Beef Stew With Cuban Coffee Gravy Recipe

Ingredients for Beef Stew With Cuban Coffee Gravy

• Rump Roast
• Salt and freshly ground black pepper to taste
• Fresh Coarse Ground Black Pepper
• Brewed Coffee
• No Salt Added Beef Broth
• 1 large onion, chopped
• Dry Red Wine
• 2 cloves garlic, minced
• Taro Root
• Sliced Mushrooms
• Pitted Dates
• 2 tablespoons capers
• Cooked Long Grain Rice
• Chayotes

How to Make Beef Stew With Cuban Coffee Gravy

1. Trim fat from 2 lbs beef chuck and cut into 1-inch cubes.
2. Season beef generously with salt and freshly ground black pepper.
3. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add beef cubes and cook, in batches if necessary, for 5-7 minutes per batch, or until browned on all sides.
5. Add 1 cup strong brewed Cuban coffee, 1 large onion (chopped), 2 cloves garlic (minced), 1 tablespoon tomato paste, and 1 teaspoon ground cumin to the pot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes.
7. Add 1 cup peeled and cubed taro root, 8 oz cremini mushrooms (sliced), ½ cup pitted dates (chopped), and 2 tablespoons capers.
8. Bring to a boil again.
9. Reduce heat to low, cover, and simmer for another 20 minutes, or until the beef is very tender.
10. Serve the stew over cooked rice.
11. Garnish with slices of fresh chayote.