This stew recipe is so good, and a little unusual in that it has brewed coffee in it. The coffee acts as a meat tenderizer, with excellent results. We love it, especially on these very cold days of winter. I cut the recipe in half for my husband and I and we can get two meals out of it. This is another wonderful dish from Marcia Adams book, "New Recipes from Quilt Country". Blessings...Recipe:
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons minced fresh thyme, or 1 teaspoon dried
3 pounds lean chuck roast, trimmed of fat, cut into 1-inch cubes
3 tablespoons vegetable oil
5 cups canned beef broth
1 cup strong brewed coffee
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon sugar
3 tablespoons ketchup
6 medium potatoes, peeled and quartered
2 medium onions, quartered (I use only one)
6 medium carrots, peeled and quartered
1/2 cup peas, fresh or frozen
Minced fresh thyme, if desired
1. Place the flour, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the thyme in a paper bag and shake to blend. Add the beef, a few pieces at a time, and shake to coat. In a large stockpot, heat the oil over medium-high heat. Add the beef to the stockpot and brown each piece on all sides; don't overcrowd the pan or the meat won't brown properly. Work in batches if necessary.
2. When the meat is browned, add the stock, coffee, Worcestershire, paprika, sugar, ketchup, and remaining salt and pepper; stir to combine. Add the potatoes, onions, and carrots. Reduce the heat to low, cover, and simmer for 2 hours. Add the peas and continue cooking for 15 to 30 minutes or longer until the meat is very tender. (If a thicker stew is desired, thicken the mixture with 1 tablespoon cornstarch dissolved in 3 tablespoons of water.) Garnish with fresh thyme, if desired.
Yield: 6 servings
