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Categories:
beef chuck salt olive oil onions garlic hearty red wine coffee thyme bay leaf red potatoes carrots parsnips unsalted butter flour
Viewed: 30 - Published at: a year agoIngredients
- 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
Method
- 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.
- Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
- Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
- Return beef to pot and add thyme and bay leaf. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
- Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
- 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.
