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