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Sunny’s Easy Red-Eye Beef Stew

Sunny's Easy Red-Eye Beef Stew
Yields
8-10 servings

Hearty beef stew with a coffee-infused gravy.

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ingredients

2
lb(s) top round beef, cut into 1" cubes
Kosher salt and freshly ground black pepper
2
Tbsp unsalted butter
1
lb(s) ground beef
1
jalapeno, halved
¼
cup all-purpose flour
1
cup frozen chopped onions
1
tsp Hungarian hot paprika
6
- 8 leaves fresh sage
4
cloves garlic, halved
2
cups beef stock
1 ½
cups strong brewed coffee
8
oz red bliss potatoes
8
oz baby carrots
8
cups cooked white rice, for serving
¼
cup chopped fresh curly parsley, for sprinkling
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directions

Step 1

Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.

Step 2

Preheat the oven to 250ºF. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.

Step 3

At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

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