Java Beef Stew

Submitted by Cindy Starke

"Another great recipe from Art Smith (with some small additions). This stew is yummy, and it freezes beautifully."

 

• Ready In: 3hrs
• Ingredients: 14
• Serves: 8

ingredients

• 3 lbs beef chuck, cut into 1 . 5 inch cubes
• salt and pepper
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, finely chopped
• 2 cups hearty red wine (Zinfandel or Shiraz)
• 1 cup strong brewed coffee
• 1 tablespoon dried thyme
• 1 bay leaf
• 1 lb red potatoes, chunked
• 2 medium carrots, chunked
• 2 medium parsnips, chunked
• 1⁄3 cup unsalted butter, softened
• 1⁄3 cup flour

directions

1. Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter.
2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
4. Return beef to pot and add thyme and bay leaf. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
7. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.

Reviews

[Susie D]

I made some changes to the recipe so I could prepare it in the crock pot. I was making half a recipe, but after adding more carrots I ended up leaving the liquid amounts the same instead of reducing them. Even then I added a cup of beef broth later because I didn't feel there was enough liquid. I also added salt & pepper, and subbed celery for the parsnips. It thickened nicely, had a lots of flavor, and was a nice pot of stew.

 

[Sherrie-pie]

I haven't made this recipe yet, but I intend to. Pleae don't be put off by the coffee - this is a classic and delicious dish!