Braised Beef in Espresso

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READY IN: 8hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
  • In a big skillet over med-high heat, warm 1 ½ tablespoons oil until very hot.
  • Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
  • Repeat with the remaining oil and beef.
  • Add the onions to the skillet; cook/stir 5minutes, until softened.
  • Transfer to the cooker and add the carrots, potatoes, and turnips.
  • Add the coffee and thyme to the cooker.
  • Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
  • Pour into the cooker and stir.
  • Cover and cook on LOW for 7-8 hours, until the meat is tender.
  • Taste for salt/pepper, add to if needed; serve.
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