

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creation by James Craig

12/11/2002

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