Red Eye Beef Stew
Recipe ingredients:
- 2-1/2 pounds beef Shoulder Roast
Boneless or Bottom Round Roast , cut into 1-1/2 inch pieces
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 medium onion, chopped
- 2-1/2 cups brewed coffee
- 1/3 cup tomato paste
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 6 small Yukon Gold or yellow flesh
potatoes (about 2-inch diameter), quartered
- 8 ounces button or cremini mushrooms,
cut in half
- 1-1/2 cups baby carrots
- 8 ounces sugar snap peas
Directions:
- Combine flour, thyme and pepper.
Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour
mixture.
- Heat 2 teaspoons oil in stockpot
over medium heat until hot. Brown half of beef; remove from stockpot. Repeat
with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season
with salt.
- Add remaining 2 teaspoons oil and
onion to stockpot; cook and stir to 5 minutes or until onion is tender. Add
coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until
browned bits attached to stockpot are dissolved.
- Stir in tomato paste, molasses,
Worcestershire sauce and reserved flour mixture. Return beef and accumulated
juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer
1-1/2 hours.
- Add potatoes, mushrooms and carrots
to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes
or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to
10 minutes or until peas are crisp-tender, stirring once.
Recipe and photo courtesy of Beefitswhatsfordinner.com
Cajun Recipes