Beef Stew with Wine & Coffee

A whisk is an essential tool for making smooth sauces. We love the feel of a whisk, and the smooth sauce that only a whisk guarantees.

• 1 medium white onion finely chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pound round steak, in 3/4 inch cubes
• 2 tablespoons butter
• 1/4 cup flour
• 1 cup dry red wine
• 2 cups brewed coffee
• 1/2 teaspoon fresh oregano, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 6 medium white or crimini mushrooms, quartered
• 2 medium carrots, sliced
• Freshly milled black pepper to taste  

METHOD

Heat oil in a heavy casserole or Dutch oven until hot,but not smoking. Stir in onion and lower heat to medium. Saute until onion is soft and becoming translucent, about ten minutes. Do not brown. Stir in garlic and cook, stirring, for about 30 seconds. 

Using a slotted spoon, remove onion/garlic mixture and set aside.   Raise heat to medium-high and brown beef cubes.  Season with freshly milled black pepper.  Remove and add to onion/garlic mixture.

Lower heat to medium. Melt butter. When melted, stir in flour, using a whisk. Blend well.  Do not burn.

Whisk in wine, coffee and herbs. Continue to whisk until slightly thickened.

Return meat and onions to pot and bring to a boil.  Reduce heat to low and simmer for 35 minutes.  Add mushrooms and carrots.  Simmer 35 minutes more.

Delicious with dumplings, rice, or noodles.

Serves: 4

Contributor: Junior Trimmer

 

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