BEEF STEW WITH CUBAN COFFEE GRAVY
Make and share this Beef Stew with Cuban Coffee Gravy recipe from Food.com.
Provided by James Craig
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from beef and cut into 1 inch cubes.
- Sprinkle with salt and pepper.
- Heat a large saucepan over medium high heat.
- Add beef and cook 5 minutes or until browned.
- Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
- Cover and reduce heat and simmer 45 minutes.
- Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Serve over rice; top with chayote.
CUBAN BEEF STEW
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
- Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
- Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g
BEEF STEW WITH COFFEE GRAVY
Comfort food. I know the ingredient list is a little odd, but it makes a really tasty gravy with a lot of depth and character, almost somewhere in between a standard beef stew and pot roast. My family hasn't really cared for most of the stew recipes I've tried (or pot roasts for that matter), but they really like this.
Provided by littleturtle
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
- In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
- Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
- Simmer, covered, over low heat for 30 minutes.
- Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
- Uncover the stew and bring to a boil.
- Cover and cook over medium heat 10-15 minutes more.
- (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
- Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
- Boil, stirring constantly, until thickened (2 minutes).
- Pour gravy over meat and vegetables.
Nutrition Facts : Calories 368.8, Fat 11.2, SaturatedFat 4.6, Cholesterol 78.8, Sodium 646.9, Carbohydrate 35.9, Fiber 5.3, Sugar 5, Protein 29.1
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