Passover, the holiday of freedom, comes with a lot of hard work like cleaning, shopping, cooking and hosting…but once we finally sit around the Passover seder table, a calm happiness spreads around the table. Such warmth fills our hearts, embodying the return of spring.
This coffee and red wine stew is an easy one-pot-dish with rustic and comforting flavors. It will give you the energy boost you’ll need so that you can sing well into the night!
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Coffee and Wine Beef Stew Recipe
This coffee and wine beef stew recipe a perfect one-pot dish!
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
Ingredients
Units
- 3 Tbsp oil
- 2.5 lbs. cubed beef stew meat
- 1 tsp salt
- 1 tsp pepper
- 1 medium onion, sliced
- 1½ cup mushrooms, sliced (baby bella or button mushrooms)
- 2 tsp garlic
- 3 cups brewed coffee
- 1 cup beef stock
- ⅔ cup red wine, such as Merlot or other dry-ish red wine
Instructions
- Heat oil in a large pan on the stove over medium-high heat until it starts to smoke. You want the pan very hot to sear the meat.
- Meanwhile, season beef with salt and pepper on all sides.
- Working in batches so you don’t overcrowd the pan, brown beef on all sides.
- Remove beef from pan and set aside, reserving the fat in the pan. Reduce heat slightly to medium.
- Sauté onions, mushrooms, and garlic in the remaining fat in the pan until onions are translucent.
- Add coffee, beef stock, and red wine to the vegetables and stir.
- Add beef back into the mixture, bring to a boil, then reduce heat to low.
- Cover and simmer for 3 hours.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
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