Red Wine and Coffee Beef Stew
Wine and coffee give this beef stew a lovely depth of flavor. When it comes to cooking with wine, the most important thing to remember is to use one that you enjoy drinking.
Serves 6 Prep Time 20 minutes Cooking Time 2 hours
11/2 kilos boneless shin shank, cut into large cubes salt and pepper, to season
1/4 cup olive oil
1/4 cup butter, plus extra as needed
1 large onion, diced
1 stick celery, minced
1 whole garlic, minced
4 tablespoons all-purpose flour
1 cup dry red wine
1 cup strong brewed coffee
11/2 cups beef stock, plus extra as needed
2 bay leaves
1 tablespoon olive oil
1 large carrot, peeled and cut into 2-inch pieces
2 medium potatoes, peeled and cut into
2 tablespoons butter (optional)
1/4 cup all-purpose cream (optional)
1 Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.
2 In the same pot, sauté onions, celery, and garlic. Add flour to make a paste. Add 1 to
2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.
3 Return beef to the pot. Add more stock or water if needed. The beef should be completely covered with liquid. Add bay leaves.
4 Bring mixture to a boil, then reduce heat to a simmer. Cook, partially covered, for about 11/2 hours or until beef is fork-tender and sauce has thickened.
5 Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.
Labels: Beef Stew