Forktionary

Beef Stew With Coffee Gravy Recipe

This isn't your grandma's beef stew! Elevate your comfort food game with our unique recipe featuring a deep, flavorful coffee gravy. Intrigued by the coffee? Trust us, it adds unbelievable depth and richness, creating a taste sensation somewhere between a classic beef stew and a tender pot roast. Perfect for picky eaters, this recipe is guaranteed to impress even the most discerning palates. Prepare for tender beef, melt-in-your-mouth vegetables, and a gravy that will leave you wanting more!

Prep Time 30 mins
Cook Time 135 mins
Calories 368.8 kcal
Protein 58g
Rating 5.0 (1 Reviews)
Beef Stew With Coffee Gravy 116

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stew With Coffee Gravy

  • 1/2 cup all-purpose flour
  • 2 lbs beef stew meat
  • 0 units bacon grease
  • 0 units 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

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How to Make Beef Stew With Coffee Gravy

  1. Dredge 2 lbs beef stew meat in 1/2 cup all-purpose flour until evenly coated.
  2. 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.
  3. 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.
  4. Pour the liquid mixture into the Dutch oven with the browned beef.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
  6. 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).
  7. Remove the lid and bring the stew to a boil.
  8. Reduce heat to medium, cover, and cook for 10-15 minutes to allow the flavors to meld.
  9. Using a slotted spoon, carefully remove the beef and vegetables from the stew and set aside.
  10. In a small bowl, whisk together 2 tablespoons of reserved flour and 2 tablespoons of cold water to form a slurry.
  11. Gradually whisk the slurry into the remaining liquid in the Dutch oven. Bring to a boil, stirring constantly, until the gravy thickens.
  12. 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

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Potatoes Vegetables American Fall Winter Stews Stove Top Dietary One Dish Meal Seasonal Comfort Food Inexpensive Meat Roast Beef Carrots Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less