Java Beef Stew

Name: Java Beef Stew
Ingredients: 3 lbs beef chuck, cut into 1 . 5 inch cubes; salt and pepper; 2 tablespoons olive oil; 2 medium onions, chopped; 4 garlic cloves, finely chopped; 2 cups hearty red wine (Zinfandel or Shiraz); 1 cup strong brewed coffee; 1 tablespoon dried thyme; 1 bay leaf; 1 lb red potatoes, chunked; 2 medium carrots, chunked; 2 medium parsnips, chunked; 1/3 cup unsalted butter, softened; 1/3 cup flour

14 ingredients

7 steps

Ingredients

3 lbs beef chuck, cut into 1 . 5 inch cubes
salt and pepper
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 cups hearty red wine (Zinfandel or Shiraz)
1 cup strong brewed coffee
1 tablespoon dried thyme
1 bay leaf
1 lb red potatoes, chunked
2 medium carrots, chunked
2 medium parsnips, chunked
1/3 cup unsalted butter, softened
1/3 cup flour

Directions

1

Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter.
2

Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
3

Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
4

Return beef to pot and add thyme and bay leaf. Bring to a boil.
5

Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
6

Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
7

Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.