Redeye Stew

Submitted by ratherbeswimmin

"This slow cooker stew is inspired by a southern classic—ham and redeye gravy."

 

• Ready In: 8hrs
• Ingredients: 13
• Serves: 4

ingredients

• 1 1⁄2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 1⁄2 lbs beef stew meat, trimmed of fat
• 2 large russet potatoes, peeled and cut into chunks (or 6 small potatoes)
• 2 carrots, cut into large pieces
• 1 yellow onion, cut into 8 slices
• 2 garlic cloves, minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup strong coffee
• 2 2 cups beer or 2 cups wine
• 1 cup frozen peas

directions

1. Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
2. Put a large sauté pan over med-high heat; add in the oil.
3. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
4. Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
5. Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
6. Pour the coffee into the slow cooker; add in the water.
7. Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.
8. Add in the peas; cook 30 minutes.
9. Ladle into bowls; serve hot.