Beef Stew With Cuban Coffee Gravy Recipe

Name: Beef Stew With Cuban Coffee Gravy
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: Rump Roast; Salt, to taste; Freshly ground black pepper, to taste; 1 cup strong brewed Cuban coffee; 1 cup no salt added beef broth; 1 large onion, chopped; Dry Red Wine; 2 cloves garlic, minced; 1 cup peeled and cubed taro root; 8 oz cremini mushrooms, sliced; 1/2 cup pitted dates, chopped; 2 tablespoons capers; Cooked rice; 1 fresh chayote, thinly sliced, for garnish

Indulge in this rich and flavorful Beef Stew, elevated with a unique Cuban coffee gravy! Tender beef cubes simmered in a robust sauce, infused with the aromatic depth of Cuban coffee, sweet dates, and earthy mushrooms. Served over fluffy rice and topped with refreshing chayote, this dish is a culinary adventure you won't forget. Perfect for a cozy weeknight dinner or a special occasion.

Prep Time 20 mins

Cook Time 85 mins

Calories 423.4 kcal

Protein 54g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Stew With Cuban Coffee Gravy

Rump Roast
Salt, to taste
Freshly ground black pepper, to taste
1 cup strong brewed Cuban coffee
1 cup no salt added beef broth
1 large onion, chopped
Dry Red Wine
2 cloves garlic, minced
1 cup peeled and cubed taro root
8 oz cremini mushrooms, sliced
1/2 cup pitted dates, chopped
2 tablespoons capers
Cooked rice
1 fresh chayote, thinly sliced, for garnish

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How to Make Beef Stew With Cuban Coffee Gravy

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

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

35g

Fat

27g

Carbs

13g

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

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Beef Vegetables Caribbean Easy Central American Beginner Cook Potluck Fall Spring Summer Winter Stove Top Cuban Dietary Seasonal Comfort Food Meat Pasta Rice And Grains Taste Mood To Go Equipment 4 Hours Or Less