Beef Stew with Cuban Coffee Gravy

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

(1)

Recipe by James Craig

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

READY IN: 1hr 25mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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