A delicious, rich, and unique take on beef stew. Not so many people have heard of using coffee with beef in a stew, but trust me when I say this – you need to try it! The deep flavors that it produces are fantastic, almost similar to the fish sauce that I add in other stews or chilies of mine.
When you’re cooking the beef, you mustn’t overcrowd the pan. You want nice caramelized browns on the cubes of beef – adding more flavor as they cook down with the rest of the ingredients. For red wine, I normally choose a Merlot. Anything that’s under $12 but above $5 works best for me. Not too expensive, but not too cheap. Cooking with wine can add great depths of flavors – and even unique flavor combinations you might have not tasted before.
⬇️ Read the full recipe with full nutrition breakdown of this Coffee and Wine Beef Stew ⬇️
– 2.5 lbs. Stew Meat
– 3 Cups Coffee
– 1 Cup Beef Stock
– 1 1/2 Cup Mushrooms (Baby Bella)
– 2/3 cup Red Wine (Merlot)
– 1 Medium Onion
– 3 Tbsp. Coconut Oil
– 2 Tbsp. Capers
– 2 tsp. Garlic
– 1 tsp. Salt
– 1 tsp. Pepper
Makes 6 total servings. Per serving, it is 504 Calories, 32.2g Fats, 2.7g Net Carbs, and 42.5g Protein.
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