Advertisement
Recipe: Beef Stew With Cuban Coffee Gravy
Similar Categories: Beef, Stew, Cuban, Coffee, Gravy
Serving Size : 4
1 pound boned rump roast
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cups strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine
2 garlic cloves -- minced
1 cup diced peeled taro root
OR
1 cup diced peeled potato
1 cup sliced mushrooms
1/4 cup whole pitted dates -- chopped
1 tablespoon capers
2 cups hot cooked long-grain rice
1/2 cup shredded chayote or yellow squash
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, 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Beef, Stew, Cuban, Coffee, Gravy
| Cheese Straw Twists | Broiled Salmon With Hazelnut Butter |