Ingredients for Java Beef Stew
- 2 lbs beef chuck, cut into 1-inch cubes
- salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine
- 1 cup strong brewed coffee
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 lbs red potatoes, cut into 1-inch chunks
- 3 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 stalk celery, chopped
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How to Make Java Beef Stew
- Season beef cubes generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, ensuring not to overcrowd the pot. Set aside.
- Add more oil to the pot if needed. Add chopped onions and cook until softened, about 6 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Pour in red wine and coffee, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Bring to a boil over high heat, then reduce heat to low, add thyme and bay leaf.
- Return the browned beef to the pot. Cover and simmer for 90 minutes, or until the beef is almost tender.
- Add carrots, celery, and potatoes. Continue to simmer, covered, for another 30 minutes, or until the vegetables and beef are tender.
- In a small bowl, whisk together butter and flour to form a smooth paste (roux).
- Gradually whisk a small amount of the simmering stew into the roux to temper it. Then, whisk the tempered roux into the stew, a little at a time, until you reach your desired thickness.
- Discard any remaining unmixed butter and flour paste.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
84g
Carbs
6g
