Leftover coffee can add richness and depth to beef stew recipe and give it a surprisingly savory flavor. Adapted from Kitchen Life by Art Smith, Cup o Java Beef Stew is a rich broth made with red wine, brewed coffee, olive oil, onions, thyme, bay leaf, and pepper. Carrots and parsnips also add flavor, color and texture to the easy healthy recipes stews. If you don’t have beef stock for flavoring your stew, red wine and coffee creates a pleasurable and intense broth that will put life into your healthy dinner meal. Use strongly brewed coffee and a robust red wine like Shiraz or Zinfandel for an unforgettable stew recipe. Make sure that the coffee is not stale, and use fresh brewed as much as possible possible. Once the stew cooks down, you won’t taste the coffee at all.
In this recipe, beef chucks cut into chunks are used to make a delicious stew. Often labeled “pot roast,” this cut of beef is especially favorable for making stew. It is an economical cut of beef coming from the shoulder ad upper foreleg, both of which are well exercised and have lots of connective tissue and sinew. It requires long and slow moist-cooking to break the tissue down and make it melt-in-your mouth tender.
Ingredients: 3 lbs. beef chuck, cut into 1 ½ in. chunks, Salt, Freshly ground pepper, 2 tablespoons+ olive oil, 2 medium onions, chopped, 4 garlic cloves, sliced or minced, 2 cups red wine, like Shiraz or Zinfandel, 1 cup strongly brewed coffee, 1 teaspoon dried thyme, 1 bay leaf, 2 carrots, cut into ¾ in. rounds, 2 parsnips, peeled and cut into ¾ in. rounds, 1/3 cup butter, softened, 1/3 cup all-purpose flour
Pat beef dry and season with salt and pepper. Pour the oil into a Dutch oven and place over medium high heat. Add the beef and cook in batches, until all sides are browned. Remove the beef with tongs. Add additional oil, if needed. Add the onions and sauté until golden. Add the garlic and sauté for 1 minute. Add the wine and coffee. Bring to a boil. Using a spoon, scrape the bottom of the pot for browned bits of meat. Add the meat to the Dutch oven, along with the thyme and bay leaf. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 ½ hours. Add the carrots and parsnips and keep cooking until they are tender, about 30 minutes. In a bowl, squash the butter into the flour with the back of a spoon. Whisk 1 cup of the cooking liquid into the butter mixture, creating a paste. Stir this mixture into the Dutch oven. Simmer until stew is thickened, about 5 minutes. Season with salt and pepper.
When buying beef chucks or pot roast for making cup-o-java beef stew, select those with the fewest muscles, which you can determine by the grains and lines of gristle or fat. The fewer the muscles, the more evenly the stew will cook. Some of the best cuts include arm pot roast, chuck eye, and top blade. Choose a beef chuck with thin streaks and good marbling or small specks of fat that run through the meat, which gives it its rich and savory flavor. As it cooks, the fat will melt and baste the meat so it becomes moist and unbelievably tender.