Ingrédients pour Beef Stew With Coffee Gravy
- 1/2 cup all-purpose flour
- 2 lbs beef stew meat
- bacon grease
- cream of asparagus soup
- 1 (1 ounce) packet onion soup mix
- 1/2 cup strong brewed coffee
- 1/2 cup red wine
- 1 cup + 2 tablespoons water
- 1 tablespoon beef base
- 2 tablespoons prepared horseradish sauce
- 1 tablespoon soy sauce
- 1 teaspoon seasoning salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cloves minced garlic
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and cubed
- 2 medium turnips, peeled and cubed
- 2 tablespoons olive oil
- 1 (10.75 ounce) can condensed beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stew With Coffee Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Beef Stew With Coffee Gravy
- Dredge 2 lbs beef stew meat in 1/2 cup all-purpose flour until evenly coated.
- In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Set aside.
- In a large bowl, whisk together 1 (10.75 ounce) can condensed beef broth, 1 packet onion soup mix, 1/2 cup strong brewed coffee, 1/2 cup red wine, 1 cup water, 1 tablespoon beef base, 2 tablespoons prepared horseradish sauce, 1 tablespoon soy sauce, 1 teaspoon seasoning salt, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 cloves minced garlic, and 1 medium onion, chopped.
- Pour the liquid mixture into the Dutch oven with the browned beef.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
- Add 2 large carrots, peeled and chopped, 2 large potatoes, peeled and cubed, and 2 medium turnips, peeled and cubed. Continue to simmer, covered, until the beef is fork-tender (approximately 1-1.5 hours).
- Remove the lid and bring the stew to a boil.
- Reduce heat to medium, cover, and cook for 10-15 minutes to allow the flavors to meld.
- Using a slotted spoon, carefully remove the beef and vegetables from the stew and set aside.
- In a small bowl, whisk together 2 tablespoons of reserved flour and 2 tablespoons of cold water to form a slurry.
- Gradually whisk the slurry into the remaining liquid in the Dutch oven. Bring to a boil, stirring constantly, until the gravy thickens.
- Pour the thickened coffee gravy over the beef and vegetables. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
19g
Fat
23g
Carbs
11g
