Coffee-Braised Beef Stew
- serves 4
This hearty stew boasts a variety of flavours and colours for a comfort food dish bound to please just about everyone.
30 mL (2 Tbsp) vegetable oil
600 g (1.3 lbs) stewing beef, cut into 25 mm cubes
15 g (2 Tbsp) cornstarch
180 g (1 1/2 cups) diced cooking onion (about 1 onion)
425 g (3 cups) peeled and diced sweet potato
3 cloves garlic, minced
6 g (1 Tbsp) finely grated fresh ginger (about 25 mm piece)
45 mL (3 Tbsp) apple cider vinegar
500 mL (2 cups) beef stock
60 mL (1/4 cup) strong coffee
45 mL (3 Tbsp) maple syrup
30 mL (2 Tbsp) soy sauce, or to taste
1. Heat the oil in a large braising pot over high heat. Toss the beef with the cornstarch and add this to the pot in a single layer. Let it sear for a minute, then toss in the pot to brown on all sides, about 5 minutes. Remove the beef to a plate and reduce the heat to medium.
2. Add the onions and sauté until they are translucent, about 5 minutes. Add the sweet potato, garlic and ginger and stir for a minute. Add the vinegar and stir (this will pull any tasty, caramelized bits from the bottom of the pan). Add the beef stock, coffee, maple syrup, soy sauce and a little black pepper. Add back the seared beef and bring everything up to a full simmer. Reduce the heat to a gentle simmer and cover, stirring occasionally and cooking for 90 minutes, until the beef is tender. Adjust the seasoning, if needed, and serve with rice.